Influencia del recubrimiento de quitosano con aceite esencial de menta sobre la seguridad microbiológica, los compuestos bioactivos y la capacidad antioxidante del mango fresco cortado
DOI:
https://doi.org/10.18633/biotecnia.v27.2442Palabras clave:
Mango mínimamente procesado, tratamiento antimicrobianos, DPPH, calidad fisicoquímica, Mangifera indicaResumen
El mango fresco-cortado tiene gran demanda en países desarrollados; sin embargo, éste se deteriora rápidamente y presenta un medio adecuado para el crecimiento microbiano durante el almacenamiento. Los recubrimientos de quitosano y otros materiales naturales, como los aceites esenciales, han sido utilizados para disminuir estos daños. El objetivo de este estudio fue evaluar el efecto del quitosano (CH), aceite esencial de menta (MEO) y su combinación (CH+MEO) sobre la incidencia microbiológica, el contenido de compuestos bioactivos y la capacidad antioxidante del mango fresco-cortado almacenado durante 15 d a 5 °C. Los análisis microbiológicos (mesófilos, psicrófilos, hongos y levaduras) se evaluaron después de 0, 7 y 15 d de almacenamiento. Los análisis físicos (color y firmeza) y químicos (sólidos solubles totales, acidez titulable, ácido ascórbico, fenoles, β-caroteno y capacidad antioxidante) se realizaron cada 3 d. Los tratamientos aplicados redujeron con éxito el crecimiento microbiano con la misma intensidad, además ninguno causó efectos negativos significativos en color, firmeza, sólidos solubles totales, acidez titulable y ácido ascórbico. No obstante, los contenidos más altos de fenoles totales y β-caroteno se obtuvieron con CH+MEO, mientras que los frutos tratados con CH y CH+MEO tuvieron la mayor capacidad antioxidante. La aplicación de CH+MEO podría usarse para reducir su carga microbiana al mismo tiempo que aumenta los compuestos bioactivos y la capacidad antioxidante del mango fresco-cortado.
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