Identificação, caracterização e valorização de mangas com distúrbio fisiológico por meio de métodos instrumentais
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Data
2022-04-27
Autores
Oldoni, Fernanda Campos Alencar
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Objetivo: O estudo objetivou: i) avaliar o uso de técnicas espectroscópicas não destrutivas para identificação do colapso interno em frutos de manga Palmer; ii) caracterizar o perfil mineral e compostos orgânicos voláteis de modo a identificar se frutos acometidos pelo colapso possuem qualidade sensorial e nutricional para ser destinado a outras finalidades na indústria alimentícia, reduzindo o desperdício alimentar. iii) Avaliar o uso de polpa de manga com colapso interno para elaboração de filmes para uso em revestimentos comestíveis. Metodologia: Frutos de manga cv. Palmer foram selecionados quanto à ausência de danos mecânicos, lesões por insetos, podridões, uniformidade de tamanho e peso, lavados e sanitizados para desinfecção e secos em temperatura ambiente. Posteriormente foram mantidos em câmara fria a 15 °C, e analisados quando maduros por meio das espectroscopias de infravermelho próximo (NIR), médio (MIR) e de ressonância magnética nuclear no domínio do tempo (RMN-DT). O perfil mineral e de voláteis orgânicos foram analisados com espectrometria de emissão óptica de plasma acoplado indutivamente (ICP-OES) e cromatografia gasosa e espectrometria de massa, respectivamente. Os filmes comestíveis de mangas com colapso foram preparados com a homogeneização da polpa e produzidos por casting contínuo. Resultados: Os dados de NIR, MIR e RMN-DT foram analisados com um algoritmo de regressão logística simples, obtendo predições de 83,9% 79,2% e 67,7%, respectivamente. Os resultados obtidos para a classificação de mangas com e sem colapso, com técnicas de mineração de dados foram de até 77,5%. Frutos com colapso interno apresentam menor firmeza (2.91 N), conteúdo de fibra (12%) e maior pH (5,57). Na composição mineral maiores teores de N na casca (9.4 g kg-1) e polpa (9.6 g kg-1), P na polpa (1,9 g kg-1), K (14,6 g kg-1), S (0,9 g kg-1), B (6,3 mg kg-1) e menor teor de Ca na casca (2,1 g kg-1). Isso demonstra a importância do estudo para identificar e compreender a associação dos parâmetros na ocorrência do distúrbio em mangas ‘Palmer’. A análise de componentes principais (PCA) e análise discriminante de mínimos quadrados parciais (PLS-DA) dos dados mostram que a cor, a firmeza e os compostos voláteis são importantes para fornecer informações sobre as alterações fisiológicas causadas pelo colapso interno. Os compostos voláteis ácido metacrílico, éster etílico, etanoato de isopentil, óxido de limoneno, (E)-2-pentenal, tetradecano e γ-elemeno foram identificados como marcadores químicos de colapso interno. Filmes obtidos a partir de polpas de manga com maior teor de colapso interno apresentam menor espessura e permeabilidade ao vapor d'água, e maior alongamento e opacidade, além de apresentarem um tempo de compostagem curto (10 dias). As propriedades físicas dos filmes comestíveis de manga são influenciadas pela composição físico-química da polpa, que originalmente muda com a progressão colapso interno. Conclusão: Foi obtido um bom desempenho da técnica de mineração de dados para a classificação de mangas com e sem colapso, demonstrando uma capacidade de acurácia acima de 60%. A classificação das mangas conforme a presença e ausência de colapso com base no algoritmo de regressão logística simples apresentou boa sensibilidade de predição do colapso por meio das técnicas de NIR e MIR. A composição mineral dos frutos de manga ‘Palmer’ mostra-se como indicativo da existência do colapso interno, com destaque para os macronutrientes nitrogênio, fósforo, potássio, cálcio e enxofre e do micronutriente boro. Identificar a composição mineral permite auxiliar um bom manejo no pomar, reduzindo o colapso interno e garantindo a qualidade pós-colheita em frutos de manga. A detecção de compostos voláteis pode ser utilizada para futuras separações entre mangas com e sem colapso na pós-colheita, porém, mais estudos são necessários para entender como a expressão de compostos voláteis está associada às mangas com a presença desse distúrbio fisiológico. Filmes de polpas de manga com colapso produzidos por casting continuous apresentam boas características como invólucro em alimentos.
