Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings
DOI:
https://doi.org/10.5433/1679-0359.2021v42n4p2313Keywords:
Modified Atmosphere, ABTS. beta-carotene, DPPH, Lycopene, PET, Sodium alginate, Microbial quality.Abstract
Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, beta-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS + - it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential.Downloads
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References
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Zeng, J., Wang, C., Chen, X., Zang, M., Yuan, C., Wang, X.,... He, G. (2015). The lycopene β-cyclase plays a significant role in provitamin A biosynthesis in wheat endosperm. BMC Plant Biology, 15(112), 1-14. doi: 10.1186/s12870-015-0514-5
American Public Health Association (2001). Compendium of methods for the microbiological examination of foods. Washington, DC: APHA.
Amorim, A., Souza, J., Oliveira, A., Santos, R., Vasconcelos, A., Souza, L.,... Leite, J. R. (2020). Anti-inflammatory and antioxidant activity improvement of lycopene from guava on nanoemulsifying system. Journal of Dispersion Science and Technology, 41(3), 1-11. doi: 10.1080/01932691.2020.1728 300
Association of Official Analytical Chemistry (2005). Official methods of analysis of the association of Official Analytical Chemistry. Washington, DC: AOAC.
ANVISA - Agência Nacional de Vigilância Sanitária (2001). Resolução RDC n. 12 de 02 de janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos. Recuperado de https://www.gov.br /agricultura/pt-br
Chong, J. X., Lai, S., & Yang, H. (2015). Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin. Food Control, 53(7), 195-205. doi: 10.1016/j.foodcont.2014.12.035
Chumyam, A., Faiyue, B., & Saengnil, K. (2019). Reduction of enzymatic browning of fresh-cut guava fruit by exogenous hydrogen peroxide-activated peroxiredoxin / thioredoxin system. Scientia Horticulturae, 255(11), 260-268. doi: 10.1016/j.scienta.2019.05.042
Dantas, A. L., Silva, S. D. M., Lima, M. A. C., Dantas, R. L., & Mendonça, R. M. N. (2013). Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit. Revista Ciência Agronômica, 44(4), 805-814. doi: 10.1590/S1806-66902013000400018
Fan, K., Zhang, M., & Jiang, F. (2019). Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality. Ultrasonics - Sonochemistry, 54(5), 162-170. doi: 10.1016/j.ultsonch.2019.02.003
Fenech, M., Amaya, I., Valpuesta, V., & Botella, M. A. (2019). Vitamin C content in fruits: biosynthesis and regulation. Frontier of Plant Science, 9(1), 1-21. doi: 10.3389/fpls.2018.02006
Flores, G., Wu, S., Negrin, A., & Kennelly, E. J. (2015). Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruits. Food Chemistry, 170(5), 327-335. doi: 10.1016/j. foodchem.2014.08.076
Kalia, A., & Parshad, V. R. (2015). Novel trends to revolutionize preservation and packaging of fruits/fruit products: microbiological and nanotechnological perspectives. Critical Reviews in Food Science and Nutrition, 55(2), 159-182. doi: 10.1080/10408398.2011.649315
Murmu, S. B., & Mishra, H. N. (2018). The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 245(8), 820-828. doi: 10.101 6/j.foodchem.2017.11.104
Nagata, M., & Yamashita, I. (1992). Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon Shokuhin Kogyo Gakkaishi, 39(10), 925-928. doi: 10.3136/nskkk19 62.39.925
Oliveira, V. R. L., Santos, F. K. G., Leite, R. H. L., Aroucha, E. M. M., & Silva, K. N. O. (2018). Use of biopolymeric coating hydrophobized with beeswax in post-harvest conservation of guavas. Food Chemistry, 259(22), 55-64. doi: 10.1016/j.foodchem.2018.03.101
Paula, N. R. F., Vilas Boas, E. V. B., Rodrigues, L. J., Carvalho, R. A., & Piccoli, R. H. (2009). Qualidade de produtos minimamente processados e comercializados em gôndolas de supermercados nas cidades de Lavras-MG, Brasília-DF e São Paulo-SP. Ciência e Agrotecnologia, 33(1), 219-227. doi: 10.1590/S141 3-70542009000100031
Rodrigues, A. A. M., Silva, S. M., Dantas, A. L., Silva, A. F., Santos, L. S., & Moreira, D. N. (2018). Physiology and postharvest conservation of ‘Paluma’ guava under coatings using jack fruit seed-based starch. Revista Brasileira de Fruticultura, 40(2), 1-8. doi: 10.1590/0100-29452018352
Russo, V. C., Daiuto, E. R., Santos, B. L., Lozano, M. G., Vieites, R. L., & Vieira, M. R. S. (2012). Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa. Semina: Ciências Agrárias, 33(3), 1071-1084. doi: 10.5433/1679-0359.2012v33n3p1071
Salvia-Trujillo, L., Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2015). Use of antimicrobial nanoemulsions as edible coatings: impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biology and Technology, 105(7), 8-16. doi: 10.1016/j.postharvbio.2015.03.009
Silva, F. V. G., Silva, S. D. M., Silva, G. C., Mendonça, R. M. N., Alves, R. E., & Dantas, A. L. (2012). Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree. Ciência e Tecnologia de Alimentos, 32(4), 685-691. doi: 10.1590/S0101-2061201200500 0101
Silva, W. B., Silva, G. M. C., Santana, D. B., Salvador, A. R., Medeiros, D. B., Belghith, I.,... Misobutsi, G. (2018). Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit. Food Chemistry, 242(5), 232-238. doi: 10.1016/j.foodchem.2017.09.052
Tavassoli-Kafrani, E., Shekarchizadeh, H., & Masoudpour-Behabadi, M. (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers, 137(3), 360-374. doi: 10. 1016/j.carbpol.2015.10.074
Tian, F., Chen, W., Wu, C. E., Kou, X., Fan, G., Li, T., & Wu, Z. (2019). Preservation of Ginkgo biloba seeds by coating with chitosan/nano-TiO2 and chitosan/nano-SiO2 film. International Journal of Biological Macromolecules, 126(6), 917-925. doi: 10.1016/j.ijbiomac.2018.12.177
Yong, H., & Liu, J. (2021). Active packaging films and edible coatings based on polyphenol-rich propolis extract: a review. Comprehensive Reviews in Food Science and Food Safety, 20(2), 2106-2145. doi: 10. 1111/1541-4337.12697
Zeng, J., Wang, C., Chen, X., Zang, M., Yuan, C., Wang, X.,... He, G. (2015). The lycopene β-cyclase plays a significant role in provitamin A biosynthesis in wheat endosperm. BMC Plant Biology, 15(112), 1-14. doi: 10.1186/s12870-015-0514-5
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Published
2021-05-20
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Melo, F. dos S. N. de, Silva, S. de M., Sousa, A. S. B. de, Rodrigues, A. A. M., Melo, R. de S., Lima, R. P., … Santos, E. F. da S. (2021). Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings. Semina: Ciências Agrárias, 42(4), 2313–2326. https://doi.org/10.5433/1679-0359.2021v42n4p2313
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