Storage Of Minimally Processed Cabbage In Different Packaging Systems

The stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expanded polystyrene trays wrapped with PVC was evaluated. Fresh-cut product was stored for 16 days in a cold room at 5±1°C and 95±5% RH and in a refrigerated display, similar to the ones found in convenience stores. The following variables were analyzed: O2 and CO2 inside the package headspace, browning increment, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity, soluble solids, fresh mass loss, and ascorbic acid content. Stability of fresh-cut cabbage showed high in the temperature of 5°C when compared in the storage in the refrigerated display. Active modified atmosphere was not effective to extend the shelf life of fresh-cut cabbage when compared to the other treatments. LDPE packaging was more adequate for freshcut cabbage storage. However, PVC wrapping also presented satisfactory effects.877597602Almeida, M.E.M., Nogueira, J.N., The control of polyphenol oxidase activity in fruits and vegetables (1995) A Study of the Interactions Between the Chemical Compounds Used and Heat Treatment. Plant Foods for Human Nutrition, 47, pp. 245-256Cantwell, M., Suslow, T., Postharvest handling systems: Minimally processed fruits and vegetables (2002) Postharvest Technology of Horticultural Crops, pp. 445-463. , A. A. Kader ed., 3rd ed. Davis: Univ. California, Division of Horticultural and Natural Resources. Cap. 36Durigan, J.F., Panorama do processamento mínimo de frutas (2004) Encontro Nacional Sobre Processamento Mínimo de Frutas e Hortaliças, 3, pp. 9-12. , Viçosa, Palestras, Resumos e Oficinas, Viçosa, UFV, 2004Gorny, J.R., A Summary of CA and MA requirements and recommendations for fresh-cut (minimally processed) fruits and vegetables (2003) Acta Hort, 600, pp. 609-614(1985) Normas Analíticas Do Instituto Adolfo Lutz: Métodos Químicos e Físicos Para Análise de Alimentos, 1, p. 371. , Instituto Adolfo Lutz, 2.ed. São Paulo: Instituto Adolfo LutzKawano, S., Onodera, T., Hayakawa, A., Kawashina, K., Iwamoto, M., Cold storage of shredded cabbage (1984) Report of the National Food Research Institute, 45, pp. 86-91Khan, A.A., Robinson, D.S., Hydrogen donor specificity of mango isoperoxidases (1994) Food Chemistry, 49, pp. 407-410Klein, B.P., Nutritional consequences of minimal processing of fruits and vegetables (1987) Journal of Food Quality, 10, pp. 179-193Marth, E.H., Extended shelf life refrigerated foods: Microbiological quality and safety (1988) Food Technology, 52, pp. 57-62Rinaldi, M.M., Conservação de repolho minimamente processado em diferentes sistemas de embalagem (2005) Conservation of Minimally Processed Cabbage in Differents Package Systems. Campinas, pp. 125f. , http://libdigi.unicamp.br/document/?code=vtls000347897, 2005, Tese Doutorado em Tecnologia póscolheita. Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas. Available atRinaldi, M.M., Benedetti, B.C., Calore, L., Efeito da embalagem e temperatura de armazenamento em repolho minimamente processado (2005) Ciência e Tecnologia de Alimentos, 25 (3), pp. 480-486Sarantópoulos, C.I.G.L., Oliveira, L.M., Teles, C.S., Coppelmans, S.A., Efeitos da embalagem e da temperatura de estocagem na qualidade de couve minimamente processada (2003) Brazilian Journal of Food Technology, Campinas, 6 (2), pp. 185-190Schlimme, D.V., Marketing lightly processed fruits and vegetables (1995) HortScience, 30, pp. 15-17Silva, E.O., Fisiologia pós-colheita de repolho (Brassica oleracea var (2000) Capitata) Minimamente Processado, pp. 79f. , 2000, Tese Doutorado em Fisiologia Vegetal - Universidade Federal de Viçosa, ViçosaWhitaker, J.R., Lee, C.Y., Recent advances in chemistry of enzymatic browning - An overview (1995) Enzymatic Browning and its Prevention, pp. 2-7. , C. Y. Lee and J. R. Whitaker eds., Washington, DC, American Chemical SocietyYano, M., Saijo, R., New preservation method for sheredded cabbage with special reference to nonbrowning cultivar (1987) Journal Japonese Society Cold Preservation Food, 13, pp. 11-1

