Caracterización de los recubrimientos comestibles de biopolímeros y aceites esenciales para la conservación de fresa (Fragaria) y papaya (Carica papaya).

Abstract

The objective of this research was to determine different types and techniques of edible coatings based on biopolymers most used for the fruit industry. The physicochemical and microbiological effects that coatings have on the shelf-life of strawberry (Fragaria) and papaya (Carica papaya) were identified, in addition to its cost benefit. Through a descriptive investigation in different repositories and platforms, the information was synthesized to obtain an average of the physicochemical values in strawberries: weight loss (32.05% - 24.139%), total soluble solids (10.1 - 8.74 ° Brix), pH (3.56 - 3.55) and titratable acidity (0.84% - 0.79%) and in papaya there is evidence of a weight loss (14.84% - 9.49%), total soluble solids (10.05% and 7.33%), pH (6.27 and 5.79) and titratable acidity (0.15% - 0.19%). Likewise, a lower bacterial load was determined with a shelf-life average of 8.58 days in strawberry and 16.42 days in papaya. In the sensory analysis of strawberry and papaya, the flavor attribute was studied by applying edible coatings, obtaining a favorable change in flavor. And finally, in the cost benefit, the gelatin-based strawberry has a higher profitability of 18% and the papaya with a cassava starch-based coating has a higher cost benefit with a profitability of 48%. Therefore, it is recommended to investigate new formulations of edible coatings to avoid postharvest losses and that can be applied in the fruit industry.