Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch)

Inajara Beatriz Brose Piotrowicz, . and William Renzo Cortez-Vega, . and Carlos Prentice, . and Caroline Dellinghausen Borges, . Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch). pp. 2017-2023. ISSN 22317546

Edible coatings may be used to advantage on processed vegetables for improving the structural integrity. The objective of this study was to evaluate the preservation of pumpkins processed by the use of edible coatings based on xanthan gum stored for 12 days at 4C. The treatments were used: (A) control (B) 1 glycerol and 0 5 xanthan gum (C) 1 glycerol 0.5 xanthan gum and 1 chitosan; (D) 1 glycerol 0.5 xanthan gum and 0.25 guar (E) 1 glycerol 0.5 xanthan gum 0.25 guar and 1 chitosan. It was carried out physicochemical analysis of weight loss firmness pH acidity color and microbiological characteristics of psychrophilic Salmonella ssp. total and thermotolerant coliform. The different coatings based on xanthan gum were effective in reducing weight loss maintaining firmness color and control of psychrophilic microorganisms. Thus the use of xanthan gum a thickening agent is a viable alternative to coat pumpkin minimally processed.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/42%20IFRJ%...

Abstract

Edible coatings may be used to advantage on processed vegetables for improving the structural integrity. The objective of this study was to evaluate the preservation of pumpkins processed by the use of edible coatings based on xanthan gum stored for 12 days at 4C. The treatments were used: (A) control (B) 1 glycerol and 0 5 xanthan gum (C) 1 glycerol 0.5 xanthan gum and 1 chitosan; (D) 1 glycerol 0.5 xanthan gum and 0.25 guar (E) 1 glycerol 0.5 xanthan gum 0.25 guar and 1 chitosan. It was carried out physicochemical analysis of weight loss firmness pH acidity color and microbiological characteristics of psychrophilic Salmonella ssp. total and thermotolerant coliform. The different coatings based on xanthan gum were effective in reducing weight loss maintaining firmness color and control of psychrophilic microorganisms. Thus the use of xanthan gum a thickening agent is a viable alternative to coat pumpkin minimally processed.

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Item Type:	Article
AGROVOC Term:	Edible coatings
AGROVOC Term:	Cucurbita moschata
AGROVOC Term:	Pumpkins
AGROVOC Term:	Vegetables
AGROVOC Term:	Preservatives
AGROVOC Term:	Xanthan gum
AGROVOC Term:	Chitosan
AGROVOC Term:	Guar gum
AGROVOC Term:	Glycerol
AGROVOC Term:	Physicochemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21885

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