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首页> 外文期刊>Ciência e Agrotecnologia >Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
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Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries

机译：木薯淀粉食用胶与蜂胶结合在草莓中的生物活性化合物上

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摘要

Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 ?°C ?± 0.5 ?oC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.
机译：草莓因其吸引人的品质特性而享誉全球，并因其酚类化合物含量高而脱颖而出，而酚类化合物含量高对营养具有重要的生物学特性。这项研究的目的是评估结合蜂胶组合的木薯淀粉涂层对植物化学成分的影响以及草莓抗氧化活性的维持和增加。处理方法为3％木薯淀粉（CS），3％木薯淀粉+ 33％乙醇蜂胶提取物（CS + P33％），3％木薯淀粉+ 66％乙醇蜂胶提取物（CS + P66％）和对照（C）。将果实在4°C±0.5°C和90％RH的温度下保存16天，通过4次处理和5次评估，构成了完全随机的设计。维生素C，酚类化合物，花色苷和抗氧化活性水平通过两种方法进行评估。在储存8天和12天时，含有66％蜂胶的涂层比其他处理的水果具有更高的维生素C含量。对于抗氧化活性，在所有时间评估中，用CS处理的水果均保持较高的FRS百分比（清除自由基）。在具有CS和CS的水果中，通过ABTS方法观察到最高的抗氧化能力（2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸））时，对照水果的花色苷含量更高。 + P66％的治疗。在所有评估的水果中，储存期间酚含量都有增加的趋势。然而，所用的蜂胶浓度不足以增加或维持草莓的抗氧化能力和酚含量。

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