Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus)

Han, Chunran; Zhao, Yanyun; Leonard, Scott W.; Traber, Maret G.

doi:10.1016/j.postharvbio.2004.01.008

Cited by 413 publications

(321 citation statements)

References 18 publications

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“…However, research on edible films and coating as gone far beyond what anybody could have imagined 3 o 4 decades ago (Quirós-Sauceda et al 2014). Today, it is possible to suppress respiration, improve textural quality and retain volatile flavour and aroma compounds (Mauer et al 2000;Yang and Paulson 2000;Han et al 2004). Films and coating can also be loaded with functional and active ingredients, such…”

Section: Introductionmentioning

confidence: 99%

Edible antimicrobial films based on microencapsulated lemongrass oil

Bustos

Matiacevich

2015

J Food Sci Technol

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Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their wellrecognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.

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Section: Introductionmentioning

confidence: 99%

Edible antimicrobial films based on microencapsulated lemongrass oil

Bustos

Matiacevich

2015

J Food Sci Technol

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“…Em morangos, a quitosana tem sido o principal polissacarídeo utilizado como revestimento (HAN et al, 2004;HERNÁNDEZ-MUÑOZ et al, 2006;VARGAS et al, 2006;CAMPANIELLO et al, 2008;HERNÁNDEZ-MUÑOZ et al, 2008;VU et al, 2011). Além desta, fécula de mandioca (HENRIQUE; CEREDA, 1999); mucilagem de cáctus (DEL-VALLE et al, 2005); glúten (TANADA-PALMU; GROSSO, 2005); soro de leite (OLIVEIRA et al, 2008); alginato (FAN et al, 2009); amido e carragena (RIBEIRO et al, 2007) já foram avaliados.…”

Section: Introductionunclassified

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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RESUMO -Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos à base de goma xantana acrescidos de glicerol, cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta. Os frutos foram secos sob ventilação forçada a 4 ºC, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4 ºC, durante 12 dias. Foram realizadas análises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, sólidos solúveis totais, antocianinas e a incidência de deterioração fúngica. Os diferentes revestimentos utilizados foram eficientes na conservação dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influência do ácido oleico ou do óleo essencial de hortelã-pimenta, assim como do cloreto de cálcio, não foi significativa. O revestimento de goma xantana proporcionou redução da perda de massa, manutenção da firmeza, cor, pH, acidez, sólidos solúveis totais, antocianinas e não estimulou o crescimento fúngico. Desta forma, esta goma apresenta potencial para aplicação como revestimento em morangos, visando a maximizar a vida útil deste produto. Termos de indexação: Fragaria x ananassa Duch., Mentha piperita L., ácido oleico, perda de massa, deterioração fúngica. EDIBLE COATING BASED ON XANTHAN GUM, LIPOPHILIC COMPOUNDS AND/OR CALCIUM CHLORIDE IN THE STRAWBERRIES PRESERVATIONABSTRACT -It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4 ºC for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4 ºC for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product.

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“…Essa diversidade de uso se deve à sua caracterização como produto atóxico, biodegradável, biocompatível, produzido a partir de fontes naturais e renováveis, com uso aprovado pela 'United States Food and Drug Administration' (USFDA) (ROBERTS, 1992;GOOSEN, 1996, HAN et al, 2004.…”

Section: Quitosanaunclassified

“…(1991) e Han et al (2004), que estudaram o efeito da quitosana em morango e framboesas, respectivamente.…”

Section: Experimento IV -Avaliação Da Aplicação De Quitosana Na Pós-cunclassified

“…O uso da quitosana reduziu a perda de massa fresca de framboesas, Em outros trabalhos também foi verificado não haver diferenças de firmeza de mirtilos e framboesas tratados ou não com quitosana (GARCIA et al, 1998, HAN et al, 2004NOH, 2005 O decréscimo na acidez é divido à atividade respiratória, a qual continua ocorrendo após a colheita e faz com que vários substratos, dentre eles os ácidos orgânicos, sejam utilizados no ciclo de Krebs como fonte de energia para manutenção dos processos vitais CHITARRA, 2005). O decréscimo não continuou nos frutos tratados na concentração 2,0% após o sexto dia porque a atividade respiratória desses frutos foi menor, de forma a não exigir consumo dos ácidos orgânicos para obtenção de energia.…”

Section: Experimento IV -Avaliação Da Aplicação De Quitosana Na Pós-cunclassified

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Métodos de conservação de framboesa in natura

Tezotto-Uliana¹

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Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus)

Cited by 413 publications

References 18 publications

Edible antimicrobial films based on microencapsulated lemongrass oil

Edible antimicrobial films based on microencapsulated lemongrass oil

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Métodos de conservação de framboesa in natura

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