Influence of refrigeration and cassava starch biofilm use on enzymatic browning in mangaba fruit (Hancornia speciosa)

Autores

  • Ligia Campos Moura Instituto Federal Goiano - Campus Rio Verde.
  • Luciana Cristina Vitorino Instituto Federal Goiano - Campus Rio Verde.
  • Clarice Aparecida Megguer Instituto Federal Goiano - Campus Rio Verde.
  • Marco Antônio Pereira da Silva Instituto Federal Goiano - Campus Rio Verde.
  • Kênia Borges de Oliveira Instituto Federal Goiano - Campus Rio Verde.
  • Diogo Cunha Furtado Instituto Federal Goiano - Campus Rio Verde.
  • Nelmício Furtado da Silva Instituto Federal Goiano - Campus Rio Verde.

DOI:

https://doi.org/10.15361/1984-5529.2016v44n2p131-137

Resumo

The mangaba tree fruit has several nutritional properties and its market interest is growing, although its limited shelf life has made storage and trade over long distances impossible. The present study aimed to quantify peroxidase (POD) and polyphenol oxidase (PPO) enzymes activity in the pulp of mangaba fruits coated by cassava starch biofilm. Fruits were harvested in a home orchard and were evaluated after 3, 6 and 9 days of storage. POD activity was higher than PPO activity in both temperatures and in all storage times tested for the fruits harvested in the home orchard. The temperature of 25 °C was the one that best inhibited the activity of both enzymes. Data showed no statistical difference regarding POD activity in the pulp related to the starch concentration used in the biofilm. As for PPO, the lowest activity was found in the pulp of fruit coated with the highest starch concentration tested (4%).

 

Additional keywords: Hancornia speciosa Gomes; native Cerrado plant; peroxidase; polyphenol oxidase.

Publicado

30/03/2016

Edição

Seção

Ciência e Tecnologia de Alimentos - Food Science and Tecnology