Cobertura comestível com proteína isolada de soja em características físico-químicas de manga minimamente processada

Abstract

Mango is classified as a climacteric fruit, used as food,diuretic, source of carotene, natural precursor pigment of vitamin A and source of vitamin C. The need for consumption of nutritious food and a healthy eating is a market trend, in contrast to the weather becomes shorter and shorter for food preparation. The use of edible films and coatings have been shown to increase the shelf life of food, acting as a barrier, maintaining integrity physical and characteristics of the food. So the fruit coating minimally processed is a promising alternative for current market, for combining healthiness and practicality. In this way the present this work aims to evaluate the use of edible coatings with protein isolated from soybean on physicochemical characteristics of mangoes minimally processed, evaluating their efficiency through mass loss analyses, soluble solids content, pH, titratable acidity, color, water activity, texture and vitamin C content. Among the analyzes performed, the titratable acidity of samples did not show significant change during storage for each treatment, as there was no significant difference between the treatments during the period evaluated. However, it was observed that the acidity titratable of covered fruits suffered less variation than fruits without application of edible topping, which in products minimally processed, represents benefits from the microbiological point of view by inhibitory action on the growth of pathogens harmful to human health. This result corroborated the potential use of edible toppings with isolated soy protein, although it was observed that the evaluated formulations did not form good coverage, as they did not cover the samples in a good way homogeneous, taking off in many points.