almidon de platano en fresas

International Journal of Food Science and Technology 2019
1
Original article
Increasing shelf life of strawberries (Fragaria ssp) by using a
banana starch-chitosan-Aloe vera gel composite edible coating
Magda I. Pinzon,1* Leidy T. Sanchez,1 Omar R. Garcia,1 Ramon Gutierrez,2 Julio C. Luna1 &
Cristian C. Villa3*
1 Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindıo, Carrera 15 Calle 12 N, Armenia,
Quindıo, Colombia
2 Programa de Tecnologıa en Procesos Agroindustriales, Universidad del Quindıo, Carrera 15 Calle 12 N, Armenia, Quindıo, Colombia
3 Programa de Quımica, Facultad de Ciencias Basicas y Tecnologıas, Universidad del Quindıo, Carrera 15 Calle 12 N, Armenia, Quindıo,
Colombia
(Received 25 March 2019; Accepted in revised form 29 May 2019)
Summary
Strawberries are among the most consumed fruits in the world, however, they are highly susceptible to
both microbial and fungal contamination during storage. In this study, we used composite films made
from banana starch-chitosan and Aloe vera gel (AV gel) at different AV gel concentrations. Our results
show that AV gel inclusion can significantly reduce fungal decay, increasing strawberries shelf life up to
15 day of storage at the highest AV gel concentration (20%), while maintaining their physicochemical
properties, such as colour and firmness. Weight loss was reduced 5% with respect of the uncoated fruit.
Our results can be attributed to the limited water vapour transfer allowed by the edible coating, this is
the result of the crosslinking effect of the different AV gel and starch molecules that allows a more controlled decay of the strawberries in commercial storage conditions.
Keywords
Aloe vera gel, banana starch, edible coatings, strawberries.
Introduction
Edible coatings can be defined as thin layers of edible
materials formed directly on a food product, usually
by immersion of the food product into a solution of
the coating material, and can be considered among the
most interesting food technologies in recent years
(Han et al., 2018; Zanetti et al., 2018; Gonz
alez-Saucedo et al., 2019). The interest in the study and application of edible coatings lies in their capability to
extend the shelf life of fresh fruits and vegetables by
reducing moisture and solids migration, gas exchange
respiration and oxidative reaction rates (Falguera
et al., 2011). Edible coatings can also be used to carry
different active ingredients such as colourants, flavours, nutrients, and antibrowning and antimicrobial
agents that can extend shelf life and reduce pathogen
growth on food surfaces (Restrepo et al., 2018).
Edible films can be made from a vast array of materials, including carbohydrates, proteins, lipids or multicomponent blends. Among carbohydrates, native and
modified starches are considered among the most
promising materials due to their availability, price and
*Correspondent: E-mails: [email protected] (CCV);
[email protected] (MIP)
doi:10.1111/ijfs.14254
© 2019 Institute of Food Science and Technology
good film-forming ability (Shah et al., 2016). An interesting source of starch are bananas (Mussa paradisiaca), an important food crop extensively grown in
tropical and subtropical regions around the world;
unripe bananas have approximately 36% starch content and are easily available in local markets (Wang
et al., 2019). Banana starch is known for its higher
amylose content than potato, corn, and wheat starch
and for its resistance to hydrolysis (Cahyana et al.,
2019).
Starch-based edible coatings have shown high water
solubility and poor water vapour barrier due to their
hydrophilicity which can limit their application in high
moisture content (Campos et al., 2010; Sanchez-Ortega
et al., 2016). A compound that has been used to
improve the characteristics of the starch-based coatings is chitosan, a natural carbohydrate polymer
obtained by deacetylation of chitin from the shells of
crustaceans, such as crabs and shrimps. Studies have
shown the effect of chitosan addition to starch-based
edible films and coatings, which mostly increases
antimicrobial activity and changes mechanical properties (tensile strength and percentage of elongation)
(Sanchez-Ortega et al., 2016). Besides chitosan, Aloe
vera gel (AV gel), a highly aqueous liquid extracted
2
Starch-Aloe vera coating of strawberry M. I. Pinzon et al.
from Aloe vera leaves, has generated great interest as
edible coating material, due to its well-known antimicrobial and antifungal properties that can be used in
order to extend the shelf life of fruits (Monz
on-Ortega
et al., 2018; Rasouli et al., 2019). We have recently
reported the development of composite edible films
made from banana starch and chitosan with the addition of AV gel, in order to improve their mechanical,
barrier and antimicrobial properties. Our results
showed that incorporation of AV gel up to 20% (v/v)
into the banana starch-chitosan filmogenic solution
creates a cross-linking effect between the phenolic
compounds in AV gel and starch molecules which
improve barriers and mechanical properties of the edible coatings (Pinzon et al., 2018).
