Extração de amido da amêndoa do caroço de manga para aplicação como cobertura comestível em tomate

• Autor(a) principal: Pontes, Camila Caroline Gonçalves de
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Texto Completo: http://repositorio.utfpr.edu.br/jspui/handle/1/12670
• topic: Alimentos - Conservação; Polímeros - Biodegradação; Alimentos; Food - Preservation; Polymers - Biodegradation; Food; CNPQ::CIENCIAS AGRARIAS

The increase in industrial organic by-products made the search for alternatives to use them become the focus of research, thus using the mango kernel for starch extraction adds value to the raw material and decreases the generated by-products. Starch is one of the main polysaccharides used to develop edible coatings. These coverings are used as a non-conventional conservation method, acting as a physical barrier to increase the shelf life of products with high perishability and high metabolic rate, such as tomatoes. Thus, the objective of this work was to evaluate the potential of mango kernel starch (Mangifera indica Linn), variety Tommy Atkins, as an edible cover for increasing postharvest conservation of tomatoes (Solanum lycopersicum L.) in natura . Mango almond starch was extracted and characterized, and a film-forming solution was developed with it. The solution was applied as an edible topping on tomatoes and the influence of these toppings on the quality of the tomato stored for 20 days was evaluated. The development of the cover was made from the gelatinization of the starch, followed by its cooling and the addition of the plasticizer (sorbitol), being then applied to the tomatoes by immersion. After application, the tomatoes were stored in a BOD oven with temperature and relative humidity control (25 ° C and 60% RH). The extracted starch had a moisture content of 11.64%, ash content of 0.63%, proteins 0.75%, lipids 9.72% and carbohydrates 77.25%. The mango kernel almond starch had a type A crystallinity pattern X-ray diffractogram, with smooth surface granules with some spherical and ellipsoidal grooves, with an average size of 15.83 ± 4.58 pm. The topping on tomatoes was not effective for increasing the useful life of the fruits, not influencing the loss of mass and firmness of the fruits, the titratable acidity, the ascorbic acid content, the soluble solids content, the water activity and pH at the end of the storage period.