2021
DOI: 10.3390/antiox10091395
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Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit

Abstract: In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% m/v) functionalized with green extracts from hop (Humulus lupulus, L.) cones (HE; 0.5 and 1%, v/v) was used as a coating material in order to assess the best performing strategy, leading to the most stable product. At the concentrations used to formulate the edible coatings, … Show more

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Cited by 12 publications
(9 citation statements)
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“…The shrinkage of fruits due to excessive water loss most often results to loss in economic value of fruits. In addition, excessive loss of water measured as weight loss in this study could affect the juiciness of fruits 30 .…”
Section: Discussionmentioning
confidence: 84%
“…The shrinkage of fruits due to excessive water loss most often results to loss in economic value of fruits. In addition, excessive loss of water measured as weight loss in this study could affect the juiciness of fruits 30 .…”
Section: Discussionmentioning
confidence: 84%
“…The reason for the decreasing TA content was that acids are the main substrates of respiratory metabolism (Xing et al., 2021 ; Yang et al., 2021 ). Alginate coating could delay the changes in acidity by reducing the respiration rate (Carbone et al., 2021 ; Zhang et al., 2017 ). As shown in Figure 3 , T1 (1% sodium alginate/1% glycerin) had no beneficial effect on TA compared to the control samples, which might also be attributed to alginate coating being broken by fungi.…”
Section: Discussionmentioning
confidence: 99%
“…Indeed, the higher total soluble solid values found for CRc on the 7th day of storage could explain the sharp reduction in O 2 % and the increase in CO 2 %, as shown in Figure 2. The fact that no significant differences in total soluble solids were observed in the minimally processed radishes treated with functionalized alginate-based coating (CRd) until the last day of storage, suggests a synergistic effect of the coating and LP E in reducing the carbohydrate degradation rate, thus delaying vegetable ripening [56].…”
Section: Effect Of Functionalized Edible Coating On Minimally Process...mentioning
confidence: 99%