Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC)

Author:

Galvão Maria Brígida Fonseca12,Stamford Thayza Christina Montenegro12ORCID,de Melo Flávia Alexsandra Belarmino Rolim12ORCID,de Lima Gerlane Souza23,de Oliveira Carlos Eduardo Vasconcelos4,de Oliveira Ingrid Luana Nicácio4,Bidô Rita de Cássia de Araújo5ORCID,Pintado Maria Manuela Estevez6ORCID,de Oliveira Maria Elieidy Gomes7ORCID,Stamford Tania Lucia Montenegro12

Affiliation:

1. Programa de Pós-Graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife 50670-901, Brazil

2. Laboratório de Microbiologia Aplicada, Centro de Ciências da Saúde, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife 50670-901, Brazil

3. Laboratório de Bioquímica, Keizo Asami Institute, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife 50670-901, Brazil

4. Laboratório de Análise de Alimentos, Centro de Ciências da Saúde, UNIESP Centro Universitário, Rod. BR-230, km. 14, João Pessoa 58037-010, Brazil

5. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Paraíba, Av. Jardim Universitário, s/n, Universidade Federal da Paraíba—Campus I, João Pessoa 58051-900, Brazil

6. CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

7. Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Av. Jardim Universitário, s/n, Universidade Federal da Paraíba—Campus I, Castelo Branco, João Pessoa 58051-900, Brazil

Abstract

Acerola 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.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brasil

Conselho Nacional de Desenvolvimento Científico e Tecnológico—Brasil

Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco-Brasil

CAPES/FACEPE Project Biotec-Semiárido

Publisher

MDPI AG

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