Strawberries are a widely consumed, non-climacteric, fruit with a very short postharvest life due to its
relatively high metabolic activity and sensitivity to fungal decay. Strawberries are also susceptible to water
loss, bruising and mechanical injuries due to their soft
texture and lack of a protective rind (HernandezMu~
noz et al., 2006). There have been several reports
of edible coatings used to extend shelf life of strawberries, maintaining their physicochemical properties and
reducing fungal decay (Velickova et al., 2013; Wang &
Gao, 2013). Most of the studies have focused on chitosan based edible coatings, although, there has also
been studies with starch-based coatings (Garcıa et al.,
1998). In both cases, starch and chitosan have been
probed to improve strawberries shelf life, nevertheless
this protecting effect can be enhanced by blending several components in the edible coatings, like waxes and
essential oils. In this work, we studied the effect of edible coatings formed by chitosan, banana starch and
AV gel in the shelf life of strawberries (Fragaria ssp)
in cold storage conditions.
Materials and methods
described by Pinzon et al. (2018). Strawberries (Fragaria spp.) were purchased at local markets in Armenia and transported to the research laboratory where
they were graded according to their uniformity in size
and absence of defects and blemishes. Strawberries
were disinfected by immersion in a 5 mg L1 sodium
hypochlorite solution. PET boxes were kindly donated
by the INTAL Foundation and ALISCO S.A (Medellin, Colombia).
Preparation of the edible coatings solutions
Edible coatings were prepared according to our previous studies (Pinzon et al., 2018). In brief, a banana
starch/sorbitol suspension was heated on a hot plate at
80 °C with constant stirring (800 r.p.m.) during
45 min, in order to accomplish complete starch gelatinisation. Furthermore, 4 g of chitosan were dispersed
on 100 mL of a 2% citric acid solution, with constant
stirring (800 r.p.m.) at 35 °C for 24 h. This suspension
was filtered through a cheesecloth to eliminate all the
insoluble material. Both chitosan and starch suspensions were blended in order to achieve final concentrations of 3% (w/v) starch; 2% (w/v) chitosan; 1 (w/v)
sorbitol. Different weights (10 or 20 g) of AV gel were
added with final concentrations of 10% and 20% (w/
v). The edible coatings were homogenised with magnetic stirring (320 g) for 30 min.
Strawberries coating
Selected strawberries were dipped in the edible coating
solutions for 3 min and the dried in a hot air oven at
30 °C for 1 h. Samples were stored in 1 L perforated
PET Boxes (approximately ten strawberries per box).
Boxes were kept in refrigeration at 8 °C and 70% RH.
Non-coated strawberries were stored in the same conditions as an experimental control.
Materials
Physicochemical analysis
Low molecular weight chitosan with acetylation
degree ≥ 75% (Sigma-Aldrich, St. Louis, MO, USA),
food grade glycerol (Aldrich) and citric acid (Tecnas,
Medellin, Colombia) were used. Banana starch was
isolated using the procedure described by EspinosaSolis et al. (2009) and modified by Acevedo-Guevara
et al. (2018) from green bananas (Musa paradisiaca L.)
known in Colombian local markets as platano guayabo
that were purchased at local markets in Armenia,
(Colombia), immediately after harvest (unripe with
green skin). The isolated starch presented the following
composition: dry matter: 90.6%; amylose: 30.3%; protein: 0.3%; fats: 0.4%; ash: 0.1%. AV gel was
obtained from Aloe vera leaves purchased in local
markets in Armenia, and extracted as previously
Physicochemical analyses were performed by triplicated at different storage days, until total deterioration
of the strawberries.
International Journal of Food Science and Technology 2019
Weight loss
Weight loss of coated strawberries during cold storage
was measured by monitoring weight changes of fruit
at different storages days. Weight loss was expressed
as a percentage loss of initial weight.
