Recubrimientos comestibles a base de almidón de yuca, ácido salicílico y aceites esenciales para la conservación de mango cortado

• Marlon Castro Universidad Laica Eloy Alfaro de Manabí
• Christian Rivadeneira Universidad Laica Eloy Alfaro de Manabí
• Stalin Santacruz Universidad Laica Eloy Alfaro de Manabí

Palabras clave: quitosano, almidón de yuca, ácido salicílico, aceites esenciales, mango.

Resumen

El mango presenta un corto tiempo de vida luego de la cosecha. El uso de recubrimientos comestibles en la elaboración de mango mínimamente procesado es una alternativa para su comercialización. En este estudio se aplicó películas de quitosano, almidón de yuca–ácido salicílico o almidón de yuca–cinamaldehído–timol a mango Tommy Atkins cortado con posterior almacenamiento a 8°C y 90% de humedad relativa. Se analizó la pérdida de peso, sólidos solubles, acidez titulable, textura instrumental, color y análisis microbiológico del mango. Los resultados mostraron que la mayor y menor acidez titulable se obtuvo para las frutas recubiertas con quitosano y almidón-ácido salicílico, respectivamente. En cuanto a textura instrumental la fruta recubierta con quitosano tuvo una mayor fuerza de penetración que la fruta tratada con almidón y el control. A nivel microbiológico todas las películas inhibieron el desarrollo de hongos y levaduras mientras el control presentó un incremento durante el almacenamiento.

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