Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.)
- 32 Downloads
The objective of this study was to examine formulations of edible coatings based on spineless-cactus mucilage for the preservation of minimally processed yam. Cladodes of spineless cactus clone IPA-Sertânia were harvested, washed, sanitized, and subjected to mucilage extraction to be used as an edible coating. Yam roots were minimally processed and immersed into the following coating suspensions: cactus mucilage + cassava starch (3%) + glycerol (1%) or cactus mucilage solely. Control corresponded to immersion in water. Samples were dried, packed and stored at 5 ± 2 °C for 10 days. The biocoating containing cactus mucilage reduced dehydration and maintained the visual and sensory quality of the yam slices. Additionally, this hydrocolloid increased the amount of phenolic compounds and led to different responses between polyphenol oxidase and peroxidase. Therefore, the studied formulations containing cactus mucilage show to be promising for the composition of biofilms and application to minimally processed yam roots.
KeywordsNopalea cochenillifera L. Salm-Dyck Dioscorea spp. Edible coating Polyphenol oxidase
The authors gratefully acknowledge the Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (FACEPE), for funding the research project (APQ-0795-5.01/16) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Proc. 88881-159183/2017-01.
- 1.F. Artéz, A. Allende, Minimal processing of fresh fruit, vegetables, and juices. Emerg. Technol. Food Process. (2014). https://doi.org/10.1016/B978-0-12-411479-1.00031-0 Google Scholar
- 2.K.S. Fonseca, D.G. Coelho, A.E.D. Sousa, D.F. Mélo-Neto, F.A.L. Brito, R.M. Silva, A.N. Simões, Baby Cassava: An Alternative Marketing Strategy for Freshly Cut Cassava in Cassava, ed. by V. Waisundara (Intech, Sri Lanka, 2018), p. 185Google Scholar
- 5.M.A. Donegá, M.A. Tessmer, E.D. Mooz, L.T.C. Dall’orto, F.F.C. Sasaki, R.A. Kluge, Fresh cut yam stored under different temperatures. Hortic Bras. (2013). https://doi.org/10.1590/S0102-05362013000200012(2013) Google Scholar
- 14.M. Contreras-Padilha, M.E. Rodríguez-García, E. Gutiérrez-Cortez, M.C. Valderrama-Bravo, J.I. Rojas-Molina, E.M. Rivera-Munoz, Physicochemical and rheological characterization of Opuntia fícus mucilage at three diferente maturity stages of cladode. Eur Polym J (2016). https://doi.org/10.1016/j.eurpolymj.2016.03.024 Google Scholar
- 21.V.L. Singleton, A.J. Rossi, Colorometry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16, 144–158 (1965)Google Scholar
- 23.L.S. Nunes, M.E.M. Duarte, M.E.R.M.M. Mata, Avaliação do comportamento higroscópico de amido de inhame. Rev Bras Prod Agroind 11, 149–158 (2009)Google Scholar
- 29.L. Cisneros-Zevallos, D.A. Jacobo-Velázquez, J.-C. Pech, H. Koiwa, in Handbook of Plant Crop Physiology, ed. by M. Pessarakli (CRC Press, Boca Raton, 2014), p. 259Google Scholar
- 33.J.R. Whitaker, C.Y. Lee, in Enzymatic Browning and Its Prevention, ed. by C.Y. Lee, J.R. Whitaker (Washington, DC: American Chemical Society, 1995), p. 1Google Scholar