Document Detail

Cassava starch coating and citric acid to preserve quality parameters of fresh-cut "Tommy Atkins" mango.
MedLine Citation:
PMID:  20629876     Owner:  NLM     Status:  MEDLINE    
Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and without glycerol (10 g/L), was studied to verify the effectiveness of these treatments to inhibit enzymatic browning, to reduce respiration rate, and to preserve quality parameters of "Tommy Atkins" fresh-cut mangoes during storage at 5 degrees C. Color characteristics (L and C), mechanical properties (stress at failure), weight loss, beta-carotene content, sensory acceptance, and microbial growth of fruits were evaluated during 15 d. The respiration rate of fruit subjected to the treatments was also analyzed. Nontreated fresh-cut mango was used as a control sample. Cassava starch edible coatings and citric acid dipping promoted a decrease in respiration rate of mango slices, with values up to 41% lower than the control fruit. This treatment also promoted better preservation of texture and color characteristics of mangoes and delayed carotenoid formation and browning reactions during storage. Moreover, the treated fruit showed great sensory acceptance by consumers throughout the whole storage period. However, the use of glycerol in the coating formulation was not efficient in the maintenance of quality parameters of fresh-cut mangoes, promoting a higher weight loss of samples, impairing fruit texture characteristics, increasing carotenogenesis, and favoring microbial growth during storage.
Marcela Chiumarelli; Leila M Pereira; Cristhiane C Ferrari; Claire I G L Sarantópoulos; Miriam D Hubinger
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E297-304     Citation Subset:  IM    
Dept. of Food Engineering, Faculty of Food Engineering, Univ. of Campinas (UNICAMP), P.O. Box 6121, Campinas/SP 13083-862, Brazil.
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MeSH Terms
Antioxidants / pharmacology*
Citric Acid / pharmacology*
Colony Count, Microbial
Food Handling / methods
Food Preservation / methods*
Fruit / chemistry,  metabolism*
Maillard Reaction
Mangifera / chemistry,  metabolism*
Quality Control
Shear Strength
beta Carotene / analysis
Reg. No./Substance:
0/Antioxidants; 7235-40-7/beta Carotene; 77-92-9/Citric Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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