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

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.