Cobertura comestível com óleo essencial de canela (Cinnamomum cassia) em tomates cereja (Solanum lycopersicum var. cerasiforme)

Abstract

The objective of this study was to evaluate the use of edible coating of gelatin and potato starch incorporated with essential oil of cinnamon cherry tomatoes. Furthermore examine its effect on the microbiological and physico-chemical characteristics. The evaluated microbiological analyzes were the total count of aerobic mesophilic. the following physico-chemical parameters, weight loss, solids and soluble color were evaluated. The treatments were control without addition of coverage edible coating 10, 20 and 30% of essential oil of cinnamon a period of 14 days. In total count for mesophilic aerobic concentration 30% OEC stood out with lower counts 4.11 log CFU / g -1, but further studies should be conducted with higher concentrations of essential oil of cinnamon. Results soluble solids obtained lower medium at the concentrations 20% and 30% with 5.75 and 5.54 ° Brix, respectively. In color it was observed that the results of a * and b * coated decreased compared to control, with 16.82% and 15.23%, respectively, but had no difference in L * showing that the use of coatings contributed in maintaining natural coloring of fruits. The treatments did not affect the values found in ash, protein, crude fiber and lipids, between. Therefore, edible coatings with the addition of essential oil 10, 20 and 30% concentration did not alter the chemical composition of cherry tomatoes, however their increased shelf life of seven days.