Efecto de recubrimiento de almidón de banano acetilado y aceite esencial de romero en parámetros de conservación de tomate cherry.

Abstract

The aim of this study was to develop a coating using acetylated starch from Cavendish banana and rosemary essential oil (Salvia rosmarinus) to investigate its impact on the preservation parameters of cherry tomato (Solanum lycopersicum). The wet method was applied to extract starch with a yield of 31,12 ± 0,48 %, followed by chemical modification by acetylation. Then, the changes of their physical properties such as Swelling Power, Water Absorption Rate, Water Solubility Rate, Oil Absorption Capacity, and syneresis at different temperatures and bulk density were studied, and the chemical composition of the starches modified by acetylation were also evaluated (% Carbohydrates, % Protein, % Fats, % Fat, % Fatty Acids), Protein, Fat, Moisture, Ash, and Fiber. The starch with a high degree of substitution was selected in order to obtain different coating forming solutions based on an experimental design 22, from which cherry tomatoes were coated and placed at (2 - 4°C) and 40% relative humidity for 8 days. It was evidenced that in the modification of starch that by increasing the volume of modifying agent (acetic anhydride), significant changes were identified (0.0025 GS), (p≤0,05). Likewise, changes in their functional properties emerged; such as increase in Swelling power, Water Solubility Index, Water Absorption Index, Oil Retention Capacity as a function of temperature increase (50, 60, 70, 80 and 90°C), while syneresis decreases when stored for 21 days at refrigeration temperatures (0 ± 2 °C). Regarding the chemical composition of the modified starches, there were changes in % Carbohydrate, % Protein, % Moisture and % Ash (p≤0,05), while % Fat and % Fiber (p≥0,05), there were no significant changes. Bulk density was analyzed, showing a tendency to decrease (p≤0,05). On the other hand, it was evidenced that, in the different coating forming solutions, in all the cases of study the % AE Rosemary and the interaction with it % SORBITOL cause significant effects in the variables studied the treatment (p≤0,05). It is observed that both components cause a decrease in TSS, %PP, %IM, and pH, but the opposite situation in Ac. T; the fit models are (TSS = 3.88 + 0.323333*%SORBITOL + 2.03333*%AE - 0.833333*SORBITOL*AE) with R2: 98.0488 and adjusted R2 96.4228; %PP = 2.78667 + 0.77*%SORBITOL + 3.26667*AE - 1.9*SORBITOL*AE) (R2 96.4082 and adjusted R2 93.415); (%Ac. T=0.589167-0.114167*SORBITOL-0.591667*AE+ 0.308333*SORBITOL*AE) (R2 98.7859 and adjusted R2 97.7741); (pH = 3.90583 + 0.259167*SORBITOL + 1.45833*%AE - 0.641667*SORBITOL*AE) (R2 97.5688 and adjusted R2 95.5429) and (%IM = 4.32417 + 4.2975*%SORBITOL + 20.3917*%AE - 10.8083*SORBITOL*AE) (R2 98.5381 and adjusted R2 97.3198); the optimal values that allow minimizing the variables of TSS, %PP, %IM, pH and Ac. T are recorded between values of 0.5% AE w/v and 5% SORBITOL w/v.