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Use of edible coating Hidroxipropil metil celulose based in association or not with food aditives in fresh-cut eggplant

Grant number: 16/23600-1
Support type:Scholarships in Brazil - Master
Effective date (Start): March 01, 2017
Effective date (End): July 31, 2018
Field of knowledge:Agronomical Sciences - Agronomy - Crop Science
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Ben-Hur Mattiuz
Grantee:José Sidnaldo Pinzetta Junior
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

The eggplant is a vegetable of great importance in many countries and it has an increasing consumption in Brazil thanks to nutritional benefits for human health. Nevertheless, It presents limitations to commercialization due to fast enzymatic browning after cutting. The aim of this project will be to study the effects of an edible coating Hidroxipropil metil celulose (HPMC) based in association, or not, with food aditives on the quality of fresh-cut eggplant (FCE). Eggplants cv. "Napoli" will be sanitised and processed in cubes of 2,5 x 2,5 x 2,5 cm and later immersed in the coatings. In the first step, three HPMC concentrations (1, 3 e 5%) will be tested. In a second experiment, the effect of HPMC associated with citric acid (0,5; 1 e 1,5 %) will be assessed and in a third experiment, in association with ascorbic acid (0,5; 1 e 1,5 %). In the last experiment, the best results of previous experiments will be tested in association. The FCE will be packed in PET trays and stored at 5°C. Analysis will be carried each 3 days until 12 days. It will be assessed the loss of fresh matter, firmness, flesh colour, atmosphere inside packaging, acetaldehyde and ethanol determination, titrable acidity, pH, polyphenol profiling, total extractable polyphenols, enzyme activity of polyphenol oxidase, peroxidase, phenylalanine ammonia-lyase and microbiology counting (total mesophilic aerobic count, total coliforms and E. coli). At the end, it is expected to stablish an edible coating that avoid the browning and extend the shelflife of FCE. (AU)

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Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
JUNIOR, José Sidnaldo Pinzetta. Hydroxypropyl methylcelullose based edible coating and antibrowning agentes in fresh cut eggplant. 2018. Master's Dissertation - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal Jaboticabal.

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