Titrable acidity, total soluble solids and pH
Strawberries were homogenised using an Ultraturrax
at 18000 g for 1 min. Titrable acidity was determined
according to AOAC 942.15 method (AOAC, 1995)
and expressed as mg of citric acid per 100 g of sample.
© 2019 Institute of Food Science and Technology
Starch-Aloe vera coating of strawberry M. I. Pinzon et al.
pH measurements were carried out using a Methrohm
704 pH Meter, previously calibrated. Total soluble
solids were determined using a METTLER TOLEDO
Refracto 30P refractometer.
Colour analysis
Colour measurements were performed using a HunterLab ColorQuest XE spectrophotometer with D65
illuminant and 10° observer. In order to avoid the
effects of heterogeneity in the fruit surface, measurements were always carried out in the same previously
marked sample zone. CIE L* a* b* parameters were
obtained and total colour difference (DE) was calculated by using eqn 1. A total of ten strawberries were
analysed and all analysis were carried out in triplicate.
DE ¼
qffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
ðDa Þ2 þ ðDb Þ2 þ ðDL Þ2 :
ð1Þ
Mechanical analysis
Firmness measurements were performed using a TAXT Plus Stable Micro Systems texturometer with a
300 N load cell, using a 6 mm cylindrical probe.
Strawberries were put in a heavy-duty platform and
compressed at 1.5 mm s1 deformation rate until
5 mm penetration was achieved.
Microbiological assays and fungal decay
Fungal decay was inspected as reported by Valenzuela
et al. (2015). In brief, twenty strawberries per treatment were randomly selected in days 0, 5, 10 and 15
of storage and visually inspected for any contamination signals: development of mycelium on the fruit surface, brown spots and a softening of the injured zone.
The results were expressed as the percentage of fruits
infected.
Microbiological analyses were performed according
to the Official Standard Method for yeast and moulds
ISO (2008) and aerobic mesophilic microorganism ISO
(2017). For yeast and mould count, 5 g of strawberries
were cut into small pieces and suspended in 45 mL of
peptone water. The suspension was mixed in a blender
(Seward Stomacher 400 Lab System, Norfolk, UK) for
5 min. Serial dilutions (101, 102 and 103) of the
strawberry homogenates were plated on the surface of
selective media (Potato Dextrose Agar), and the uninverted plates were incubated at 25 °C for 5 days.
Mould and yeast counts were expressed as log
CFU g1. A similar approach was used for aerobic
mesophilic microorganism, but using Plate Count as
the surface selective media and the uninverted plates
were incubated at 25 °C for 48 at 25 °C. Aerobic
mesophilic microorganism counts were expressed as
log CFU g1.
© 2019 Institute of Food Science and Technology
Statistical analysis
All experiments were carried out in triplicate and
results were analysed by multifactor analysis of variance with 95% significance level using StatgraphicsÒPlus 5.1. (The Plains, Virginia, USA). Multiple
comparisons were performed through 95% least significant difference (LSD) intervals.
Results and discussion
Fungal decay and microbiological analysis
One of the most important factors affecting strawberries shelf life is their high susceptibility to tissue damage and infection from several types of phytopatogenic
fungi, like Botrytis cinerea, Rhizopus stolonifera and
Penicillinum spp., among others (Feliziani & Romanazzi, 2016; Siedliska et al., 2018). Most of the times,
postharvest diseases are the result of latent infections
that were initiated either during growing or harvesting
(Siedliska et al., 2018). Controlling fungal decay is one
of the main objectives of edible coating application in
strawberries. Figure 1 shows the fungal decay values
for coated and uncoated strawberries during storage.
Uncoated fruits (control) showed a rapid decay, with a
10% fungal decay after two days and total deterioration of the fruits after 8 day of storage. On the other
hand, coating decreased fungal decay considerably,
with fruits only showing signs of fungal decay after
3 days for coatings without AV gel and after 7 days
for coatings with 20% (v/v) of AV gel. Fungal decay
reduction for coated fruits was observed during all
storage time and was highly dependent of AV gel
Figure 1 Fungal decay (%) of strawberries stored at 4 °C and
coated with different starch-chitosan- AV gel formulations (AV gel
%): (■) Control; (●) 0%; (▲) 10%; (▼) 20%.