Fresh Cut Tommy Atkins Mango Pre-treated With Citric Acid And Coated With Cassava (manihot Esculenta Crantz) Starch Or Sodium Alginate

This work aimed to evaluate quality parameters of 'Tommy Atkins' mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15 days at 5 °C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (p ≤ 0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15 days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample. Industrial Relevance: Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs. © 2011 Elsevier Ltd. All rights reserved.123381387(2010) Packaged Foods in the United States - Market Indicator Report [Www Page], , http://www.flowerscanadagrowers.com/upload/Market%20Indicator%20Report. pdf, Agriculture and Agri-FoodAndres, S.C., Giannuzzi, L., Zaritzky, N.E., Quality parameters of packaged refrigerated apple cubes in orange juice (2002) LWT - Food Science and Technology, 35 (8), pp. 670-679. , DOI 10.1006/fstl.2002.0817Beaulieu, J.C., Lea, J.M., Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP (2003) Postharvest Biology and Technology, 30 (1), pp. 15-28. , DOI 10.1016/S0925-5214(03)00081-4Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C., Morais, A.M.M.B., Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana (2009) Food Control, 20, pp. 508-514Bierhals, V.S., Chiumarelli, M., Hubinger, M.D., Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv "pérola") (2011) Journal of Food Science, 76, pp. 62-E72Brennan, M., Le Port, G., Gormley, R., Postharvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms (2000) LWT Food Science and Technology, 33, pp. 285-289(2004) Ceagesp Programa Brasileiro Para Modernização da Horticultura, São Paulo, Brazil [Www Page], , http://www.ceagesp.gov.br/produtor/tecnicas/classific/fc_manga, URLChien, P.-J., Sheu, F., Yang, F.-H., Effects of edible chitosan coating on quality and shelf life of sliced mango fruit (2007) Journal of Food Engineering, 78 (1), pp. 225-229. , DOI 10.1016/j.jfoodeng.2005.09.022, PII S0260877405006576Chiumarelli, M., Pereira, L.M., Ferrari, C.C., Sarantópoulos, C.I.G.L., Hubinger, M.D., Cassava starch coating and citric acid to preserve quality parameters of fresh-cut "tommy Atkins" mango (2010) Journal of Food Science, 75, pp. 297-E304Colla, E., Sobral, P.J.D.A., Menegalli, F.C., Amaranthus cruentus flour edible films: Influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties (2006) Journal of Agricultural and Food Chemistry, 54 (18), pp. 6645-6653. , DOI 10.1021/jf0611217Cunha, G.A.P.C., Sampaio, J.M.M., Nascimento, A.S., Santos Filho, H.P., Medina, V.M., (1994) Manga Para Exportação: Aspectos Técnicos da Produção, , EMBRAPA - SPI Brasília(2010) Prodution and Trade [Www Page], , http://faostat.fao.org/site/291/default.aspx, Fao. Food And Agriculture Organization Of The United Nations URLFerrari, C.C., Carmello-Guerreiro, S.M., Bolini, H.M.A., Hubinger, M.D., Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutions (2010) International Journal of Food Properties, 13, pp. 112-130Ferrari, C.C., Hubinger, M.D., Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes (2008) International Journal of Food Science & Technology, 43, pp. 2065-2074Fontes, L.C.B., Sarmento, S.B.S., Spoto, M.H.F., Dias, C.T.S., Preservation of minimally processed apple using edible coatings (2008) Ciência e Tecnologia de Alimentos, 28, pp. 872-880Garcia, E., Barrett, D.M., Preservative treatments for fresh-cut fruits and vegetables (2002) Fresh-cut Fruits and Vegetables: Science, Technology and Market, pp. 267-304. , O. Lamikanra, CRC Press Boca RatonGarcia, L.C., Pereira, L.M., Sarantópoulos, C.I.G.L., Hubinger, M.D., Selection of an edible starch coating for minimally processed strawberry (2010) Food and Bioprocess Technology, 3, pp. 834-842González-Aguilar, G.A., Celis, J., Sotelo-Mundo, R.R., De La Rosa, L.A., Rodrigo-Garcia, J., Alvarez-Parrilla, E., Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °c (2008) International Journal of Food Science & Technology, 43, pp. 