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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Evaluation of Minimally Processed Apples with Application of Edible Films through Biospeckle
Author(s)
Lucas Sacramoni Peixoto, Juliana Aparecida Fracarolli and Rosa Helena Aguiar
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DOI:10.17265/2161-6264/2016.03.008
Affiliation(s)
Department of Pre-processing Agricultural Products, School of Agricultural Engineering, University of Campinas, Campinas, São Paulo 13083875, Brazil
ABSTRACT
The search for practical
eating has been increasing among consumers. Thus, minimally processed (MP) foods, which are
fresh, previously cut, washed, sanitized and packed products, may be covered
with films so as to keep their quality, reducing the deterioration processes.
This paper aimed to evaluate the
quality of fresh cut apples covered and uncovered with
an edible film, through conventional techniques and through biospeckle which is
an alternative method of quality evaluation. That analysis was
correlated to methods, such as Hunter L*, a* and b* parameters. Total soluble solids (TSS), total titratable acidity
(TTA), respiration rate and pH, as well as the biospeckle optical technique, were measured through
the calculation of the moment of inertia (MI). Apples were sorted into three
sets: samples with sodium
alginate edible film, samples with pectin edible film and control samples with
no film. In optical tests, a diode laser with a wavelength of 632 nm, a digital
camcorder, a computer with image processing and statistical software were used. Results showed that both
edible films (alginate and pectin) presented lower MI values, indicating the
decrease of the biological
activity. The conservation of
the products observed through the reduction of biological activity promoted by
the films keeps the apple quality
for a longer period of time. The biospeckle technique can be related to the
intensity of the biological activity of the vegetable tissue.
KEYWORDS
Malus domestica, biospeckle, quality, image processing, moment of inertia, sodium alginate, pectin.
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