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Development of edible coatings based on pineapple peel (Ananas comosus L.) and yam starch (Dioscorea alata) for application in acerola (Malpighia emarginata DC)

2024-09-11Journal article Open access
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dc.contributor.authorGalvão, Maria Brígida Fonseca
dc.contributor.authorStamford, Thayza Christina Montenegro
dc.contributor.authorMelo, Flávia Alexsandra Belarmino Rolim de
dc.contributor.authorLima, Gerlane Souza de
dc.contributor.authorOliveira, Carlos Eduardo Vasconcelos de
dc.contributor.authorOliveira, Ingrid Luana Nicácio de
dc.contributor.authorBidô, Rita de Cássia de Araújo
dc.contributor.authorPintado, Maria Manuela Estevez
dc.contributor.authorOliveira, Maria Elieidy Gomes de
dc.contributor.authorStamford, Tania Lucia Montenegro
dc.date.accessioned2024-10-08T17:00:43Z
dc.date.available2024-10-08T17:00:43Z
dc.date.issued2024-09-11
dc.description.abstractAcerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods13182873pt_PT
dc.identifier.eid85205048624
dc.identifier.issn2304-8158
dc.identifier.pmcPMC11431031
dc.identifier.pmid39335802
dc.identifier.urihttp://hdl.handle.net/10400.14/46913
dc.identifier.wos001326557700001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAcerola conservationpt_PT
dc.subjectAgro-industrial wastept_PT
dc.subjectEdible coatingpt_PT
dc.subjectQuality parameterspt_PT
dc.titleDevelopment of edible coatings based on pineapple peel (Ananas comosus L.) and yam starch (Dioscorea alata) for application in acerola (Malpighia emarginata DC)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue18pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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