Revestimentos comestíveis adicionados de extrato de própolis negra em tomate tipo italiano como inibidor microbiano.

Abstract

This study aims to evaluate the behavior of coatings with the addition of black propolis which is a natural product, aiming to increase the shelf life and delay the maturation period in fruits and vegetables. For the accomplishment of this research the tomato was chosen because it is a vegetable of greater consumption and with great benefits. It is a fruit rich in lycopene, antioxidant substance that fights free radicals, slows down aging among others. And propolis for being a natural product and rich in many constituents such as; Flavonoids, proteins, vitamins (B1, B2, B6, C), sugars, and various minerals among others. This study also seeks to increase the period of conservation, generate consumer and merchant economy, and a new business opportunity for small and large business owners, also ensuring a healthy food, as both propolis and tomato are essential for a healthy diet And biodegradable packaging has much to contribute to our environment. It was used 2 refrigeration temperature (7ºC) and (30ºC) and the main factor is the storage period with and without the coating for a better detail of the storage condition. The results obtained indicate that the samples with 5% black propolis coating obtained higher values in relation to all parameters and temperatures studied. The presence of Salmonella sp. Indicates that the samples were processed under unsatisfactory hygienic-sanitary conditions presenting risks to consumer health. High colonies of Staphylococcus spp and yeast and mold colonies indicate non-efficiency in coatings in the fight against microbial growth.