Flores comestíveis (Viola x witrokiana) conservadas com cobertura filmogênica

Abstract

With the growing concern regarding safety, conservation and reduction of food losses, studies related to the production of edible biofilms are frequent. These are widely researched in fruits and vegetables and becomes an option for preserving also edible flowers in the post harvest, considering that these have been increasingly used and commercialized for food purposes. This study aims to increase the useful life of flowers of Viola x witrokiana, as well as preserving its physical and sanitary chemical haracteristics using edible films from cassava starch and gelatin. The Edible film was elaborated with A mixture of 10% gelatin solutions and 3% Starch Solution Both in distilled water and as plasticising, sorbitol was used in proportions of 5 and 10% for each solution in relation to the weight of gelatin and starch. After the application of the films in the flowers, these were dried at room temperature and then stored in ethylene polyterephthalate packaging and placed on refrigeration Domestic of 7 ± 4 ° C. The flowers with films were evaluated before the application of the film (flower In the wild) and during the period of 0, 4, 8, 12 and 16 days of storage, through microbiological parameters (Fecal and Total Coliforms, Salmonella) and physicochemical (color, total acidity, soluble solids, water activity, vitamin C, mass loss, moisture, total phenolic compounds and antioxidant activity). Edible coating reduced the loss of mass of flowers in 57.33% during the experiment period (16 days). The color parameters (L *, A *, b *, C * and HUE angle) showed significant difference with the application of the film, with some exceptions. The total soluble solids found in the flowers with film at times Zero and 16 days showed a significant difference (P < 0,05) in relation to the flowers in the wild. No significant effects of edible coverage were observed in relation to the control (In the wild) when the total titratable acidity, pH and water activity were analyzed. The antioxidant activity showed significant difference in the aqueous extract of flowers with film on the sixteenth day. The other determinations (vitamin C and phenolic compounds) showed no significant difference. The flowers in all treatments did not present the incidence of the microorganisms tested in the study. In general, the physicochemical and microbiological analyses had good results, not undergoing expressive alterations. Therefore, the edible film based on cassava starch and gelatin can be used in the conservation and increase of shelf life of flowers Viola x witrokiana in sixteen days.