Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry.

The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 °C was evaluated. The physical, chemical, physical, microbiological, and sensorial quality was evaluated, comparing with a fresh control fruit. The EC had a positive effect on the physicochemical and sensorial properties (mainly in texture, flavor, and aromas), due to the reduction of physiological processes, whereas the color changes are mainly due to anthocyanin losses. After 10 days of storage, weight losses were 39.6% lower and firmness was 81.4% higher; while chitosan reduced the mold and yeast count. The EC increased the useful life of the Andean blackberries by 100%.

Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study.

The aim of this work was to determine the effect of temperature on the formation of acrylamide in cocoa beans during drying treatment by an experimental and computational study, in order to assess the presence of this neoformed compound from postharvest stage. The computational study was conducted on the reaction between fructose, glyoxal from glucose, and on asparagine at the M06-2X/6-31+G(d,p) level, under cocoa bean drying conditions at 323.15 to 343.15 K. The proposed reaction for acrylamide formation consisted of seven steps, which required to progress a via cyclic transition state of the four members. In addition, step III (decarboxylation) was considered to be the rate-determining step. Glucose followed an E1-like elimination and fructose exhibited an E1cb-like elimination. Computational model showed that the reaction of acrylamide formation was favored by fructose rather than glucose. The content of reducing sugars, asparagine and acrylamide in fermented and dried cocoa from two subregions of Antioquia-Colombia, as well as roasted cocoa, were evaluated by UHPLC-C-CAD and UHPLC-QqQ. The concentrations of monosaccharides measured at the end of the fermentation and drying process of cocoa nibs showed greater decreases in the levels of fructose as compared to glucose, supporting the main model hypothesis. Acrylamide formation only occurred in Bajo Cauca due to the presence of both precursors and fast drying time (72 h). Finally, it was possible to find the conditions to which acrylamide can be formed from the drying process and not only from roasting, information that can be used for future control strategies.