Open AccessEvaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch
Author(s) -
Saúl David Buelvas-Caro,
Liliana Polo Corrales,
Elvis Judith Hernandez Ramos
Publication year - 2019
Publication title -
respuestas
Language(s) - English
Resource type - Journals
eISSN - 2422-5053
pISSN - 0122-820X
DOI - 10.22463/0122820x.1840
Subject(s) - aloe vera , titratable acid , ascorbic acid , starch , food science , moisture , chemistry , vitamin c , horticulture , botany , biology , organic chemistry
In this research the effect of edible coatings based on aloe vera and cassava starch on the physicochemical properties and the kinetic parameters of degradation of ascorbic acid (AA) in pineapple minimally processed during 16 days of storage at 4 ° C was evaluated. Five treatments (T1, T2, T3, T4 and T5) were tested, pineapple “honey gold” with coating solutions of different aloe vera / starch concentrations (100/0, 75/25, 50/50, 25/75 and 0/100 respectively), and a control treatment (T6 ) that corresponds to fruit without coating. The coatings were carried out by immersing the fruit previously processed for 1 minute. The results show that the treatment with the best pH values, titratable acidity (AT) and maturity index (IM) was T3 (pH: 3.61, AT: 0.0480, IM: 2.915), in terms of moisture and soluble solids (SS) the T1 treatment (% Moisture: 81.725) and T4 (SS: 11.19) showed the most optimal values. The model that best described the degradative behavior of AA is zero order, being the T4 treatment the most adequate to preserve vitamin C with a value (k: 0.781), a half-life (t ½: 28 days) and a decimal reduction time (D: 93 days).