Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation
نویسندگان
چکیده
منابع مشابه
Edible coatings for fresh-cut fruits.
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits have living tissue, they ...
متن کاملSilk Fibroin as Edible Coating for Perishable Food Preservation
The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based prote...
متن کاملPsyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-cut Papaya (Carica papaya)
Abstract—Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiv...
متن کاملFresh-cut fruits preservation: current status and emerging technologies
In the last decades, food scientists have attempted to ensure microbiological stability and quality of fresh-cut fruits and several advances in scientific knowledge have been developed. This paper aims to supply information about some approaches recently proposed in literature to extend the shelf life and to minimize the risk of infection or intoxication associated with the consumption of these...
متن کاملEffects of Natural Mucilage as an Edible Coating on Quality Improvement of Freshly-cut apples
Background and Objectives: Production and consumption of freshly-cut fruits have been increased in recent decades. One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruit...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Ciência Rural
سال: 2014
ISSN: 0103-8478
DOI: 10.1590/s0103-84782014000600027