Katherin Castro Ríos, professor at the School of Nutrition and Dietetics, shared the progress of her research on the use of natural coatings based on Aloe vera to prolong the shelf life of Tommy Atkins mangoes. The presentation took place at the “Simpósio Latino Americano em Segurança dos Alimentos” (IAFP Latino 2024), held in Santos, Brazil, November 11-14, 2024.
This event, organized by the Brazilian Association for Food Protection (BRAFP) as part of the satellite activities of the International Association for Food Protection (IAFP), brought together leading scientists, students and professionals from all over Latin America to address challenges in food quality and safety.
Professor Castro Ríos highlighted how Aloe vera coatings contribute to preserving mango quality during storage, improving quality parameters such as total soluble solids (TSS) and fruit firmness. The results of their research suggest that this technique could become an innovative solution to improve the shelf life of fresh fruits, favoring their sustainability.
The research was carried out in the Food Preparation and Sensory Analysis Laboratory of the School of Nutrition and Dietetics of the UIS, as part of the work of the Food Science and Technology Research Group (CICTA).
