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|Title:||Galactomannans blended with collagen as novel edible coatings for fruits|
|Author(s):||Lima, A. M. P.|
Cerqueira, M. A.
Morais, E. C. S.
Vicente, A. A.
Teixeira, J. A.
Moreira, R. A.
|Citation:||Lima, A. M. P.; Cerqueira, M. A.; Vicente, A. A.; Teixeira, José A., Galactomannans blended with collagen as novel edible coatings for fruits. XXXVI Annual Meeting of the Brazilian Society for Biochemistry and Molecular Biology (SBBq). No. R0183, Salvador, Bahia, Brazil, May 21-25, 2007.|
|Abstract(s):||Galactomannan/collagen blends were studied as coatings for mango and apple fruits. The galactomannans were extracted from Caesalpinia pulcherrima and Adenanthera pavonina and mixed with collagen and glycerol. These galactomannans have mannose:galactose ratios between 2:1 and 3:1, which significantly improve their mechanical properties when used as coatings. The surface properties of the fruits were characterized and the wetting capacity of the coatings (sessile drop method) was determined. The wetting capacity was measured by determination of the spreading coefficient (Ws), the work of adhesion (Wa) and work of cohesion (Wc). The coating composition which presented the best wettability values was identified for each of the fruits under consideration. For mango, the best coating solution was 0.5 % (w/v) of A. pavonina galactomannan, 1.5 % (w/v) of collagen and 1.5 % (v/v) of glycerol (Ws = -29.07 ± 3.00 mN/m); for apple, the best coating solution was 0.5 % (w/v) of C. pulcherrima galactomannan, 1.5 % (w/v) of collagen and no glycerol (Ws = -42.79 ± 3.61 mN/m). Such coatings were characterized in terms of their water vapor, O2 and CO2 permeability values. Results have shown that it is possible to coat mango and apple with galactomannan/collagen blends.|
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