Characterization of starch from different non-traditional sources and its application as coating in Palmer mango fruit.
2020
RODRIGUES, A. A. M. | SANTOS, L. F. dos | COSTA, R. R. da | FÉLIX, D. T. | NASCIMENTO, J. H. B. | LIMA, M. A. C. de | ANTONIO AUGUSTO MARQUES RODRIGUES, INSTITUTO NACIONAL DE PESQUISAS DA AMAZÔNIA; LUANA FERREIRA DOS SANTOS, UNIVERSIDADE FEDERAL DA PARAÍBA; RAYSSA RIBEIRO DA COSTA, UNIVERSIDADE FEDERAL DA PARAÍBA; DÉBORA TAMARA FÉLIX, UNIVERSIDADE FEDERAL DE SERGIPE; JOSÉ HENRIQUE BERNARDINO NASCIMENTO, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; MARIA AUXILIADORA COELHO DE LIMA, CPATSA.
Yam, cassava, jackfruit seed and mango seed kernel have potential for the extraction and use as starch in the food industry of starch or for the formulation of biodegradable coatings. As a biodegradable coating, starch can be applied in fruits characterized by a fast maturation, such as mango, which requires technologies to increase its shelf life. The aim of this study was to characterize starch from four non-traditional sources and to evaluate their potential as coating for ?Palmer? mango fruit. Starches used were extracted from cassava, mango seed kernel, jackfruit seed, and yam, and had their physical, optical, and chemical properties characterized for later use as coatings of ?Palmer? mango fruit. Fruits were coated with 3% cassava starch, 3.5% jackfruit seed starch, 3.5% mango seed kernel starch and 3.5% yam starch, and were compared to the control (uncoated). They were then stored at 24.4 ± 0.3 °C and 87 ± 2% RH and evaluated for 12 days. A 5x7 factorial arrangement in a completely randomized experimental design was adopted. Total starch content was higher than 70% in the four sources of starch. Starches from jackfruit and yam had higher amylose content. The four sources of starch had low water solubility and swelling power, with jackfruit seed starch having the highest values. The coating sources were effective in maintaining quality, particularly mango seed kernel starch because it reduced respiratory rate and weight loss in 27.7% and 33.8%, respectively, as well as jackfruit seed starch as it delayed fruit skin yellowing.
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