International Journal of Food Science and Technology 2019
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4
Starch-Aloe vera coating of strawberry M. I. Pinzon et al.
concentration; after fourteen fungal decay reached values of 55%, 30% and 18% for coated fruit with 0%
(v/v); 10% (v/v) and 20% (v/v), respectively. The antifungal activity of chitosan against several of the common strawberries’ pathogens is well-known and several
authors have reported that chitosan-based coatings
can reduce fungal decay of strawberries and other
fruits during storage (Perdones et al., 2016). Two types
of antifungal mechanisms have been described for chitosan coatings, the first involve the activation of chitinases leading to chitin hydrolysis, thus, preventing
fungal growth. The second one is based on its capability to cause cellular damages to the moulds (Hajji
et al., 2018). Moreover, S
anchez-Ortega et al. (2016)
reported that starch-AV gel-based edible coatings have
activity against several types of fungi. Our results show
that antifungal activity of chitosan-based coatings can
be increased by the addition of AV gel, as fungal
decay was reduced almost by half as AV gel concentration was increased.
A similar effect was observed in the changes of aerobic mesophilic microorganism and yeasts and moulds
counts in both coated and uncoated strawberries during storage, as presented in Table 1. Coating probed
to be a powerful tool in order to reduce microbial
growth, as for example at day seven of storage, the
aerobic mesophilic microorganism count for uncoated
strawberries reached values near 4.49 0.19 log
UFC g1, while total count for coated fruits stayed
below 4 log UFC g1 even after twelve storage days.
Furthermore, AV gel inclusion allowed for even further inhibition of microbial growth; after 15 days of
storage counts reached valued of 4.01 0.19;
3.61 0.22 and 1.89 0.32, for coatings formulations
with 0%, 10% and 20% (v/v) AV gel, respectably. A
similar thread was observed for yeast and moulds
growth during storage, as increasing AV gel
concentration reduced fungal growth considerably, as
shown in Table 1. Our results show that AV gel inclusion into banana starch-chitosan edible coating can
increase their antimicrobial and antifungal activity,
extending shelf life for strawberries up to fifteen days
by delaying both fungal decay and microorganism’s
growth.
Weight loss during storage
Strawberries are highly susceptible to weight loss due
to their thin skin, which allows a fast water loss and
tissue deterioration. Figure 2 shows the weight loss
percentage (% weight loss) of the coated and uncoated
strawberries. As shown in Fig. 2, weight loss increases
considerably during prolonged storage time and as
expected the greatest weight loss occurs in the
uncoated (control) strawberries. Coating significantly
reduced weight loss (P < 0.05), for example after
6 days of storage, uncoated strawberries showed a
maxima weight loss of 22% in the day 8 of storage (all
uncoated strawberries were deteriorated by that day),
while the weight loss of all the coated strawberries
reminded under 17% in the same day. Several authors
have reported that using edible coatings reduce strawberries weight loss significantly, due to the formation
of a semi-permeable barrier that prevent water lost
(Fan et al., 2009; Vu et al., 2011; Gol et al., 2013;
Guerreiro et al., 2015). Figure 1, also shows that AV
gel incorporation into edible coating formulation contributes to weight loss reduction, as for example, after
10 days of storage weight loss reached values around
17% and 12% as AV gel concentration increased from
10% to 12% (w/v). Previous studies have shown that
the different components of AV gel can disrupt the
interaction between chitosan and starch molecules by
crosslinking with starch molecules and reducing
Table 1 Total aerobic mesophilic bacteria and total yeast and mould counts (log CFU g1) during storage in coated and uncoated
strawberries at different AV gel concentrations
AV-gel concentration
Day 1
Log CFU g1 aerobic mesophilic
Control
2.20
0%
1.02
10%
0.92
20%
0.55
Log CFU g1 yeast and moulds
Control
1.09
0%
0.87
10%
0.88
20%
0.85
Day 5
Day 7
Day 10
Day 12
Day 15
microorganism
0.22ª,A
0.34b,A
0.21bc,A
0.11c,A
3.38
1.89
1.12
0.98
0.38a,B
0.19b,B
0.19c,AB
0.21c,B
4.49
2.39
1.21
1.10
0.19a,C
0.23b,C
0.12b,AB
0.11c,BC
5.23
3.38
1.31
1.15
0.12a,D
0.12b,CD
0.15b,B
0.12c,BC
5.19
3.79
2.51
1.42
0.33a,D
0.38b,D
0.24b,C
0.25c,C
5.31
4.01
3.61
1.89
0.41a,D
0.11b,D
0.22b,D
0.32c,D
2.27
1.11
0.98
0.91
0.08a,B
0.05b,B
0.01c,B
0.02c,B
3.31
1.98
1.04
1.03
0.02a,C
0.02b,C
0.04c,B
0.04c,C
4.21
2.34
1.57
1.45
0.12ª,D
0.08b,D
0.06c,C
0.01c,D
4.23
2.51
1.82
1.67
0.04a,D
0.07b,E
0.09c,D
0.05d,E
4.31
2.67
2.01
1.76
0.05ª,D
0.01ª,F
0.05b,E
0.03c,F
0.05a,A
0.01b,A
0.02b,A
0.01b,A
Means with different superscripts are significantly different in their respective column. Means with different superscripts, capital letters, are significantly different in their respective row (P < 0.05).
