Keywords
conservation
chitosan
starch
cinnamon
foods conservación
quitosano
almidón
cinamaldehído
pepino
chitosan
starch
cinnamon
foods conservación
quitosano
almidón
cinamaldehído
pepino
How to Cite
Cevallos-Lino, J. L., Castro-García, M. R., Espinoza-Posligua, V. G., Ávila-Roca, J. E., López-Zambrano, C. F., & Bello-Moreira, I. P. (2023). Comparative study of two edible coatings based on biopolymers and cinnamaldehyde in the conservation of cucumber Cucumis sativus L. Revista Colombiana De Investigaciones Agroindustriales, 10(1), 52–67. https://doi.org/10.23850/24220582.4756
Abstract
We studied edible coatings based on cassava starch and chitosan incorporating it (cinnamaldehyde) to preserve cucumber Cucumis sativus L. fruits. The samples were treated with coatings of starch and 1% (w / v) chitosan and essential oil in concentrations of 0,05% and 0,15% (v / v). The samples were stored at 10 ° C and 80% relative humidity for 21 days. Soluble solids, titrable acidity, pH, firmness, and weight loss were evaluated every 24 hours, microbiological analyzes were evaluated every 72 hours. It was determined that the treatment T4 (chitosan 1% + cinnamaldehyde 0,15%) extended the useful life of the cucumber fruits in 8 days in comparison with the uncoated cucumbers (control). Additionally, it was observed that the treatments showed greater firmness and less weight loss compared to the control. In relation to the microbiological analysis of molds and yeasts, the results show that the treatments T3 (chitosan 1% + cinnamaldehyde 0,05%), and T4 (chitosan 1% + cinnamaldehyde 0,15%) were statistically different (p <0,05) to the other treatments and to the control during the 21 days of storage. The results obtained in this study express the efficacy of the edible coatings of chitosan with cinnamaldehyde as a postharvest conservation method for cucumber.
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