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Process, packaging, edible coatings application and final quality evaluation of some high moisture tropical fruits


The purpose of this project is to study the osmotic dehydration, coupled to additives use and other preservation methods, like edible coatings and refrigerated storage under modified atmosphere, to some tropical fruits, as melon cubes, mango and pineapple slices. The main goal is obtaining a final product with fresh fruit characteristics, but with extended shelf life. Osmotic dehydration will be carried out with sucrose and maltose solutions, with concentration varying from 40 to 60Brix, with calcium lactate addition in the range of 0 to 2% (2000 ppm Ca+2), to better preserve fruits cellular structure. The effect of calcium lactate addition will be verified by optic microscopy, instrumental texture tests and sensory analysis. With the results obtained in this step of the work, the better conditions of osmotic dehydration process will be selected. Then, the application of edible coatings from pectin, alginates and amaranth flour in the osmotically dehydrated fruit pieces will be tested. It will be chosen one formulation for each edible coating, according to the final color, texture and sensory tests evaluation. Finally, fruit products recovered with edible coatings and fruits packaged under modified atmosphere will be compared in relation to shelf life and final product quality. Some quality attributes will be evaluated periodically and a sensory analysis will be conducted to verify consumer acceptance. (AU)

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Scientific publications (16)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
VIEIRA, J. M.; ANDRADE, C. C. P.; SANTOS, T. P.; OKURO, P. K.; GARCIA, S. T.; RODRIGUES, I, M.; VICENTE, A. A.; CUNHA, R. L. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. FOOD HYDROCOLLOIDS, v. 111, FEB 2021. Web of Science Citations: 7.
VIEIRA, J. M.; OLIVEIRA JR, F. D.; SALVARO, D. B.; MAFFEZZOLLI, G. P.; DE MELLO, J. D. B.; VICENTE, A. A.; CUNHA, R. L. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. CURRENT RESEARCH IN FOOD SCIENCE, v. 3, p. 19-29, NOV 2020. Web of Science Citations: 13.
MARSON, GABRIELA VOLLET; SATURNO, RAFAELA POLESSI; COMUNIAN, TALITA ALINE; CONSOLI, LARISSA; DA COSTA MACHADO, MARIANA TEIXEIRA; HUBINGER, MIRIAM DUPAS. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, v. 136, OCT 2020. Web of Science Citations: 0.
OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; FASOLIN, LUIZ H.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L. Self-Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel-like Systems. JOURNAL OF SURFACTANTS AND DETERGENTS, v. 23, n. 4 MAY 2020. Web of Science Citations: 0.
MARSON, GABRIELA VOLLET; SOARES DE CASTRO, RUANN JANSER; DA COSTA MACHADO, MARIANA TEIXEIRA; ZANDONADI, FLAVIA DA SILVA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; MAROSTICA JUNIOR, MARIO ROBERTO; SUSSULINI, ALESSANDRA; HUBINGER, MIRIAM DUPAS. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochemistry, v. 91, p. 34-45, APR 2020. Web of Science Citations: 7.
BARROSO, NOADIA G.; OKURO, PAULA K.; RIBEIRO, ANA P. B.; CUNHA, ROSIANE L. Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring. GELS, v. 6, n. 1 MAR 2020. Web of Science Citations: 0.
VIEIRA, J. M.; MANTOVANI, R. A.; RAPOSO, M. F. J.; COIMBRA, M. A.; VICENTE, A. A.; CUNHA, R. L. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydrate Polymers, v. 213, p. 217-227, JUN 1 2019. Web of Science Citations: 1.
FERRO, ANA CAROLINE; OKURO, PAULA KIYOMI; BADAN, ANA PAULA; CUNHA, ROSIANE LOPES. Role of the oil on glyceryl monostearate based oleogels. Food Research International, v. 120, p. 610-619, JUN 2019. Web of Science Citations: 2.
BERNARDES OLIVEIRA, DAVI ROCHA; FURTADO, GUILHERME DE FIGUEIREDO; CUNHA, ROSIANE LOPES. Solid lipid nanoparticles stabilized by sodium caseinate and lactoferrin. FOOD HYDROCOLLOIDS, v. 90, p. 321-329, MAY 2019. Web of Science Citations: 2.
NOLASCO PEREZ, IRENE MARIVEL; BADARO, AMANDA TEIXEIRA; BARBON, JR., SYLVIO; BARBON, ANA PAULA A. C.; RODRIGUES POLLONIO, MARISE APARECIDA; BARBIN, DOUGLAS FERNANDES. Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning. Applied Spectroscopy, v. 72, n. 12, p. 1774-1780, DEC 2018. Web of Science Citations: 1.
OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L. Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases. Food Research International, v. 111, p. 168-177, SEP 2018. Web of Science Citations: 5.
BERNARDES OLIVEIRA, DAVI ROCHA; MICHELON, MARIANO; FURTADO, GUILHERME DE FIGUEIREDO; SINIGAGLIA-COIMBRA, RITA; CUNHA, ROSIANE LOPES. beta-Carotene-loaded nanostructured lipid carriers produced by solvent displacement method. Food Research International, v. 90, p. 139-146, DEC 2016. Web of Science Citations: 4.
MACHADO, MARIANA T. C.; TREVISAN, SUSANE; PIMENTEL-SOUZA, JANE D. R.; PASTORE, GLAUCIA M.; HUBINGER, MIRIAM D. Clarification and concentration of oligosaccharides from artichoke extract by a sequential process with microfiltration and nanofiltration membranes. Journal of Food Engineering, v. 180, p. 120-128, JUL 2016. Web of Science Citations: 14.
FERRARI, CRISTHIANE C.; SARANTOPOULOS, CLAIRE I. G. L.; CARMELLO-GUERREIRO, SANDRA M.; HUBINGER, MIRIAM D. Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon. Food and Bioprocess Technology, v. 6, n. 1, p. 80-91, JAN 2013. Web of Science Citations: 34.
CHIUMARELLI, MARCELA; FERRARI, CRISTHIANE C.; SARANTOPOULOS, CLAIRE I. G. L.; HUBINGER, MIRIAM D. Fresh cut `Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 12, n. 3, p. 381-387, JUL 2011. Web of Science Citations: 32.
CHIUMARELLI, MARCELA; PEREIRA, LEILA M.; FERRARI, CRISTHIANE C.; SARANTOPOULOS, CLAIRE I. G. L.; HUBINGER, MIRIAM D. Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut ``Tommy Atkins{''} Mango. Journal of Food Science, v. 75, n. 5, p. E297-E304, JUN-JUL 2010. Web of Science Citations: 37.

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