International Journal of Food Science and Technology 2019
© 2019 Institute of Food Science and Technology
Starch-Aloe vera coating of strawberry M. I. Pinzon et al.
for coated strawberries with respect of uncoated fruit
even without addition of AV gel.
Total solid content, pH and titrable acidity
Table 2, shows the total soluble solid (TSS, °Brix) of
the coated and uncoated (control) strawberries during
storage. The TSS of both coated and uncoated strawberries increased during storage, with uncoated fruit
reaching a maximum of 9.5%, while coated strawberries reached maximums between 8.0% and 8.9%, with
the highest AV gel content formulation reaching the
lowest value. It has been reported, that edible coatings
not only can control water vapour permeability but
also O2 and CO2 permeability. As both gases are
mainly the product of the degradation of complex sugars during storage, using edible coatings can deaccelerate degradation process leading to a smaller increase
in TSS values. As mentioned earlier, as AV gel concentration was increased, coatings showed a lesser permeability to water vapour, due to a cross-linking effect
between AV gel components and starch molecules. It
seems that the higher concentrations of both polymers,
also lead to lower CO2 and O2 permeability, reducing
strawberries degradation during storage.
This behaviour is also by both the titrable acidity
(%) and pH values that are presented in Table 2.
Titrable acidity values increased considerably for all
Figure 2 Weight loss (%) of strawberries stored at 4 °C and coated
with different starch-chitosan- AV gel formulations (AV gel %): (■)
Control; (●) 0%; (▲) 10%; (▼) 20%.
hydrophilic groups in the edible coating, thus reducing
its water vapour permeability and limiting water loss
once applied into strawberries fruits (Pinzon et al.,
2018). Besides, it has also been reported that using
highly hydrophobic polymers like chitosan reduces the
edible coating water permeability, thus water lost during storage, as demonstrated by weight loss reduction
Table 2 Physicochemical properties (total solid content, pH and titrable acidity) of coated and uncoated strawberries during storage at different AV gel concentrations
Storage time (days)
Total solid content (°Brix)
1
3
6
8
10
15
pH
1
3
6
8
10
15
Titrable acidity (% citric acid)
1
3
6
8
10
15
Control
0%
10%
8.13 8.49 9.17 9.44 –
–
0.06ª,A
0.02b,A
0.04c,A
0.03A
8.12 8.47 9.08 9.60 9.61 –
3.48
3.45
3.37
3.31
0.05a,A
0.05a,A
0.01b,A
0.02b,A
3.45
3.42
3.36
3.34
3.32
0.96
1.02
1.05
1.15
0.02a
0.01b
0.01c
0.02d
0.95
1.08
1.12
1.17
1.20
20%
0.08a,A
0.01b,A
0.03c,A
0.10d,A
0.02d,A
8.27 8.63 8.90 9.27 9.32 –
0.12a,A
0.06b,B
0.10c,A
0.03d,B
0.03d,B
8.20
8.63
8.70
8.81
8.97
9.03
0.10a,A
0.06b,B
0.06c,B
0.04c,C
0.02d,C
0.01d
0.01a,A
0.02b,AB
0.01b,A
0.01c,AB
0.01c,A
3.45
3.39
3.35
3.30
3.25
0.02a,A
0.02b,B
0.01c,A
0.01d,A
0.02e,B
3.44
3.36
3.33
3.31
3.30
3.28
0.02a,A
0.03b,B
0.04bc,A
0.01bc,A
0.01cd,A
0.02d
0.02a
0.02b
0.02c
0.02d
0.02e
1.01
1.07
1.09
1.11
1.15
0.02a
0.01b
0.05b
0.01bc
0.02c
0.98
1.06
1.07
1.12
1.15
1.16
0.01a
0.02b
0.03b
0.02c
0.01cd
0.02d
Means with different superscripts are significantly different in their respective column. Means with different superscripts, capital letters, are significantly different in their respective row (P < 0.05).
