Abstract
The Castile blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties. The intake of this fruit potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, the Castile blackberry is one of the most perishable fruits due to its high respiration rate and the lack of protectant peel, making this fruit susceptible to microbial attack and rapid deterioration. The objective of this research was to estimate the shelf life of Castile blackberry (R. glaucus Benth) with bacterial cellulose coating from Komagataeibacter xylinus, in order to improve the physicochemical and nutritional characteristics. Blackberries with bacterial cellulose coating at 4°C have extended its shelf life to 9 days and preserved the initial characteristics of texture, color, smell, and taste.
Highlights
Castile blackberry is a fruit that is appreciated for all kind of consumers, and it is appreciated by agro-industry and specially by the fresh producer market (Garzón, Riedl, & Schwartz, 2009)
Bad condition in pre- and postharvest processes, such as handling, transportation, and packaging, affects the morphological characteristics of the blackberry, decreasing the content of bioactive compounds due to the increment in soften and physical deterioration of the fruit (Bernal-Roa, Melo, & Díaz-Moreno, 2011). These factors increase the susceptibility of blackberry to microbial attack and rapid deterioration, which represent a problem in agricultural business
The determination of reducing sugars was performed based on the dinitrosalicylic acid (DNS) method
Summary
Castile blackberry is a fruit that is appreciated for all kind of consumers, and it is appreciated by agro-industry and specially by the fresh producer market (Garzón, Riedl, & Schwartz, 2009). The demand for good quality fruits and the importance of fruit intake in the prevention of chronic diseases are the base for several studies related to improvement of procedures related to the handling and industrialization of fruits in their natural form (Pem & Jeewon, 2015). These procedures are the lead to maintain the physical, nutritional, and sensorial qualities of fruits, minimizing postharvest losses and foodborne diseases (James & Zikankuba, 2017). The continuous use of synthetic chemical preservatives in food industries generates risks for human health; it is necessary to look for a new alternative, in order to keep food safety and comply with local and international safety requirements (Li et al, 2014)
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