Recobrimento comestível em jacas minimamente processadas.

Abstract

The fruit of the jackfruit has good nutritional characteristics, but its consumption is reduced by the need to remove the berries and exudate the latex. In this way, minimal processing appears as an alternative to obtain a fresh and practical product for consumption, which, together with the use of coatings, allows to prolong these freshness characteristics. With the present study, it aimed to evaluate the quality of minimally processed hard jackfruit submitted to different edible coatings, based on white sweet potato starch, purple sweet potato starch, breadfruit starch and chitosan. Eight treatments were developed, T1: without covering; T2: Chitosan 1% + Glycerol 2%; T3: White sweet potato 1% + Glycerol 2%; T4: Purple sweet potato 1% + Glycerol 2%; T5: Chitosan 1% + White sweet potato 1% + Glycerol 2%; T6: Chitosan 1% + Purple sweet potato 1% + Glycerol 2%; T7: Breadfruit 1% + Glycerol 2%; T8: Chitosan 1% + Breadfruit 1% + Glycerol 2%, these being applied to the berries of the jackfruit and then stored for 12 days at 3 °C. According to the pH value and titratable acidity, it is possible to classify the fresh jackfruit as a food of low acidity. The berries of the jackfruit presented a high soluble solids content, with an average value of 27.17% and a balance between acids and sugars, with an average content of 97.84. For phenolic compounds, the jackfruit presented 27.91 mg.100g-1, demonstrating functional potential. The berries treated with Chitosan 1% + Breadfruit 1% + Glycerol 2% (T8) presented a better conservation of the fruit, with less damage to the appearance and impairment of organoleptic characteristics. The treatments presented low pH values throughout the storage period, i.e., slightly acidic. As for Total Extractable Polyphenols, the treatment without coating and the other treatments presented high levels on the 12th day of storage. The jacas berries treated with Chitosan 1% + Glycerol 2% (T2) obtained the best maintenance of appearance, with characteristics of freshness, glossy surface, absence of stains and lower wrinkle rate.