Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Edible coating with probiotic as a quality factor for minimally processed carrots

Texto completo
Autor(es):
Shigematsu, Elke [1] ; Dorta, Claudia [2] ; Rodrigues, Fabio J. [2] ; Cedran, Marina F. [2] ; Giannoni, Juliana A. [2] ; Oshiiwa, Marie [2] ; Mauro, Maria A. [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ Julio de Mesquita Filho UNES, Sao Jose do Rio Preto Campus, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Technol Fac Estudante Rafael Almeida Camarinha FA, Ave Castro Alves 62, 2 Andar, BR-17500000 Marilia, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 9, p. 3712-3720, SEP 2018.
Citações Web of Science: 3
Resumo

The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating's performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8 +/- 2 A degrees C. Carrot slices were submerged in a sodium alginate solution with and without the addition of Lactobacillus acidophilus La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for L. acidophilus. In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products. (AU)

Processo FAPESP: 14/11514-8 - Frutas e hortaliças desidratadas e minimamente processadas: utilização de técnicas multianalíticas para avaliação de alterações microestruturais e seus efeitos sobre a qualidade
Beneficiário:Maria Aparecida Mauro
Linha de fomento: Auxílio à Pesquisa - Regular