Characterization of Solanum lycocarpum Starch and Its Application as Edible Coating in Minimally Processed Baby Carrots

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-08-26 DOI:10.1021/acsfoodscitech.5c00182

Lohana M. C. Carvalho, Albert Lennon L. Martins, Fernanda M. A. Leal Zimmer, Aroldo A. Pinedo and Claudia Cristina A. do A. Santos*,

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Abstract

Solanum lycocarpum fruit is abundant in Brazilian Cerrado, and its starch has demonstrated potential for use as edible coatings. This study aimed to optimize the starch extraction process of S. lycocarpum using a 2²-factorial design with three central points. Sifting and its interaction with the decantation time were the most significant variables in achieving a higher starch yield. It was possible to obtain 10.4% starch from the fruits with a moisture content of 5.11%, resulting in a clear, thin, and odorless starch powder. It also presented a solubility index of 6% at 70 °C and a swelling power of 11.5 g g^–1 at the same temperature. Edible coatings based on starch from S. lycocarpum were applied to ready-to-eat, minimally processed carrots. Carrots coated with S. lycocarpum starch presented better physicochemical and microbiological characteristics. Starch-coated carrots preserved their orange color longer than the control. Regarding microbiological analysis, all coated carrots were suitable for consumption until the 15th day of storage.

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番茄茄淀粉的表征及其在微加工小胡萝卜中的应用

巴西塞拉多盛产番茄茄果实，其淀粉已被证明有潜力用作食用涂层。本研究采用22因子三中心点设计优化番茄红素淀粉提取工艺。筛分及其与滗析时间的相互作用是提高淀粉得率的最显著变量。从水分含量为5.11%的水果中可以得到10.4%的淀粉，得到清澈、薄而无味的淀粉粉。在70℃时溶解度指数为6%，在相同温度下溶胀力为11.5 g - 1。以S. lycocarpum淀粉为基础的可食用涂层应用于即食、最低限度加工的胡萝卜。经番茄红淀粉包膜处理的胡萝卜具有较好的理化和微生物特性。淀粉涂层的胡萝卜比对照组更能保持橙色。微生物学分析表明，包衣胡萝卜在贮藏15 d前均适合食用。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量