Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers
Abstract The objective of this work was to determine the effect of edible coatings made with babassu (Orbignya phalerata) starch and oil, combined with different plasticizers, on the shelf life of star fruit (Averrhoa carambola). The experimental design was completely randomized, in a 5×6 factorial...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Embrapa Informação Tecnológica
2024-10-01
|
| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2024000101902&lng=en&tlng=en |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846169891882663936 |
|---|---|
| author | Rodrigo Anacleto Pinto Romerson Ambrósio da Silva Gislane Romano Mendonça Virginia Kelly Gonçalves Abreu Tatiana de Oliveira Lemos Djany Souza Silva Daniela Souza Ferreira Ana Lúcia Fernandes Pereira |
| author_facet | Rodrigo Anacleto Pinto Romerson Ambrósio da Silva Gislane Romano Mendonça Virginia Kelly Gonçalves Abreu Tatiana de Oliveira Lemos Djany Souza Silva Daniela Souza Ferreira Ana Lúcia Fernandes Pereira |
| author_sort | Rodrigo Anacleto Pinto |
| collection | DOAJ |
| description | Abstract The objective of this work was to determine the effect of edible coatings made with babassu (Orbignya phalerata) starch and oil, combined with different plasticizers, on the shelf life of star fruit (Averrhoa carambola). The experimental design was completely randomized, in a 5×6 factorial arrangement, with five treatments and six storage periods, with ten replicates per treatment in each storage period. The fruits were stored for 20 days at 10°C and a relative humidity of 65-70%. Five treatments were evaluated: four coated ones (with starch+glycerol, starch+mannitol, starch+oil+glycerol, and starch+oil+mannitol) and one uncoated (control). The studied variables were: mass loss, pH, titratable acidity, soluble solids, ascorbic acid, and color. Mass loss, pH, soluble solids, redness, and yellowness increased linearly during storage, whereas titratable acidity, ascorbic acid, and luminosity decreased linearly. The starch+mannitol treatment stood out, presenting the highest luminosity and the best interaction with babassu oil, which reduced fruit yellowness. However, this interaction caused a lower adherence of the plasticizer to the peel of the fruit, not slowing its ripening down. The use of the starch+mannitol coating reduced mass loss and polysaccharide conversion into soluble sugars. Therefore, this treatment is a promising eco-friendly technique for an improved postharvest storage of star fruit. |
| format | Article |
| id | doaj-art-aac9f5b1c6ef48e2ac2f183b3c1d6f3b |
| institution | Kabale University |
| issn | 1678-3921 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj-art-aac9f5b1c6ef48e2ac2f183b3c1d6f3b2024-11-12T07:42:54ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212024-10-015910.1590/s1678-3921.pab2024.v59.03567Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizersRodrigo Anacleto Pintohttps://orcid.org/0000-0002-7719-091XRomerson Ambrósio da Silvahttps://orcid.org/0000-0002-0012-8448Gislane Romano Mendonçahttps://orcid.org/0000-0003-2226-3728Virginia Kelly Gonçalves Abreuhttps://orcid.org/0000-0002-9662-5384Tatiana de Oliveira Lemoshttps://orcid.org/0000-0002-3450-531XDjany Souza Silvahttps://orcid.org/0000-0002-3452-6559Daniela Souza Ferreirahttps://orcid.org/0000-0002-6359-9503Ana Lúcia Fernandes Pereirahttps://orcid.org/0000-0001-6562-252XAbstract The objective of this work was to determine the effect of edible coatings made with babassu (Orbignya phalerata) starch and oil, combined with different plasticizers, on the shelf life of star fruit (Averrhoa carambola). The experimental design was completely randomized, in a 5×6 factorial arrangement, with five treatments and six storage periods, with ten replicates per treatment in each storage period. The fruits were stored for 20 days at 10°C and a relative humidity of 65-70%. Five treatments were evaluated: four coated ones (with starch+glycerol, starch+mannitol, starch+oil+glycerol, and starch+oil+mannitol) and one uncoated (control). The studied variables were: mass loss, pH, titratable acidity, soluble solids, ascorbic acid, and color. Mass loss, pH, soluble solids, redness, and yellowness increased linearly during storage, whereas titratable acidity, ascorbic acid, and luminosity decreased linearly. The starch+mannitol treatment stood out, presenting the highest luminosity and the best interaction with babassu oil, which reduced fruit yellowness. However, this interaction caused a lower adherence of the plasticizer to the peel of the fruit, not slowing its ripening down. The use of the starch+mannitol coating reduced mass loss and polysaccharide conversion into soluble sugars. Therefore, this treatment is a promising eco-friendly technique for an improved postharvest storage of star fruit.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2024000101902&lng=en&tlng=enAverrhoa carambolaAmazon raw materialscolorglycerolmannitolstorage |
| spellingShingle | Rodrigo Anacleto Pinto Romerson Ambrósio da Silva Gislane Romano Mendonça Virginia Kelly Gonçalves Abreu Tatiana de Oliveira Lemos Djany Souza Silva Daniela Souza Ferreira Ana Lúcia Fernandes Pereira Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers Pesquisa Agropecuária Brasileira Averrhoa carambola Amazon raw materials color glycerol mannitol storage |
| title | Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers |
| title_full | Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers |
| title_fullStr | Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers |
| title_full_unstemmed | Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers |
| title_short | Enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers |
| title_sort | enhancing star fruit shelf life using edible coatings from babassu starch and oil with plasticizers |
| topic | Averrhoa carambola Amazon raw materials color glycerol mannitol storage |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2024000101902&lng=en&tlng=en |
| work_keys_str_mv | AT rodrigoanacletopinto enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT romersonambrosiodasilva enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT gislaneromanomendonca enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT virginiakellygoncalvesabreu enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT tatianadeoliveiralemos enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT djanysouzasilva enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT danielasouzaferreira enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers AT analuciafernandespereira enhancingstarfruitshelflifeusingediblecoatingsfrombabassustarchandoilwithplasticizers |