91-101González-Aguilar, G.A., Valenzuela-Soto, E., Lizardi-Mendoza, J., Goycoolea, F., Martínez- Téllez, M.A., Villegas-Ochoa, M.A., Effect of chitosan coating in preventing deterioration and preserving the quality of fresh-cut papaya 'Maradol' (2009) Journal of the Science of Food and Agriculture, 89, pp. 15-23Ito, A.P., Tonon, R.V., Park, K.J., Hubinger, M.D., Influence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices (2007) Drying Technology, 25 (10), pp. 1769-1777. , DOI 10.1080/07373930701593263, PII 782447744Krochta, J.M., Proteins as raw materials for films and coatings: Definitions, current status, and opportunities (2002) Protein-based Films and Coatings, pp. 1-41. , A. Gennadios, CRC Press FloridaLee, J.Y., Park, H.J., Lee, C.Y., Choi, W.Y., Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents (2003) LWT - Food Science and Technology, 36 (3), pp. 323-329. , DOI 10.1016/S0023-6438(03)00014-8Maftoonazad, N., Ramaswamy, H.S., Marcotte, M., Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings (2008) International Journal of Food Science and Technology, 43 (6), pp. 951-957. , DOI 10.1111/j.1365-2621.2006.01444.xMancini, F., McHugh, T.H., Fruit-alginate interactions in novel restructured products (2000) Nahrung/Food, 44, pp. 152-157Moda, E.M., Spoto, M.H.F., Horii, J., Zocchi, S.S., Use of hydrogen peroxide and citric acid for conservation of fresh Pleurotus sajor-caju mushrooms (2005) Ciência e Tecnologia de Alimentos, 25, pp. 291-296Olivas, G.I., Mattinson, D.S., Barbosa-Canovas, G.V., Alginate coatings for preservation of minimally processed 'Gala' apples (2007) Postharvest Biology and Technology, 45 (1), pp. 89-96. , DOI 10.1016/j.postharvbio.2006.11.018, PII S0925521407000208Oms-Oliu, G., Soliva-Fortuny, R., Martin-Belloso, O., Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon (2008) LWT Food Science and Technology, 41, pp. 1862-1870Oms-Oliu, G., Soliva-Fortuny, R., Martin-Belloso, O., Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears (2008) Postharvest Biology and Technology, 50, pp. 87-94Pareta, R., Edirisinghe, M.J., A novel method for the preparation of starch films and coatings (2006) Carbohydrate Polymers, 63 (3), pp. 425-431. , DOI 10.1016/j.carbpol.2005.09.018, PII S014486170500456XPereira, L.M., Rodrigues, A.C.C., Sarantópoulos, C.I.G.L., Junqueira, V.C.A., Cunha, R.L., Hubinger, M.D., Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas (2004) Journal of Food Science, 69, pp. 172-177Qi, H., Hu, W., Jiang, A., Tian, M., Extending shelf-life of fresh-cut 'Fuji' apples with chitosan-coatings (2010) Innovative Food Science & Emerging Technologies, , 10.1016/j.ifset.2010.11.001Raybaudi-Massilia, R.M., Rojas-Grau, M.A., Mosqueda-Melgar, J., Martin-Belloso, O., Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples (2008) Journal of Food Protection, 71 (6), pp. 1150-1161Ribeiro, C., Vicente, A.A., Teixeira, J.A., Miranda, C., Optimization of edible coating composition to retard strawberry fruit senescence (2007) Postharvest Biology and Technology, 44 (1), pp. 63-70. , DOI 10.1016/j.postharvbio.2006.11.015, PII S092552140600322XRocculi, P., Galindo, F.G., Mendoza, F., Wadso, L., Romani, S., Rosa, M.D., Sjoholm, I., Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes (2007) Postharvest Biology and Technology, 43 (1), pp. 151-157. , DOI 10.1016/j.postharvbio.2006.08.002, PII S0925521406002080Rodrigues, L.K., Pereira, L.M., Ferrari, C.C., Sarantópoulos, C.I.G.L., Hubinger, M.D., Shelf life of mango slices stored under passive modified atmosphere packaging (2008) Ciência e Tecnologia de Alimentos, 28, pp. 271-278Rojas-Grau, M.A., Tapia, M.S., Martin-Belloso, O., Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples (2008) LWT - Food Science and Technology, 41 (1), pp. 139-147. , DOI 10.1016/j.lwt.2007.01.009, PII S0023643807000436Rojas-Grau, M.A., Tapia, M.S., Rodriguez, F.J., Carmona, A.J., Martin-Belloso, O., Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples (2007) Food Hydrocolloids, 21 (1), pp. 118-127. , DOI 10.1016/j.foodhyd.2006.03.001, PII