Preservation of frozen strawberries enriched with Saccharomyces boulardii using gelatin-based coating

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES
Kennia Mendes Prietsch, Bruna Santos Wachholz, Shanise Lisie Mello El Halal, E. A. Gandra, C. Mendonça, C. D. Borges
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引用次数: 1

Abstract

Although freezing is considered one of the easiest ways to preserve the quality of food, it is harmful to strawberries. Thus, the objective of this study is to evaluate the conservation of frozen strawberries using gelatin as a coating and of the probiotic yeast, Saccharomyces boulardii. Strawberries were selected, sanitized and subjected to the following treatments: Treatment 1 - control 1 (strawberries stored at -18ºC); Treatment 2 - control 2 (strawberries stored at -80ºC); Treatment 3 - strawberries added with citric acid, calcium chloride and S. boulardii stored at -18ºC; Treatment 4 - strawberries with gelatin, citric acid, calcium chloride, glycerol and S. boulardii stored at -18ºC. Drip loss, soluble solids, titratable acidity, color, firmness, ascorbic acid, total phenolic compounds, monomeric anthocyanins, antioxidant activity, polyphenoloxidase activity and viability of S. boulardii were analysed. The gelatin coating added with citric acid and calcium chloride, in combination with freezing at -18ºC, reduced the drip loss, the metabolic reactions and exerted a protective effect on bioactive compounds, making it possible to use them instead of deep-freezing, mainly for agribusinesses that do not have the equipment. The use of gelatin coating on strawberries minimized the effects of freezing and promoted the protection of S. boulardii, obtaining in up to 60 days of storage the minimum viable concentration of the microorganism to exercise its functional property. On the other hand, in the absence of gelatin, S. boulardii had a negative influence on the physical-chemical parameters, in addition to showing less viability. Thus, the study demonstrated that the coating composed of gelatin, citric acid and calcium chloride can represent an interesting alternative for application on frozen strawberries enriched with S. boulardii.
用明胶包衣保存富含博拉氏酵母菌的冷冻草莓
虽然冷冻被认为是保持食物质量最简单的方法之一,但它对草莓是有害的。因此,本研究的目的是评估使用明胶作为涂层的冷冻草莓和益生菌酵母博拉迪酵母的保存。选择草莓,消毒后进行以下处理:处理1 -对照1(草莓储存在-18ºC);处理2 -对照2(草莓储存在-80ºC);处理3——添加柠檬酸、氯化钙和博氏弧菌的草莓,-18℃保存;处理4——草莓用明胶、柠檬酸、氯化钙、甘油和博氏弧菌保存在-18℃。分析了滴漏损失、可溶性固形物、可滴定酸度、颜色、硬度、抗坏血酸、总酚类化合物、单体花青素、抗氧化活性、多酚氧化酶活性和活力。添加柠檬酸和氯化钙的明胶涂层,结合-18℃的冷冻,减少了滴漏损失,代谢反应,并对生物活性化合物发挥了保护作用,使它们可以代替深度冷冻,主要用于没有设备的农业企业。在草莓上使用明胶包衣可以最大限度地减少冷冻的影响,促进对博氏弧菌的保护,在长达60天的储存中获得微生物发挥其功能特性的最低活菌浓度。另一方面,在缺乏明胶的情况下,博氏弧菌的理化参数受到负面影响,而且其活力也较低。因此,该研究表明,由明胶、柠檬酸和氯化钙组成的涂层可以代表一种有趣的替代方案,用于富含博氏弧菌的冷冻草莓。
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来源期刊
Acta Scientiarum-technology
Acta Scientiarum-technology 综合性期刊-综合性期刊
CiteScore
1.40
自引率
12.50%
发文量
60
审稿时长
6-12 weeks
期刊介绍: The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.
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