Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

Figures & data

Table 1. Thickness, tensile strength, elongation at break, water vapour permeability and water solubility of chickpea-starch based films.

Tabla 1. Grosor, resistencia a la tracción, alargamiento de rotura, permeabilidad al vapor de agua y solubilidad en agua de películas a base de almidón de garbanzos.

			Glycerol 20%			Glycerol 30%
Parameters	Stearic acid 0%	Stearic acid 1%	Stearic acid 2%	Stearic acid 3%	Stearic acid 0%	Stearic acid 1%	Stearic acid 2%	Stearic acid 3%
Thickness (mm)	0.14 ± 0.03^aA	0.17 ± 0.01^aA	0.18 ± 0.01^aA	0.18 ± 0.02^aA	0.16 ± 0.02^aA	0.18 ± 0.01^aA	0.17 ± 0.02^aA	0.19 ± 0.01 ^aA
Tensile strength (Mpa)	3.15 ± 0.56 ^aA	3.10 ± 0.07^abA	3.21 ± 0.70^abA	3.45 ± 0.07 ^bA	2.70 ± 0.28 ^abA	3.15 ± 0.14 ^aA	3.50 ± 025 ^abA	3.65 ± 0.20 ^aB
Elongation at break (EAB)	12.0 ± 0.01^abA	11.0 ± 0.14^bA	7.28 ± 0.11^bB	6.78 ± 0.27^abA	14.50 ± 0.02^abB	10.93 ± 1.68^bB	10.00 ± 0.68^aA	6.34 ± 0.06^bB
Water vapour permeability x 10 ^10 g/s m Pa	3.65 ± 0.12^aA	3.15 ± 0.10^bA	3.00 ± 0.32^bA	2.98 ± 0.23^bA	3.82 ± 0.58^bB	2.99 ± 0.21^aB	2.95 ± 0.58^aB	2.93 ± 0.78^aB
Water solubility	46.75 ± 0.12^aA	30.24 ± 0.15^bB	32.87 ± 0.78^bA	31.21 ± 0.27^bA	49.69 ± 0.23^aA	29.54 ± 0.21^aB	27.94 ± 0.51^aA	25.34 ± 0.78^aA

Means with different superscript lower case letter and upper case letter in the row of each analysis are significantly different at P ≤ 0.05.

Promedios con diferentes superíndices en minúscula y mayúscula en la fila de cada análisis son significativamente diferentes a P ≤ 0.05.

Table 2. Effect of stearic acid and glycerol addition on the colour parameters of the chickpea-starch based films.

Tabla 2. Efecto de la adición de ácido esteárico y glicerol en los parámetros de color de las películas basadas en almidón de garbanzos.

			Glycerol 20%			Glycerol 30%
Parameters	Stearic acid 0%	Stearic acid 1%	Stearic acid 2%	Stearic acid 3%	Stearic acid 0%	Stearic acid 1%	Stearic acid 2%	Stearic acid 3%
Colour L*	77.84 ± 0.31^bA	65.00 ± 3.33^dB	72.78 ± 1.52^cB	75.67 ± 2.17^bcB	80.84 ± 0.33^aB	78.19 ± 1.21^abcA	79.87 ± 1.21^abA	81.43 ± 1.89^aA
Green-red (a) value	1.97 ± 0.07 ^aA	2.15 ± 0.06 ^aA	1.88 ± 0.04^bcA	2.07 ± 0.14 ^abA	1.84 ± 0.03 ^bB	1.79 ± 0.03 ^cB	1.75 ± 0.06 ^cA	1.86 ± 0.11 ^bcA
Blue-yellow (b) value	−2.27 ± 0.22^aA	−2.29 ± 0.13^aA	−2.55 ± 0.17^aA	−2.55 ± 0.17 ^aA	−2.77 ± 0.90 ^aA	−2.11 ± 0.06 ^aA	−2.30 ± 0.10 ^aA	−2.30 ± 0.10^aA
Whiteness index	77.64	64.86	72.60	75.45	80.55	78.01	79.66	81.20

Means with different superscript lower case letter and upper case letter in the row of each analysis are significantly different at P ≤ 0.05.

