Desarrollo y estudio de un recubrimiento comestible a base de carragenina para piña de IV gama

Abstract

A carrageenan based edible coating for minimally processed pineapple was developed and studied. The coating formulation included carrageenan (CR), beeswax (BW), stearic acid (AE) and pineapple flavor (SB). The CR concentration was determined by inversion tube method. In order to determine the BW concentration, the CR-BW emulsions stability was evaluated. To determine AE and SB concentrations, pH, viscosity, particle size and distribution, and stability were analyzed. The selected edible coating formulation to apply in minimally processed pineapple was: CR 1,00%, BW 0,60%, AE 0,07% y SB 1,25% (wet basis). X In order to study the effect of the edible coating on pineapple postharvest quality, postharvest analyzes were: weight loss, firmness, total soluble solids, titratable acidity, pH, and microbiological and sensory analyzes. The coating application results in weight loss and firmness loss reduction (14% y 22% respectively). A triangular sensorial test determined a difference between the coated product and the non-coated product. In regard to coated product, panelists avouched: "sweeter", "more intense flavor" and "pleasant odor". The coating application involved an increase of 13% of total equipment costs and 1% of variable costs in relation to the costs of non-coated minimally processed pineapple.