Effect of chitosan bioflm on the physicochemical characteristics of minimally processed mango cv. Tommy Atkins fruits.
Nunes M. L., Carvalho J. D. G., Silva E. M. C., Zambelli R. A., Santos M. C.
Author Affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av. Mr Hull, 2955, Bloco 858, Campus do Pici, CEP: 60356-000, Fortaleza, Ceará, Brazil.
Magistra 26 : 1378-1382
Abstract : Studies were conducted to evaluate the efficiency of chitosan biofilm in the conservation of minimally processed mango cv. Tommy Atkins fruits submitted to refrigerated storage (5±1°C). Chitosan was obtained from shrimp shells by a chemical process consisting of deproteinization, demineralization and deacetylation. Biofilms were prepared with concentrations of 0.25, 0.5 and 1.0% chitosan dispersed in 10 ml of 0.5 M acetic acid solution for 20 h with the addition of 200 ml of distilled water. The chopped fruit slices were immersed in solutions of chitosan with biofilm with subsequent natural drying and packaged in polypropylene containers and kept under refrigeration at 5±1°C. In the control sample, the biofilm was not applied. With regard to pH, titratable acidity, soluble solids and ascorbic acid, it was observed that in time 0 there were no significant differences in any of the parameters in function of the concentration of the applied biofilm. After 10 days of storage, only the soluble solids content of the biofilm-coated samples differed from the control sample. The brightness, measured with the aid of a colorimeter, showed a decrease in all samples. The control sample showed the lowest value for this attribute. As for the colour attribute, the results analysed in the colorimeter showed that parameters a and b showed no significant differences between the control sample and the other samples coated with biofilm.