Promedios con diferentes superíndices en minúscula y mayúscula en la fila de cada análisis son significativamente diferentes a P ≤ 0.05.

Table 3. Physicochemical properties of film-coated and uncoated fresh-cut papaya.

Tabla 3. Propiedades fisicoquímicas de la papaya recién cortada recubierta con película y sin revestir.

	Uncoated					Coated
Parameter	Day 0	Day 3	Day 6	Day 9	Day 12	Day 0	Day 3	Day 6	Day 9	Day 12
Weight loss %	51.10 ± 0.1 ^aB	47.03 ± 0.1^bB	44.5 ± 0.5 ^cB	41.00 ± 0.3 ^dB	35.33 ± 0.6 ^eB	53.65 ± 0.0^aA	53.60 ± 0.0^aA	53.53 ± 0.0^aA	53.12 ± 0.2 ^aA	51.00 ± 1.0^bA
pH	4.74 ± 0.7 ^bA	5.24 ± 0.1 ^abA	5.51 ± 0.2^abA	5.65 ± 0.1 ^abA	5.70 ± 0.0 ^aA	5.59 ± 0.0 ^cB	5.66 ± 0.0 ^bcA	5.67 ± 0.1 ^abcA	5.72 ± 0.0a ^bA	5.76 ± 0.0 ^aB
Total soluble solid	10.40 ± 0.4^cA	10.90 ± 0.1^bA	11.80 ± 0.1^bcA	12.00 ± 0.3 ^bA	12.10 ± 0.1 ^aA	10.27 ± 0.3 ^cA	10.70 ± 0.2 ^bcA	10.80 ± 0.2 ^aB	11.86 ± 0.1 ^abB	11.03 ± 0.1 ^aB
Firmness (N)	26.33 ± 3.2^aA	18.83 ± 1.3^bA	15.53 ± 1.7 ^bcB	14.76 ± 1.2 ^bcB	11.18 ± 1.6^cB	25.67 ± 3.1 ^aA	23.45 ± 3.5 ^aA	25.60 ± 1.4 ^aB	25.60 ± 1.4^aB	23.83 ± 3.4^aB
L* value	52.14 ± 1.5^aA	48.67 ± 1.5^bA	39.83 ± 1.3^cB	35.00 ± 1.1^dB	37.22 ± 0.8^dB	48.99 ± 0.9^aA	46.88 ± 0.3^abA	44.08 ± 2.9^bcA	43.22 ± 0.5^cA	42.00 ± 2.0^cA
a* value	18.09 ± 0.7^dA	24.30 ± 1.1^bcA	25.87 ± 0.2^bA	23.25 ± 0.7^cB	28.25 ± 1.0^aB	17.83 ± 1.5^cA	20.77 ± 0.3^bcA	23.75 ± 0.4^abA	24.47 ± 2.2^aA	25.93 ± 1.4^aA
b*value	35.67 ± 2.5^aA	32.33 ± 2.5^abA	28.21 ± 1.4^bB	18.93 ± 1.0^cB	15.58 ± 0.9^cB	31.61 ± 0.3^aA	30.04 ± 3.8^aA	25.45 ± 3.8^aB	27.69 ± 4.3^abB	20.09 ± 2.2^bB
Ascorbic acid (mg/100g)	72.00 ± 0.0^aA	69.15 ± 0.1^aA	64.24 ± 0.1^bA	64.00 ± 0.0^bA	60.00 ± 0.2^bA	73.50 + 0.0 ^aA	70.15 ± 0.0 ^bA	68.76 ± 0.0 ^bA	66.00 ± 0.0^bA	65.24 ± 0.0^bB

Means with different superscript lower case letter and upper case letter in the row of each analysis are significantly different at P ≤ 0.05.

Promedios con diferentes superíndices en minúscula y mayúscula en la fila de cada análisis son significativamente diferentes a P ≤ 0.05.

Figure 1. Microbial analyses of fresh-cut papaya during 12 days of storage. (a) Total plate count and (b) yeast and mould count.

Figura 1. Análisis microbianos de la papaya recién cortada durante 12 días de almacenamiento. (a) Recuento total en placa y (b) conteo de levadura y moho.