Bioactive edible coatings incorporating extract from unfermented and fermented Tamarindus indica residues for the conservation of grapes of the cultivar 'Italia' 1

• Published in: Revista Ceres Vol. 70; no. 6; pp. 1 - 9
• Main Authors: Santos, Tacila Rayane Jericó, Matos, Patrícia Nogueira, Santana, Luciana Cristina Lins de Aquino
• Format: Journal Article
• Language: English
• Published: Vicosa Universidade Federal de Viçosa-UFV, Revista Ceres 01-10-2023
• Subjects: Additives; Antioxidants; Coatings; Cold storage; Cultivars; Enzymes; Food; Food industry; Fungi; Glycerol; Grapes; Oxidation; Preservatives; Residues; Tubes; Vitaceae; Brazil
• DOI: 10.1590/0034-737X202370060007
• EISSN: 2177-3491
• ISSN: 0034-737X

The addition of fennented and unfennented flour extracts to the edible coatings improved the in vitro antioxidant activity of the grapes, especially that detenninedby the ferric reducing antioxidant power method, on the last day of storage, with emphasis on grapes coated with a fonnulation containing fennented residue extract. INTRODUCTION In recent decades, the food industry has been under pressure to adapt to increasing consumer demand for quality products free of preservatives and chemical additives. Muscatel, and the antioxidant activity did not increase after 3 days of cold storage. Fungus Aspergillus niger (IOC 3677) was acquired from the Oswaldo Cruz Institute (Manguinhos, Rio de Janeiro, Brazil) and stored in Eppendorf tubes containing Brain Heart Infusion broth and glycerol in an ultra-freezer at -80 °C. The fungus was cultivated on potato dextrose agar for 7 days at 30 °C before use.