Effect of Edible Coatings Based on Oxidized Cassava Starch and Vacuum Packaging on Physicochemical Properties of Minimally Processed Yam

Ascencio-Galvan Martha,Salcedo-Mendoza Jairo,Andrade-Pizarro Ricardo

doi:10.19026/ajfst.14.5872

Abstract

This research studied the effect of edible coatings based on oxidized cassava starch and two conditions of packaging (vacuum and non-vacuum) on physicochemical properties of minimally processed yam. A factorial arrangement of 24 was applied to the following factors: oxidized starch of yucca (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), determining the physicochemical properties of minimally processed yam for 42 days. High concentrations of acid and wax decreased the pH and the acidity of yam by 10.2 and 5.25%, respectively. A vacuum packaging and high levels of wax increased the acidity by 10.8% and a non-vacuum packaging with the same level of wax deceased it by 5.76%. The moisture content increased by 3.24% and the total solids decreased by 2.48% in a vacuum packaging in low concentrations of wax, due to the weak barrier caused by wax at low concentrations. Weight loss increased with the time of storage, as a cut produces cells breakage which in turn, results in a greater moisture loss. Finally, 0.5% of acid and 0.1% of wax in the coating maintain the physicochemical properties of yam.

Highlights

Yam is a tuber originally from Asia, belonging to the breed Dioscorea ceae, it is cultivated in Africa, Asia y America and it is consumed as a food with energetic and nutritional contents by the people in much of the world (González Vega, 2012; Reina Aranza, 2012)
Studies indicate that products such as mango, sweet potato yam, amongst others, when processed minimally (Dussan-Sarria et al, 2014; Ojeda et al, 2014; Andrade et al, 2012b), turn out to be highly perishable, since they lose the protection provided by pericarp, changing their physicochemical properties due to the metabolic disorders caused by the cut (Tovar et al, 2001)
The purpose of this research was to investigate the effect of edible coatings based on oxidized cassava starch and vacuum packaging on physicochemical properties of minimally processed yam

Summary

Introduction

Yam is a tuber originally from Asia, belonging to the breed Dioscorea ceae, it is cultivated in Africa, Asia y America and it is consumed as a food with energetic and nutritional contents by the people in much of the world (González Vega, 2012; Reina Aranza, 2012). The general trend is to consume foods that could be made and such as the minimally processed products (Qi et al, 2011). The application of these processes reduces the durability of the product, as they trigger physiological and biochemical changes due to the alteration caused in the tissues by shelling and cutting (Chiumarelli et al, 2011). Studies indicate that products such as mango, sweet potato yam, amongst others, when processed minimally (Dussan-Sarria et al, 2014; Ojeda et al, 2014; Andrade et al, 2012b), turn out to be highly perishable, since they lose the protection provided by pericarp, changing their physicochemical properties due to the metabolic disorders caused by the cut (Tovar et al, 2001)

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Results