Desarrollo y caracterización de recubrimientos comestibles de pectina con el agente de biocontrol atrapado Meyerozyma guilliermondii LMA-Cp01 para el manejo de Colletotrichum gloeosporioides de papaya
DOI:
https://doi.org/10.18633/biotecnia.v27.2496Palabras clave:
Recubrimientos comestibles, control biológico, reología, cinética de gelificaciónResumen
Este trabajo tuvo como objetivo formular geles de pectina de bajo metoxilo al 1% (p/v), glicerol al 0.5% (p/v) y cloruro de calcio 0.5 mM para producir películas solas y combinadas con M. guilliermondii como recubrimiento comestible antifúngico. Los geles se caracterizaron reológicamente por barrido de frecuencia y cinética de gelificación. Se evaluó el efecto de la adición de levaduras en el espesor de las películas, cambio de color ΔE*, morfología, propiedades mecánicas y actividad antifúngica contra Colletotrichum gloeosporioides aislado de papaya. Las dispersiones formadoras de película mostraron un comportamiento viscoelástico y una estructura molecular estrecha de geles verdaderos. Estos geles débiles presentaron estabilidad estructural y su textura permitiría aplicaciones de inmersión o atomización. Las películas solas y adicionadas con M. guilliermondii mostraron espesor de 0.034 y 0.02 mm, respectivamente. ESEM mostró cambios en la morfología de las películas con levadura, lo que demuestra la encapsulación del agente de biocontrol. La adición de levaduras a las películas mejoró todos los parámetros mecánicos y logró una inhibición completa de C. gloeosporioides. Esta investigación proporciona nuevos sistemas basados en pectina viables para la elaboración de recubrimientos comestibles antifúngicos con M. guilliermondii que podrían proteger a las frutas contra enfermedades poscosecha.
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