Efecto de coberturas de alginato de sodio enriquecidas con aloe vera en la calidad de zanahoria mínimamente procesada

Abstract

It was evaluated the effect of sodium alginate coatings and aqueous extract of Aloe vera on minimally processed carrot quality. The carrots were desinfected and cut in cubes and slices, depending on the treatments, scalded and dried. The coatings were applied by immersion of samples in the film-forming solution of sodium alginate at 2% (w/v) with 5% (v/v) aqueous extract of A. vera and Tween 80 or glycerol. Some parameters of quality were evaluated during the storage at 1 to 4 ºC during 9 days: titrable acidity, vitamin C, pH and visual decay. The application of coatings retarded the degradation of the ascorbic acid in cut carrots, without significant differences (p ≤ 0,05) among the coatings.