FORATO, L. A.

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PROCEEDING28-30' Octubre2009.utcola,queda devos y dertancia si:!I uso deimático yo para Ia·ejemplo,a forzado,s, etc. Lonalrnentetravés derelativas.sables esro de losmas elite,.s para unvegetaless, cerdos,roduclr unirnenticioslportancianca estánramientasis generarItados queos en estaanético deNAVII Simposio de Recursos Genéticos para América latina;BIOPOLYMERS FOR EDIBLE FOOD COATINGSLucimara .A. FORATOEmbrapa Instrumentação Agropecuária São Carlos, SP, BRAZILlucimara@cnpdia,embrapa.brlhe use of edible or non edible coatings in order to improve vegetable and fruit shelf life it is not a new process and hasooen reported since the thirteen century in China, where mineral oils were used to preserve citrus fruitsand other perecibleproducts which were transported for long distances. However the name «edible coattnqs» as we know now is more recentund have emerged since the 1970 decade, with the expansion in the offer of the minimally processed food.The technology of applying biobased edible polymers on in natura or freshly cut surfaces is quite dependent on thecoatinq material and it has as the main aiming offer an alternative method of controlling and extending the quality andshelt life during storage.Our group has been working in processinq and characterization of flexible and non-toxic films and their compatibility toorganic surfaces. The main activity of such coatings is to act as barrier medium reducing the respiratory activity whilepreserving forlonger the physiological characteristics. Antimicrobial activity is also desirable and possible to be attainedfor some formulations. Polysaccharides from animal and vegetal origin, hydrophobic maze proteins and gums, and itscombinations, are the materiais under investigation.A whole sequence of extracting zein from corn gluten meai was developed and will be presented. Relevant results arenttained, for example, by using zein formulation prepared with plasticizer in preserving pears. Coated samples maintainorganoleptic quality and extended self-life over to 12 days in non-controlled storage condi.tions (room temperature, naturalIIght and RH at 76%). Good results are also observed on apples in nature. A complete characterization of zein coating onrnacadamia nuts and avoiding fat oxidation (rancidity) will presented and discussed by means of high resolutior. NMR.Gums showed to beappropriate for preserving guava by reducing water loss and NMR imaging. Chitosan and its derivatives(water-soluble salts) are indicated as antifungal agent on apples, and on lightly processed products. It is worth mentioningthat there is no a «universal» coating. Each product there is a characteristic physiological behavior specific response tocoatínq distinctly.BIBLlOGRAPHIC REFERENCEFORATO, L.A.; DORIGUETTO, A.C.; FISCHER, H.; MASCARENHAS, Y.P.; CRAIEVICH, A.; COLNAGO, L.A. 2004.Contormation of the Z19 prolamin by FTIR, NMR and SAXS. Journal of Agricultura:! and Food Chemistry, EstadosUnidos, v. 52, p. 2382-2385.ASSIS, O.B.G.; FORATO, L.A.; BRITTO, D. 2008. Revestimentos Comestíveis Protetores em Frutos MinimamenteProcessados. Higiene Alimentar 22: 99-106.ORITTO, D.; FORATO, L.A.; ASSIS, O.B.G. 2008. Determination of the average degree of quaternization of N,N,N-trimethylchitosan by solid state 13CNMR. Carbohydrate Polymers. 74: 86-91.,.ORATO, L.A. YUSCHMANOV. V.E., COLNAGO. 2004. Interaction of Two Prolamins with P3C Oleic Acid by 13CNMR.Biochemistry: 43: 7121-7216,ASSIS, O.B.G. 2008. The effect of chitosan as a fungistatic agent on cut apples. Revista Iberoamericana de TecnologiaPostcosecha, 9(2): 148-152.tlRITTO, D.; ASSIS, O.B.G. 2007. Synthesis and mechanical properties of quaternary salts of chitosan-based films for foodapplication. International Journal of Biological Macromolecules 41: 198-203.83

Biopolymers for edible food coatings.

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