e-journal

Edible coatings enriched with essential oils for extending the shelf-life of ‘Bravo de Esmolfe’ fresh-cut apples

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Summary Edible:
coatings based on sodium alginate (AL) and pectin (PE) at 1% and 2%(w/v) enriched with eugenol (Eug) and citral (Cit) at minimum inhibitory concentrations (MIC) (0.10% and 0.15%) and double MIC were used to preserve the quality of fresh-cut apples ‘Bravo de Esmolfe’. Samples were taken, through 14 day at 4 °C, for analysis of colour CIE(L*h
C*), firmness,
Brix, weight loss, antioxidant activity (TEAC), microbial growth and taste panels. With those quality characteristics, three groups were formed by the principal component and hierarchical cluster analysis, for each coating base (AL or PE). Based on, for each quality parameter measured, the mean closest value to the one at harvest for colour, higher value for firmness,
Brix and TEAC, and lower value for weight loss and microbial spoilage, the best group was selected for AL and PE. From each group, two edible coatings with the highest scores in overall acceptability were selected for fresh-cut apples: AL2% + Eug 0.1%, AL2% + Cit 0.15% + Eug 0.1%, PE 2% + Cit 0.15% and PE 2% + Eug 0.2%.

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Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Food Science and Technology

No. Panggil

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Penerbit

: International Journal of Food Science and Technology., 2016

Deskripsi Fisik

International Journal of Food Science and Technology 2016, 51,87-95

Bahasa

English

ISBN/ISSN

doi:10.1111/ijfs.129

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2016, 51,

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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