S0268005X0600066XSoliva-Fortuny, R.C., Martin-Belloso, O., New advances in extending the shelf-life of fresh-cut fruits: A review (2003) Trends in Food Science and Technology, 14 (9), pp. 341-353. , DOI 10.1016/S0924-2244(03)00054-2Sothornvit, R., Rodsamran, P., Mango film coated for fresh-cut mango in modified atmosphere packaging (2010) International Journal of Food Science & Technology, 45, pp. 1689-1695Tapia, M.S., Rojas-Grau, M.A., Carmona, A., Rodriguez, F.J., Soliva-Fortuny, R., Martin-Belloso, O., Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya (2008) Food Hydrocolloids, 22 (8), pp. 1493-1503. , DOI 10.1016/j.foodhyd.2007.10.004, PII S0268005X0700224XToivonen, P.M.A., Brummell, D.A., Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables (2008) Postharvest Biology and Technology, 48 (1), pp. 1-14. , DOI 10.1016/j.postharvbio.2007.09.004, PII S0925521407002888Varanyanond, W., Naohara, J., Wongkrajang, K., Manabe, M., Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew" (1999) Food Science and Technology Research, 5 (4), pp. 362-364Vieira, A.P., Vieites, R.L., Evangelista, R.M., Cassava starch coating in minimally processed pineapple (2000) Proceedings of the 17th CBCTA, , SBCTA (Ed.) 8-10 August 2000, Fortaleza, Brazil. [CD-ROM

Adhesion Strength Of Aluminum On Metallized Plastic Films Used In Flexible Packages - Development And Validation Of A Test Procedure [determinação Da Força De Adesão Da Metalização Com Alumínio Em Filmes Plásticos Utilizados Em Embalagens Flexíveisl - Desenvolvimento E Validação De Metodologia]

OPP and OPET metallized films are widely used as substrates in multilayer packages, since they bring together good mechanical properties and barrier to gases and water vapor, which are damaged with delamination of the film layers, together with the visual appearance and package integrity. One of the main factors that affect the package delamination is the adhesion strength of aluminum layer to the polymeric substrate, a parameter for which there is no standard procedure to quantify. The aim of this work was to establish and validate a procedure to determine the adhesion strength of the aluminum to the polymer. This test procedure was carried out using experimental design with fixed and variables parameters with two levels for each variable. The test procedure was stable, robust and replicable. It consisted basically of the heat sealing of a plastic film to the metallized sample surface, under specific temperature/time/pressure conditions and the measuring of adhesion strength of metallization in a universal test machine running at specific angle and speed.213233239Mueller, K., Weisser, H., (2002) Pack. Tech. Sci., 15, p. 29. , http://dx.doi.org/10.1002/pts.563(2008) ASTM F 904-98 - Standard Test Method for Comparison of Bond Strength or Ply Adhesion of Similar Laminates Made from Flexible Materials, , American Society for Testing and Materials - ASTM, ASTM, PhiladelphiaBiron, M., Enhancing polymer adhesion thanks to funcionalized materials and surface treatments (2008) Polymer Additives & colors, , http://www.specialchem4.polymers.com, Disponível emHernandez, R., Selk, S.E.M., Culter, J.H.D., (2000) Plastics Packaging - Properties, Processing, Applications and Regulations, , Hanser, MunichLoewy, M., (2005) Como se Rompen Los Laminados?, , http://www.envapack.com, Bogota, Disponível emOlafsson, G., Hildingsson, I., (1995) J. Agric. Food Chem., 43, p. 306. , http://dx.doi.org/10.1021/jf00050a008Bichler, C., Mayer, K., Langowski, H.C., Moosheimer, U., Influence of polymer film surfaces on adhesion and permeation properties of vacuum web coated high barrier films and laminates: Results of a cooperative research project (1998) Proceedings of 41st Annual Technical Conference, p. 349. , PhiladelphiaMoosheimer, U., Melzer, A., Langowski, H.C., European thematic network vacuum coating of polymers films for packaging and technical applications (2001) Proceedings of 44th Annual Technical Conference, p. 458. , PhiladelphiaBichler, C., Bischoff, H.C., Langowski, H.C., Moosheimer, U., The substrate-process