© 2019 Institute of Food Science and Technology
International Journal of Food Science and Technology 2019
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Starch-Aloe vera coating of strawberry M. I. Pinzon et al.
studied strawberries during storage, with uncoated
fruit reaching its highest value at 1.9%, while coated
fruit reached values around 1.1% and 1.2%. On the
other hand, pH values of the coated and uncoated
fruit did not show any significant difference (P < 0.05)
in the last day of storage. The presence of organic
acids increases during strawberries postharvest storage,
due to normal metabolic process, as mentioned before
include the degradations of complex sugars, so once
again our results show that edible coatings, especially
at highest concentration of AV gel can control different degradation process in strawberries storage.
Colour and texture analysis
Colour is one of the most important attributes in
strawberries commercialisation, as it plays a major role
in consumers’ acceptance, so, it is very important that
an edible coating can reduce or delay colour changes
in strawberries during storage. Figure 3 shows the
total colour difference (DE) of the coated and
uncoated strawberries during storage. As shown in figure, all strawberries showed considerable colour
changes during storage, due to the normal oxidative
changes and dehydration process suffered by strawberries during cold storage. However, coating delayed this
normal colour changes, as for example after 5 days of
storage DE values for uncoated strawberries were
around 11.08 0.3, coated strawberries presented values below 9.02 0.5. Furthermore, as AV gel concentration was increased colour changes were even further
delayed with DE = 7.34 0.1 for 20% AV gel formulations. As mentioned before AV gel incorporation
Figure 4 Firmness (g) of strawberries stored at 4 °C and coated with
different starch-chitosan- AV gel formulations (AV gel %): (■) Control; (●) 0%; (▲) 10%; (▼) 20%.
into the banana starch-chitosan edible coating reduced
interchange of water vapour and other gases between
the coated fruit and the surrounding atmosphere,
delaying dehydration and oxidation as AV gel concentration is increased. Finally, Fig. 4 shows the changes
in the firmness of both coated and uncoated strawberries during storage. Uncoated strawberries showed a
rapid loss of firmness during the first five days of storage, as once again coating allowed a delay on the
strawberries decay maintaining their firmness beyond
the first week of storage. This phenomenon is even further expanded as AV gel concentration was increased,
with strawberries coated with the 20% AV gel formulation decaying more slowly than the others. Loss of
firmness can be attributed to dehydration process that
entails a degradation to the cell walls. Our results
show that the limited water vapour permeability of the
banana starch-chitosan-AV gel edible coating diminished water vapour transfer from the fruit, delaying
degradation process.
Conclusions
Figure 3 Total colour difference of colour (DE) of strawberries
stored at 4 °C and coated with different starch-chitosan- AV gel formulations (AV gel %): (■) Control; (●) 0%; (▲) 10%; (▼) 20%.
International Journal of Food Science and Technology 2019
Composite films made from banana starch-chitosan
and AV gel allowed a decrease in the decay rates of
strawberries storage under commercial refrigerated
conditions, increasing shelf life up to 15 days at the
highest AV gel concentration used, 20% (v/v). Our
results can be attributed to the combination of the
well-known antifungal and antimicrobial activities of
both chitosan and AV gel, that reduced fungal decay
and microbial growth considerably. On the other
hand, the interaction among starch, chitosan and AV
gel components decreases water vapour loss from the
© 2019 Institute of Food Science and Technology
Starch-Aloe vera coating of strawberry M. I. Pinzon et al.
fruit, reducing their structural decay as shown from
the slow firmness lost and their chemical deterioration
as reflected in their colour changes and physicochemical properties during storage.
Acknowledgments
The authors thank Vicerrectoria de Investigaciones from
Universidad del Quindio for the financial support of this
work through Proyecto de Investigaciones 746. They also
want to thank Facultad de Ciencias Agropecuarias, Programa de Ingenieira de Alimentos and Programa de
Quimica and FEDEPLATANO for their support.
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