Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting

Autor(es)

Oldoni, Fernanda C. A. ^[1] ; Bernardo, Marcela P. ^[2] ; Filho, Josemar G. Oliveira ^[1] ; de Aguiar, Aline C. ^[3] ; Moreira, Francys K. V. ^[4] ; Mattoso, Luiz H. C. ^[2] ; Colnago, Luiz A. ^[2] ; Ferreira, Marcos D. ^[2]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Dept Food & Nutr, Rod Araraquara Jau Km 01 S-N, BR-14800903 Araraquara, SP - Brazil

^[2] Brazilian Agr Res Corp, Embrapa Instrumentat, XV Novembro St 1452, BR-13560970 Sao Carlos, SP - Brazil

^[3] Fed Univ Parana UFPR, Dept Agron, Pioneiro St 2153, BR-85950000 Palotina, PR - Brazil

^[4] Fed Univ Sao Carlos UFSCar, Dept Mat Engn DEMa, Rod Washington Luis, Km 235, 310, BR-13565905 Sao Carlos, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 145, JUN 2021.
• Citações Web of Science: 0

Resumo

Mangoes are usually wasted by consumers due to a physiological disorder known as Internal breakdown (IB). In this study, Palmer mangoes affected by IB were valorized by turning into edible films by continuous solution casting. The films were produced using mango pulps with different IB levels, being 0 (no IB), 2 (1/3-2/3 of IBaffected pulp) and 3 (more than 2/3 of IB-affected pulp), and pectin as a matrix former. The influence of IB level on the physicochemical composition of mango pulps was assessed by pH, soluble solid content, and fiber content analyses. Continuous casting allowed for high productivity of edible films with natural mango color attributes. The films obtained from mango pulps with the highest IB level displayed lowest thickness and water vapor permeability, and largest elongation and opacity, in addition to exhibiting a short composting time (10 days). The physical properties of mango edible films are influenced by the pulp physiochemical composition which changes with IB progression. (AU)

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