interface in barrier film coating (1996) Proceedings of 39th Annual Technical Conference, p. 378. , TucsonSilvain, J.F., Ehrhardt, J.J., Picco, A., Lutgen, P., Crystallographic structure and adhesion of aluminum thin films deposited on mylar (1990) Metallization of Polymers, , http://dx.doi.org/10.1021/bk-1990-0440.ch033, cap.33, Sacher E.Pireaux J. J. & Kowalczyk, S. P. (ed.), American Chemical Society, WashingtonMetallizing Technical Reference - Tp-105-92, , Association of Industrial Metallizers, Coaters and Laminators, 3. ed. South Carolina, AIMCAL(1999) Test Procedure Metal Adhesion Seal Test, , European Metallizers Association, EMA(2009) NBR ISO 15988 - Plásticos - Filme e Revestimento - Filme de Poli(Tereftalato de Etileno) (PET) Biorientado, , Associação Brasileira de Normas Técnicas - ABNT, ABNT, Rio de Janeiro(2009) NBR ISO 17555 - Plásticos - Filme e Revestimento - Filme de Polipropileno (PP) Biorientado, , Associação Brasileira de Normas Técnicas - ABNT, ABNT, Rio de JaneiroLeão, D., (2009) Planejamento de Experimentos, , Estatcamp, CampinasBarros, C.B., (2008) Validação de Métodos Analíticos" Metrologia em Química, , Módulo 2. São Paul

Effect Of Sucrose, Inverted Sugar And Phosphate On Cassava Starch Bio-based Films. Mechanical, Barrier And Thermal Properties: Part 1

Although starch is considered one of the most promising natural polymers forpackaging application, it also presents poor mechanical properties and high moisturesensitivity. To overcome such disadvantages, additives have been successfullyincorporated into starch polymers. The isolated and combined effect of additives(sucrose, inverted sugar and sodium phosphate) on cassava starch biobased filmsprotection performance was evaluated using response surface methodology. The additivesreduced cassava starch films tensile strength and increased elongation percentage. Noeffect was observed on water vapor permeability properties. If lower oxygen permeabilityis requested, samples added with 0.7% sucrose, 1.4% inverted sugar and 0.3% sodiumphosphate presented the best alternative and a good balance between tensile strength (>60kgf/cm2) and elongation percentage (>60%). Two glass transition temperatures wereobserved for all experimental samples, indicating phase separation related to theadditives. Interaction of the film network with phosphate diminished the total mass lossafter an endothermic peak. The exothermic peak was not observed for the control and isprobably a crystallization phenomenon related to the additives. © 2011 by Nova Science Publishers, Inc. All Rights Reserved.535550Arvanitoyannis, I., Biliaderis, C.G., Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends (1998) Food Chemistry, 62 (3), pp. 333-342Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Edible films made from sodium caseinate. starches. sugar or glycerol. Part 1 (1996) Carbohydrate Polymers, 31 (2), pp. 179-192Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Aiba, S., Yamamoto, N., Edible films made from gelatin. soluble starch and polyols. part 3 (1997) Food Chemistry, 60 (4), pp. 593-604Standard test method for water vapor transmission of materials. ASTM E96-00 (1991) Philadelphia, 8 (1), p. 8. , Astm-American Society for Testing and MaterialsStandard test method for determination of oxygen gas transmission rate, permeability and permeance at controlled humidity through barrier materials using a coulometric detector. ASTM F1927-98 (2001) Philadelphia., 8 (1), p. 6. , Astm-American Society for Testing and MaterialsStandard test method for tensile properties of thin plastic sheeting. ASTM D882-00 (2001) Philadelphia, 8 (1), p. 9. , Astm-American Society for Testing and MaterialsAvérous, L., Fringant, C., Moro, L., Starch-based biodegradable material suitable for thermoforming packaging (2001) Starch., 53 (8), pp. 368-371Belitz, H.D., Grosch, W.C., Food Chemistry (1999), p. 119. , 2nd edBemiller, J.N., Whistler, R.L., Carbohydrates. Food Chemistry (1996), pp. 157-224. , 3rd edition. Ed. Fennema, O. R. New York: Marcel