Conservação Pós-Colheita De Tomate-Cereja Orgânico Com Revestimento Comestível E Adicionado De Óleo Essencial De Manjericão

AQUINO, A. A.; Moreira, Edinilda de Souza; Costa, Mérida Layara Xavier; PEREIRA, Lindomar Santana Aranha; PEREIRA, M. A.; Brandão, Milton Ricardo Silveira

doi:10.18366/9786525002309.129-153

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…cerasiforme). The addition of basil EO proved to be efficient to inhibit the growth of mesophilic aerobic microorganisms and filamentous fungi, also improving the physical characteristics of the fruits (Aquino et al 2021b).…”

Section: Coatings Containing Essential Oilsmentioning

confidence: 99%

“…The coating obtained by starch added of citronella EO to preserve post-harvest papaya revealed that citronella EO, despite preventing the growth of filamentous fungi and yeasts, did not act as a good antimicrobial agent. Moreover, the mass loss was considerable (Aquino et al 2021a). It is worth mentioning that citronella EO is not indicated to human consumption (Table 1).…”

Section: Coatings Containing Essential Oilsmentioning

confidence: 99%

See 1 more Smart Citation

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Cesca,

Fonseca,

Paz

et al. 2024

Bragantia

View full text Add to dashboard Cite

Natural additives, particularly essential oils, have gained widespread recognition for their role in enhancing the attributes of natural edible polymers. Comprising a wealth of hydrophobic and volatile compounds, essential oils exhibit notable antioxidant and antimicrobial properties owing to their rich composition of terpenes and aromatic constituents. This review underscores the multifaceted biological properties of essential oils, encompassing their incorporation into films, edible coatings, and nanoencapsulated materials. The effect of utilizing several essential oils as natural additives in combination with different raw materials and plasticizers was compared to the evaluation of their impact on the material properties of films and edible coatings, offering an in-depth analysis of the specific essential oil variants featured in the recent literature. Among the essential oils reviewed, those derived from clove, cinnamon, and oregano emerge as the predominant choices, representing some of the most promising natural additives for biodegradable packaging. Nanoencapsulation techniques have also expanded the role of essential oils in sustainable food packaging by increasing their stability.

show abstract

Section: Coatings Containing Essential Oilsmentioning

confidence: 99%

Section: Coatings Containing Essential Oilsmentioning

confidence: 99%

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Cesca,

Fonseca,

Paz

et al. 2024

Bragantia

View full text Add to dashboard Cite

show abstract

“…Its application as an additive in edible hydrophilic films and coatings for food preservation is one of the current trends. Incorporating BEO in the starch-based coating makes it more efficient in delaying food ageing and reducing its microbial load [10]. There is no evidence from studies on the deposition of CS coating associated with BEO on quail eggs.…”

Section: Introductionmentioning

confidence: 99%

Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil

de Araújo,

Oliveira,

McManus

et al. 2023

Processes

View full text Add to dashboard Cite

The objective of the study is to evaluate a new proposal for a coating based on corn starch (CS) enriched with basil essential oil (BEO) to overcome the rapid deterioration of quail eggs under nonrefrigerated conditions. One hundred and seventy-one quail eggs were divided into treatments of uncoated eggs (control), eggs coated with CS, and eggs coated with CS/BEO, and analyzed over four weeks at room temperature. The CS/BEO coating reduced the growth of total aerobic mesophilic bacteria, Enterobacteriaceae, molds, and yeasts on the surface of eggshells to <2 log10 CFU/mL compared to the control treatment at week four storage. The average Haugh unit (HU) of the four weeks of storage of the CS/BEO treatment was notably higher compared to the control. There was no significant difference between the sensory parameter scores of coated eggs and control treatment. Based on the findings, the CS/BEO coating can be used to mitigate the contamination of quail eggs and preserve their internal quality when stored in an environment without temperature and humidity control.

show abstract

Conservação Pós-Colheita De Tomate-Cereja Orgânico Com Revestimento Comestível E Adicionado De Óleo Essencial De Manjericão

Cited by 2 publications

References 0 publications

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil

Contact Info

Product

Resources

About