| Title: | Optimisation of gellan gum edible coating for ready-to-eat mango (Mangifera indica L.) bars |
| Author(s): | Danalache F; Carvalho CY; Alves VD; Moldao-Martins M; Mata P; |
| Address: | "LAQV, REQUIMTE, Departamento de Quimica, Faculdade de Ciencias e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; LEAF - Linking Environment Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Portugal. LEAF - Linking Environment Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Portugal. LAQV, REQUIMTE, Departamento de Quimica, Faculdade de Ciencias e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal. Electronic address: mpm@fct.unl.pt" |
| DOI: | 10.1016/j.ijbiomac.2015.11.079 |
| ISSN/ISBN: | 1879-0003 (Electronic) 0141-8130 (Linking) |
| Abstract: | "The optimisation of an edible coating based on low acyl (L)/high acyl (H) gellan gum for ready-to-eat mango bars was performed through a central composite rotatable design (CCRD). The independent variables were the concentration of gellan (L/H90/10) and the concentration of Ca(2+) in the coating solution, as well as the storage time after coating application. The response variables studied were the coating thickness, mango bars firmness, syneresis, and colour alterations. Gellan concentration was the independent variable that most influenced the thickness of the coating. Syneresis was quite low for the conditions tested (<1.64%). Similarly, the colour alterations were low during the entire storage time (DeltaE<5). Considering the model predictions, 1.0%wt L/H90/10 with addition of 6 mM Ca(2+) could represent the optimal coating formulation for the mango bars. The release of eight volatile compounds from the uncoated and coated mango bars with the selected formulation was analysed by Headspace - Solid Phase Micro Extraction-Gas Chromatography during 9 days of refrigerated storage. This work showed that the coating can improve mango bars sensory characteristics (appearance and firmness) and stability in terms of syneresis, colour and volatiles content during storage increasing the commercial value of the final product" |
| Keywords: | "*Coated Materials, Biocompatible/chemistry *Mangifera/chemistry/ultrastructure Models, Theoretical *Polysaccharides, Bacterial/chemistry Volatile Organic Compounds Edible coating Gellan Mango fruit bars;" |
| Notes: | "MedlineDanalache, Florina Carvalho, Claudia Y Alves, Vitor D Moldao-Martins, Margarida Mata, Paulina eng Research Support, Non-U.S. Gov't Netherlands 2015/12/15 Int J Biol Macromol. 2016 Mar; 84:43-53. doi: 10.1016/j.ijbiomac.2015.11.079. Epub 2015 Dec 2" |
