Development of edible coatings based on pineapple peel (Ananas comosus L.) and yam starch (Dioscorea alata) for application in acerola (Malpighia emarginata DC)

Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.info:eu-repo/semantics/publishedVersio

Consumption of clarified goat butter added with turmeric (Curcuma longa L.) increase oleic fatty acid and lipid peroxidation in the liver of adolescent rats

The present study investigated the consumption of clarified goat butter (with or without turmeric) on physical, hepatic, biochemical parameters and lipid peroxidation in the livers of male adolescent Wistar rats aged 35 days. Four groups were formed: control (CONT) – treated with distilled water; Turmeric (CM): treated with 60 mg/kg of turmeric; Clarified goat butter (BT): treated with 2000 mg/kg of goat butter and Goat butter mixed with turmeric (BTCM): received 2000 mg/kg of goat butter added with turmeric. Data showed a reduction in the liver fat in CM and BT in relation to the CONT and BTCM. Aspartate aminotransferase was decreased in the CM, BT and BTCM compared to CONT. CM presented reduced glucose, total cholesterol, LDL and triglycerides (TC) and increased HDL. The BT presented decreased in TC and LDL. BTCM showed reduction in TC, LDL, and HDL. Lipid peroxidation increased in all experimental groups. There was a reduction in the saturated fatty acids in CM liver; BT and BTCM showed higher deposition of mono and polyunsaturated fatty acids in the liver. In conclusion, the consumption of clarified goat butter improved plama lipids but reduced HDL, did not elevated fat liver or liver enzimes but lipid peroxidation was increased. Thus, combined supplementation with clarified goat butter complemented with turmeric did not result in additional benefits when the treatment occurred during adolescence.info:eu-repo/semantics/publishedVersio