Recubrimiento comestible natural con base en Aloe vera como estrategia de conservación de Psidium guajava
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Universidad Distrital Francisco José de Caldas
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La industria alimenticia a nivel mundial se encuentra con la necesidad de nuevas estrategias tecnológicas y cambios para el favorecimiento de la preservación de las frutas. En este contexto, los recubrimientos han representado grandes beneficios para la industria y para el consumidor. La presente investigación tiene como objetivo principal evaluar el efecto de la aplicación de un recubrimiento natural utilizando como insumo principal el Aloe vera en guayaba, que por su naturaleza climatérica tiende a alcanzar la senescencia muy rápidamente en los procesos postcosecha, perdiendo calidad en muy corto tiempo. A fin de lograr el objetivo planteado se determinaron siete tratamientos para la evaluación de tres dosis de Aloe vera (10%, 20% y 30%) mezclados con dos dosis de glicerol (1,5% y 2,5%). Como variables respuesta se consideraron: la pérdida de peso (porcentaje de pérdida con respecto al peso de fruta fresca), el pH de las frutas, sólidos solubles totales (SST), acidez titulable, presencia microorganismos por medio del total de unidades formadoras de colonias (UFC). El mejor tratamiento fue el T5 ya que contaba con los mejores valores en cada una de las variables analizadas. Dicho tratamiento estuvo compuesto por 30 % de Aloe vera y 1,5 % de glicerol. Luego de la evaluación se concluye que el recubrimiento aplicado en guayaba con base en Aloe vera y glicerol logra retardar el tiempo de maduración en la guayaba conservándola y logrando mantener a la fruta en buen estado conforme al paso del tiempo, sin perder sus características organolépticas.
Global food industry encounters the need for new strategies and technological changes that favor the preservation of fruits. In this sense, coatings have shown great benefits for the industry and consumers. This research has as main objective to evaluate the effect of the application of a natural coating using as a main ingredient Aloe vera in guava, which by its climacteric nature tends to reach senescence quickly in the post-harvest processes, losing quality in very short time. In order to achieve the stated objective, seven treatments to evaluate three doses of Aloe vera (10%, 20% and 30%) mixed with two doses of glycerol (1.5% and 2.5%) were determined. The response variables were: weight loss (loss percentage relative to the weight of fresh fruit), pH of the fruits, total soluble solids (TSS), titratable acidity, presence pathogens defined by total colony forming units (CFU). The best treatment was T5, due to it had the best values in each of the variables analyzed. Such treatment consisted of 30% Aloe vera and 1.5% glycerol. The evaluation concludes that the coating based on Aloe vera and glycerin applied to guava, is able to reduce maturation and managing guava fruit to keep in good condition according to the passage of time.
Global food industry encounters the need for new strategies and technological changes that favor the preservation of fruits. In this sense, coatings have shown great benefits for the industry and consumers. This research has as main objective to evaluate the effect of the application of a natural coating using as a main ingredient Aloe vera in guava, which by its climacteric nature tends to reach senescence quickly in the post-harvest processes, losing quality in very short time. In order to achieve the stated objective, seven treatments to evaluate three doses of Aloe vera (10%, 20% and 30%) mixed with two doses of glycerol (1.5% and 2.5%) were determined. The response variables were: weight loss (loss percentage relative to the weight of fresh fruit), pH of the fruits, total soluble solids (TSS), titratable acidity, presence pathogens defined by total colony forming units (CFU). The best treatment was T5, due to it had the best values in each of the variables analyzed. Such treatment consisted of 30% Aloe vera and 1.5% glycerol. The evaluation concludes that the coating based on Aloe vera and glycerin applied to guava, is able to reduce maturation and managing guava fruit to keep in good condition according to the passage of time.
Palabras clave
Food industry, food technology, food processing, maturation, edible films, Industria alimentaria, tecnología alimentaria, procesamiento de alimentos, maduración, películas comestibles