Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.)

Journal of Food Science and Technology
Alfonso Pérez-GallardoCarlos Regalado

Abstract

There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness. A starch-beeswax dispersion containing 2 % (w/v) modified tapioca starch added with either 0.5 or 1.0 % (w/v) beeswax microparticles was produced, and used for spray coating freshly harvested blackberries (Rubus spp.). Coatings were air dried, packed in plastic trays and stored up to 16 days at 4 °C and 88 % relative humidity. Storage quality parameters such as hardness, respiration rate, anthocyanins content, total phenols, color changes and weight loss were evaluated. We did not find Interactions among coating ingredients, and incorporation of beeswax reduced moisture transfer rate. Coatings did not occlude the stomata and apparently did not over-hydrate the cuticle. This characteristic allowed appropriate gas exchange (O2 and CO2), and reduced accumulation of volatile compounds associated to fermentative metabolism. Respiration rates were 4.207 ± 0...Continue Reading

References

Mar 23, 2001·Journal of Agricultural and Food Chemistry·M B Pérez-Gago, J M Krochta
Jun 27, 2002·Journal of Agricultural and Food Chemistry·Ramazan KizilKoushik Seetharaman
Feb 17, 2005·Journal of Agricultural and Food Chemistry·The D PhanA Voilley
Jan 5, 2006·Journal of Agricultural and Food Chemistry·Eva AlmenarRafael Gavara
Apr 24, 2007·Journal of Colloid and Interface Science·Vesselin N PaunovMatt Golding
Mar 10, 2010·Analytical and Bioanalytical Chemistry·Mariana R AlmeidaLuiz Fernando C de Oliveira
Sep 6, 2014·Journal of Food Science and Technology·Dalany Menezes OliveiraEdmar Clemente

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Citations

Mar 14, 2019·International Journal of Food Science·Loreto AtienoJane Ambuko
Dec 1, 2020·Critical Reviews in Food Science and Nutrition·Indra Bhusan BasumatarySantosh Kumar
Nov 13, 2021·Critical Reviews in Food Science and Nutrition·Yifan YanSimone Diego Castellarin

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