Publications by authors named "Ingrid Luana Nicacio de Oliveira"
Development of Edible Coatings Based on Pineapple Peel ( L.) and Yam Starch () for Application in Acerola ( DC).
Maria Brígida Fonseca Galvão Thayza Christina Montenegro Stamford Flávia Alexsandra Belarmino Rolim de Melo Gerlane Souza de Lima Carlos Eduardo Vasconcelos de Oliveira Ingrid Luana Nicácio de Oliveira Maria Elieidy Gomes de Oliveira
Foods
September 2024
Article Synopsis
- - Acerola fruits have high nutritional value but degrade quickly, which complicates their commercialization; using edible coatings can help protect and maintain their quality during storage.
- - A new edible coating made from pearl pineapple peel flour and yam starch has been developed, showing effective moisture retention and minimal weight loss, particularly when refrigerated.
- - The study found that the coated acerolas (T3 treatment) maintained better color and soluble solid levels compared to uncoated and glycerol-coated fruits, indicating that this coating technology can enhance the post-harvest quality of acerola.