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Orientador(es)
Resumo(s)
Fresh-cut fruits are highly susceptible to enzymatic browning.
The aim of this study was to evaluate the effects of the exopolysaccharide
(EPS) from the marine microalga Porphyridium cruentum on polyphenol
oxidase (PPO) activity and colour of ‘Cavendish’ banana slices during storage
at 4°C. The banana slices became browner (L* values and/or chroma values
decreased, and/or a* increased), while PPO activity of coated samples remained
approximately constant throughout storage. EPS 5 g.L–1 solution could be used
as a coating to prevent the browning of ‘Cavendish’ banana slices, although
after six days of storage the results obtained on colour and PPO activity were
very similar to those of carrageenan.
Descrição
Palavras-chave
Edible coating Carrageenan Exopolysaccharide from Porphyridium cruentum EPS PPO activity colour Banana Refrigerated storage Postharvest innovation
Contexto Educativo
Citação
BERTRAND, Charlotte; RAPOSO, M. Filomena de J.; MORAIS, R. M. S. C.; MORAIS, Alcina M. M. B. - Effects of the exopolysaccharide from Porphyridium cruentum coating on polyphenol oxidase activity and colour of fresh-cut banana during cold storage. International Journal of Postharvest Technology and Innovation. ISSN 1744-7569. Vol. 5 N.º. 2 (2015), p. 167-176
Editora
Inderscience Enterprises