Dekker, IncBiliaderis, C.G., Lazaridou, A., Arvanitoyannis, I., Glass transition and physical properties of polyol-plasticised pullulan-starch blends at low moisture (1999) Carbohydrate Polymers, 40, pp. 29-47Cheryan, G., Gennadios, A., Woller, C., Chinachoti, P., Thermomechanical behavior of wheat gluten films: effect of sucrose, glycerin and sorbitol (1995) Cereal Chemistry., 72 (1), pp. 1-6Coupland, J.N., Shaw, N.B., Monahan, F.J., O'riordan, E.D., O'sullivan, M., Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films (2000) Journal of Food Engineering, 43 (1), pp. 25-30Cummings, C.S., Manufacture of high-boiled sweets (1995) Sugar confectionary manufacture, pp. 129-170. , Second edition. Editor Jackson. E. B. Blackie Academic & Professional. London. UKForssell, P.M., Mikkilä, J.M., Moates, G.K., Parker, R., Phase and glass transition behavior of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch (1997) Carbohydrate Polymers., 34, pp. 275-282Garcia, M.A., Martino, M.N., Zaritzki, N.E., Lipid addition to improve barrier properties of starch-based films and coatings (2000) Food Chemistry and Toxicology., 65 (6), pp. 941-947Gennadios, A., Weller, C.L., Testin, R.F., Temperature effect on oxygen permeability of edible protein-based films (1993) Journal of Food Science, 58 (1), pp. 212-219Guilbert, S., Gontard, N., Gossis, L.G.M., Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Food Science & Technology-Lebesmittel Wissenschaft & Technologie (1996) Academic Press, 29 (1-2), pp. 10-17Jackson, E.B., Howling, D., Glucose syrups and starch hydrolysates (1995) Sugar confectionary manufacture, p. 200. , Second edition. Editor Jackson. E. B. Blackie Academic & Professional. London. UKJenkins, P.J., Donald, A.M., Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study (1998) Carbohydrate Research, 308 (1-2), pp. 133-147Krochta, J.M., Mulder-Johnston, C., Edible and biodegradable polymer films: Challenges and opportunities (1997) Food Technology, 51 (2), pp. 61-73Martin, O., Schwach, E., Avérous, L., Couturier, Y., Properties of biodegradable multilayer films based on plasticized wheat starch (2001) Starch/Stärke, 53, pp. 372-380Nivedita, S., Sangaj, N.S., Malshe, V.C., Permeability of polymers in protective organic coatings (2004) Progress in Organic Coatings, 50, pp. 28-39Sarantópoulos, C.I.G.L., Oliveira, L.M., Padula, M., Coltro, L., Alves, R.M.V., Garcia, E.E.C., Embalagens Plásticas Flexíveis (2002) Principais Polímeros e Avaliagao de Propriedades., p. 267. , (in Portuguese)Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Scamparini, A.R.P., Sucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties, hydrophilicity and water activity (2007) Food Chemistry, , Disponível on-line, doi:10.1016/j.foodchem.2006.07.048Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Alves, A.J., Scamparini, A.R.P., Mechanical properties, hydrophilicity and water activity of starch-gum films: Effect of additives and deacetylated xanthan gum (2005) Food Hydrocolloids, 19 (2), pp. 341-349Vicentini, N.M., "Elabora?äo e caracteriza?äo de filmes comestíveis a base de fécula de mandioca para uso em pós-colheita" (2003) PhD thesis, p. 198. , Faculty of Agronomic Science, Säo Paulo Estate University, UNESP, Botucatu, BR, (in Portuguese

Shelf Life Of Mango Slices Stored Under Passive Modified Atmosphere Packaging [vida útil De Fatias De Manga Armazenadas Em Embalagem Com Atmosfera Modificada Passiva]

Fresh and osmodehydrated mango slices were packaged in expanded polystyrene trays covered with low density polyethylene films (PEBD) and stored at 5 °C aiming at verifying the effect of osmotic dehydration process and modified atmosphere packaging on the fruit shelf life. Fresh mango slices packaged under atmospheric conditions were used as control. The slices were evaluated periodically with respect to physicochemichal and microbiological characteristics, internal atmosphere composition of the packages, weight reduction, and sensory acceptance. The osmotic dehydration process and the modified atmosphere packaging had a positive