Abstract The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse.

Objetivou-se avaliar a eficiência de recobrimentos à base de carboximetilcelulose (CMC) e dextrina em manga 'Tommy Atkins' armazenada durante zero, dez e 20 dias sob refrigeração (12,4±3,1°C e 72±12% UR) e, posteriormente, submetida às condições de ambiente (20,3±3,0°C e 40±7% UR) por três, seis, oito e nove dias. Os recobrimentos CMC 1,0% + dextrina 0,2%, CMC 0,8% + dextrina 0,5% e CMC 0,5%+dextrina 1,0% foram comparados ao controle. O delineamento experimental foi inteiramente casualizado, em fatorial 4x7 (recobrimento x tempo de armazenamento), com quatro repetições compostas por três frutos. A aplicação de CMC 1,0% + dextrina 0,2% ou CMC 0,8% + dextrina 0,5% retardou o acúmulo de sólidos solúveis, a redução da acidez titulável e a evolução da cor da casca, com incremento no brilho superficial dos frutos, o que garantiu melhor aparência. Os efeitos indicam atraso da maturação, sendo mais evidentes no tratamento CMC 0,8% + dextrina 0,5%.

It was aimed to evaluate the efficiency of coatings based on carboximethyl cellulose (CMC) and dextrin applied in 'Tommy Atkins' mango fruit stored for zero, ten and 20 days under refrigeration (12.4±3.1°C and 72±12% RH) and, after this period, submitted to ambient conditions (20.3±3.0°C and 40±7% RH) for three, six, eight and nine days. The CMC 1.0% + dextrin 0.2%, CMC 0.8% + dextrin 0.5% and CMC 0.5% + dextrin 1.0% coatings were compared to the control. The experimental design was completely randomized in factorial 4x7 (coating x storage time), with four replicates constituted by three fruits. The application of CMC 1.0% + dextrin 0.2% or CMC 0.8% + dextrin 0.5% delayed the soluble solids accumulation, the titratable acidity reduction and the skin color evolution, increasing fruit brightness that ensured a better appearance. The responses indicate a delay on maturation that was more evident on CMC 0.8% + dextrin 0.5% treatment.

Este trabalho avaliou a qualidade de manga 'Tommy Atkins', colhida em estádio de maturação 2, após a aplicação de revestimentos com diferentes concentrações de dextrina associadas ou não a fonte lipídica. Foram realizados dois experimentos. No primeiro, os tratamentos consistiram em: aplicação de revestimento (controle; 1,5% de dextrina; 1,5% de dextrina + 0,4% de óleo-de-girassol; 3,0% de dextrina e 3,0% de dextrina + 0,4% de óleo-de-girassol) e armazenamento durante 0; 10 e 20 dias sob refrigeração (11,7±3,1ºC e 79±8% UR), seguido de 3; 6 e 8 dias em temperatura ambiente (21,3±2,6ºC e 48±8% UR). No segundo experimento, foram estudados os revestimentos: controle e soluções aquosas de 2; 3 e 4% de dextrina, contendo óleo-de-girassol a 0,4%. Após a aplicação, as frutas foram armazenadas sob refrigeração (11,7±3,1ºC e 87±6% UR) para avaliação aos 0; 10 e 20 dias, ao final dos quais foram transferidas para temperatura ambiente (23,1±2,1ºC e 56±7% UR) por mais 3; 6; 8 e 10 dias. O delineamento experimental utilizado nos dois estudos foi o inteiramente casualizado, em fatorial, com quatro repetições. O uso dos revestimentos reduziu a perda de massa das frutas, sendo que a concentração de 2% contendo óleo-de-girassol atrasou a maturação, observando-se limitação da perda de firmeza e da degradação de ácidos orgânicos, atraso no aumento do conteúdo de substâncias pécticas e preservação da aparência, formando película uniforme a olho nu.

This study evaluated the quality of 'Tommy Atkins' mango fruit harvested at maturity stage 2 after coating application with different dextrin concentrations associated or not to a lipid substance. Two experiments were carried out: in the first one, the treatments consisted of coating application (control; dextrin 1.5%; dextrin 1.5% + sunflower oil 0.4%; dextrin 3.0%, and dextrin 3.0% + sunflower oil 0.4%) and storage for 0, 10 and 20 days under refrigeration (11.7±3.1ºC and 79±8% RH), followed by 3, 6 and 8 days at room temperature (21.3±2.6ºC and 48±8% RH). In the second experiment, control and coatings with aqueous solutions of dextrin 2, 3 and 4%, containing sunflower oil 0.4%, were studied. After the application, the fruits were stored under refrigeration (11.7±3.1ºC and 87±6% RH) for evaluation for 0, 10 and 20 days, when they were transferred to room temperature (23.1±2.1ºC and 56±7% RH) for 3, 6, 8 and 10 days. A completely random design was used in a factorial scheme, with four replicates. The use of coatings reduced fruit weight loss but only dextrin 2% with sunflower oil delayed the maturation, showing limitation on firmness loss and organic acids breakdown, delay on the increase of pectic substances content and preservation of fruit appearance, with a uniform visible film.