<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-3461</journal-id>
<journal-title><![CDATA[Ingeniería y Desarrollo]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. Desarro.]]></abbrev-journal-title>
<issn>0122-3461</issn>
<publisher>
<publisher-name><![CDATA[Fundación Universidad del Norte]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-34612025000100140</article-id>
<article-id pub-id-type="doi">10.14482/inde.43.01.001.201</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Edible Coating Based on Aloe Vera Mucilage to Preserve Whole Slices of Pineapple Fruit]]></article-title>
<article-title xml:lang="es"><![CDATA[Recubrimiento comestible a base de mucilago de sábila para conservar rodajas enteras de piña]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[DUSSÁN-SARRIA]]></surname>
<given-names><![CDATA[SAÚL]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HLEAP-ZAFATA]]></surname>
<given-names><![CDATA[JOSÉ IGOR]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CAMACHO-TAMAYO]]></surname>
<given-names><![CDATA[JESÚS HERNÁN]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ingeniería Departamento de Ingeniería Civil y Agrícola]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<volume>43</volume>
<numero>1</numero>
<fpage>140</fpage>
<lpage>154</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-34612025000100140&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-34612025000100140&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-34612025000100140&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This work is aimed at studying the changes in the quality attributes of fresh-cut pineapple fruit due to the application of a coating based of aloe vera. 10 kg of fresh fruit were selected and classified, from which cuts were obtained from whole slices that were previously sanitized and immersed in a 1.5% (w/w) of solution of calcium chloride, citric acid at 1.5% (w/w), and ascorbic acid at 1.5% (w/w), then, the edible coating was applied, which was made from Aloe vera gel to 50% (w/w), glycerol to 1.75% (w/w), polysorbate 20 to 0.01% (w/w), canola vegetable oil to 0.7% (w/w), and distilled water to 47.54%. The pineapple fruit in whole slices, with coating based of aloe vera, packed in vacuum, and stored at 5±1°C and 85±3% RH, presented suitable sensory attributes, pH values and firmness, and microbiological values up to day 15 storage.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Este trabajo tuvo como objetivo estudiar los cambios en los atributos de calidad de calidad de la piña mínimamente procesada debidos a la aplicación de un recubrimiento a base de aloe vera. Fueron seleccionados y clasificados 10 kg de fruta fresca, de los cuales se obtuvieron rodajas completas, las cuales fueron previamente higienizadas y sumergidas en solución de cloruro de calcio de 1.5 % (p/p), ácido cítrico de 1.5 % (p/p) y ácido ascórbico de 1.5 % (p/p), y luego se les aplicó el recubrimiento comestible, el cual estuvo compuesto de 50 % (p/p) de gel de aloe vera, 1,75 % (p/p) de glicerol 0,01 % (p/p) de polisorbato, 20, 0,7 % (p/p) de aceite vegetal de canola y 47,54 % de agua destilada. Las rodajas enteras de piña recubiertas con Aloe vera, empacados en vacío y almacenadas a 5±1°C y 85±3 % HR, mostraron valores sensoriales, pH, firmeza y valores microbiológicos adecuados al día I5 de almacenamiento.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Ananas comosus]]></kwd>
<kwd lng="en"><![CDATA[cold storage]]></kwd>
<kwd lng="en"><![CDATA[fresh-cut]]></kwd>
<kwd lng="en"><![CDATA[quality attributes]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento refrigerado]]></kwd>
<kwd lng="es"><![CDATA[Ananas comosus]]></kwd>
<kwd lng="es"><![CDATA[atributos de calidad]]></kwd>
<kwd lng="es"><![CDATA[mínimamente procesado]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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