influence on the preservation of the sensory characteristics and microbiological quality of the mango slices. Fresh mango slices stored under atmospheric conditions (FR AR) and modified atmosphere packaging (FR MAP) had a shelf life of only 8 and 14 days, respectively, which was mainly limited by its sensory acceptance and microbial spoilage. On the other hand, the mango osmodehydrated slices packaged under modified atmosphere (OD MAP) presented shelf life of 18 days showing good sensory acceptance throughout the storage period.28SUPPL.271278Almeida, C.O., Tendências do mercado internacional de manga (2001) Revista Econômica do Nordeste, 32 (1), pp. 112-120(2002) Official Methods of Analysis of the Association of Official Analytical Chemists, , AOAC - Association of Official Analytical Chemists., 17 ed. Arlington: A.O.A.CResolução n° 12, de 02 de janeiro de 2001. Regulamento técnico sobre os padrões microbiológicos para alimentos (2006), http://www.anvisa.gov.br/legis/resol/12_01rdc.htm, ANVISA - Agência Nacional de Vigilância Sanitária, Disponível em:, Acesso em: 25 outAraújo, J.L.P., Mercado e Comercialização da Manga. Cultivo da mangueira. Embrapa Semi-Árido (2004), http://sistemasdeproducao.cnptia.embrapa.br/FontesHTML/Manga/CultivodaMa ngueira/mercado.htm, Disponível em:, Acesso em: 20 julBai, J., Saftner, R.A., Watada, A.E., Characteristics of Freshcut Honeydew (Cucumis xmelo L.) Available to Processors in Winter and Summer and its Quality Maintenance by Modified Atmosphere Packaging (2003) Postharvest Biology and Technology, 28 (3), pp. 349-359Church, I.J., Parsons, A.L., Modified Atmosphere Packaging Technology: A review (1995) Journal of the Science of Food and Agriculture, 67 (2), pp. 143-152Downes, F.P., Ito, K., (2001) Compendium of Methods for the Microbiological Examination of Foods, , 4 ed. Washington, D.C.: American Public Health AssociationGianotti, A., Microbial Aspects on Short-Time Osmotic Treatment of Kiwifruit (2001) Journal of Food Engineering, 49 (4), pp. 265-270Guevara, J.C., Effects of Elevated Concentrations of CO2 in Modified Atmosphere Packaging on the Quality of Prickly Pear Cactus Stems (Opuntia spp.) (2003) Postharvest Biology and Technology, 29 (2), pp. 167-176Jeronimo, E.M., Qualidade de Mangas Tommy Atkins Armazenadas sob Atmosfera Modificada (2007) Ciência e Agrotecnologia, 31 (4), pp. 1122-1130Kader, A.A., Zagory, D., Kerbel, E.L., Modified Atmosphere Packaging of Fruits and Vegetables (1989) Critical Reviews in Food Science and Nutrition, 28 (1), pp. 1-30Lima, L.C., Conservação Pós-colheita de Figos Verdes (Ficus carica L.) cv. Roxo de Valinhos Tratados com Hipoclorito de Sódio e Armazenados sob Refrigeração em Atmosfera Modificada Passiva (2005) Ciência e Agrotecnologia, 29 (4), pp. 810-816Pereira, L.M., Vida de Prateleira de Goiabas Minimamente Processadas Acondicionadas em Embalagens sob Atmosfera Modificada (2003) Ciência e Tecnologia de Alimentos, 23 (3), pp. 427-433Pereira, L.M., Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas (2004) Journal of Food Science, 69 (4), pp. 172-177Pesis, E., Modified Atmosphere and Modified Humidity Packaging Alleviates Chilling Injury Symptoms in Mango Fruit (2000) Postharvest Biology and Technology, 19 (1), pp. 93-101Rastogi, N.K., Recent Developments in Osmotic Dehydration: Methods to Enhance Mass Transfer (2002) Trends in Food Science & Technology, 13 (1), pp. 48-59Rodrigues, A.C.C., Impact of Modified Atmosphere Packaging on the Osmodehydrated Papaya Stability (2006) Journal of Food Processing and Preservation, 30 (5), pp. 563-581Souza, J.P., Influência do Armazenamento Refrigerado em Associação com Atmosfera Modificada por Filmes Plásticos na Qualidade de Mangas 'Tommy Atkins' (2002) Revista Brasileira de Fruticultura, 24 (3), pp. 665-668Torres, J.D., Influence of Process Conditions on Mechanical Properties of Osmotically Dehydrated Mango (2006) Journal of Food Engineering, 74 (2), pp. 240-246Watada, A.E., Qi, L., Quality of Fresh-cut Produce (1999) Postharvest Biology and Technology, 15 (3), pp. 201-20