Objective: The study aimed to: i) evaluate the use of non-destructive spectroscopic techniques to identify internal collapse in Palmer mango fruits; ii) characterize the mineral profile and volatile organic compounds in order to identify whether fruits affected by collapse have sensory and nutritional quality to be used for other purposes in the food industry, reducing food waste. iii) Evaluate the use of mango pulp with internal breakdown for the elaboration of films for use in edible coatings. Methodology: Mango fruits cv. Palmer were selected for absence of mechanical damage, insect injury, rot, uniformity in size and weight, washed and sanitized for disinfection, and dried at room temperature. Subsequently, they were kept in a cold chamber at 15 °C, and analyzed when ripe by means of near-infrared (NIR), medium (MIR) and time-domain nuclear magnetic resonance (DTNMR) spectroscopy. The mineral and organic volatiles profile were analyzed with inductively coupled plasma optical emission spectrometry (ICP-OES) and gas chromatography and mass spectrometry, respectively. Edible films of collapsed mangoes were prepared with pulp homogenization and produced by continuous casting. Results: The NIR, MIR and NMR-DT data were analyzed with a simple logistic regression algorithm, obtaining predictions of 83.9%, 79.2% and 67.7%, respectively. The results obtained for the classification of mangoes with and without collapse, with data mining techniques were up to 77.5%. Fruits with internal breakdown have lower firmness (2.91 N), fiber content (12%) and higher pH (5.57). In the mineral composition, higher levels of N in the peel (9.4 g kg-1) and pulp (9.6 g kg-1), P in the pulp (1.9 g kg-1), K (14.6 g kg-1), S (0.9 g kg-1), B (6.3 mg kg-1) and lower Ca content in the peel (2.1 g kg-1). This demonstrates the importance of the study to identify and understand the association of parameters in the occurrence of the disorder in 'Palmer' mangoes. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness and volatile compounds are important in providing information about the physiological changes caused by internal breakdown. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane and γ-elemene were identified as chemical markers of internal collapse. Films obtained from mango pulps with higher internal collapse content have less thickness and permeability to water vapor, and greater elongation and opacity, in addition to having a short composting time (10 days). The physical properties of edible mango films are influenced by the physicochemical composition of the pulp, which originally changes with the progression of internal collapse. Conclusion: A good performance of the data mining technique was obtained for the classification of mangos with and without collapse, demonstrating an accuracy capacity above 60%. The classification of sleeves according to the presence and absence of collapse based on the simple logistic regression algorithm showed good sensitivity for predicting collapse using the NIR and MIR techniques. The mineral composition of 'Palmer' mango fruits is indicative of the existence of internal breakdown, with emphasis on the macronutrients nitrogen, phosphorus, potassium, calcium and sulfur and the micronutrient boron. Identifying the mineral composition allows for a good management in the orchard, reducing internal collapse and ensuring post-harvest quality in mango fruits. The detection of volatile compounds can be used for future separations between mangoes with and without post-harvest collapse, however, more studies are needed to understand how the expression of volatile compounds is associated with mangoes with the presence of this physiological disorder. Collapsed mango pulp films produced by continuous casting have good characteristics as a food wrapper.
Objective: The study aimed to: i) evaluate the use of non-destructive spectroscopic techniques to identify internal collapse in Palmer mango fruits; ii) characterize the mineral profile and volatile organic compounds in order to identify whether fruits affected by collapse have sensory and nutritional quality to be used for other purposes in the food industry, reducing food waste. iii) Evaluate the use of mango pulp with internal breakdown for the elaboration of films for use in edible coatings. Methodology: Mango fruits cv. Palmer were selected for absence of mechanical damage, insect injury, rot, uniformity in size and weight, washed and sanitized for disinfection, and dried at room temperature. Subsequently, they were kept in a cold chamber at 15 °C, and analyzed when ripe by means of near-infrared (NIR), medium (MIR) and time-domain nuclear magnetic resonance (DTNMR) spectroscopy. The mineral and organic volatiles profile were analyzed with inductively coupled plasma optical emission spectrometry (ICP-OES) and gas chromatography and mass spectrometry, respectively. Edible films of collapsed mangoes were prepared with pulp homogenization and produced by continuous casting. Results: The NIR, MIR and NMR-DT data were analyzed with a simple logistic regression algorithm, obtaining predictions of 83.9%, 79.2% and 67.7%, respectively. The results obtained for the classification of mangoes with and without collapse, with data mining techniques were up to 77.5%. Fruits with internal breakdown have lower firmness (2.91 N), fiber content (12%) and higher pH (5.57). In the mineral composition, higher levels of N in the peel (9.4 g kg-1) and pulp (9.6 g kg-1), P in the pulp (1.9 g kg-1), K (14.6 g kg-1), S (0.9 g kg-1), B (6.3 mg kg-1) and lower Ca content in the peel (2.1 g kg-1). This demonstrates the importance of the study to identify and understand the association of parameters in the occurrence of the disorder in 'Palmer' mangoes. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness and volatile compounds are important in providing information about the physiological changes caused by internal breakdown. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane and γ-elemene were identified as chemical markers of internal collapse. Films obtained from mango pulps with higher internal collapse content have less thickness and permeability to water vapor, and greater elongation and opacity, in addition to having a short composting time (10 days). The physical properties of edible mango films are influenced by the physicochemical composition of the pulp, which originally changes with the progression of internal collapse. Conclusion: A good performance of the data mining technique was obtained for the classification of mangos with and without collapse, demonstrating an accuracy capacity above 60%. The classification of sleeves according to the presence and absence of collapse based on the simple logistic regression algorithm showed good sensitivity for predicting collapse using the NIR and MIR techniques. The mineral composition of 'Palmer' mango fruits is indicative of the existence of internal breakdown, with emphasis on the macronutrients nitrogen, phosphorus, potassium, calcium and sulfur and the micronutrient boron. Identifying the mineral composition allows for a good management in the orchard, reducing internal collapse and ensuring post-harvest quality in mango fruits. The detection of volatile compounds can be used for future separations between mangoes with and without post-harvest collapse, however, more studies are needed to understand how the expression of volatile compounds is associated with mangoes with the presence of this physiological disorder. Collapsed mango pulp films produced by continuous casting have good characteristics as a food wrapper.
Descrição
Palavras-chave
Mangifera indica L., colapso interno, análises espectroscópicas, qualidade de frutos, voláteis de aroma, filmes comestíveis, Mangifera indica L., internal breakdown, spectroscopic analyses, fruit quality, aroma volatiles, edible films