Edible Coatings and Retention of Potassium Sorbate on Apples, Tomatoes and Cucumbers to Improve Antifungal Activity During Refrigerated Storage
| Autor: | Hamzah M. Al-Qadiri, Barry G. Swanson, Ghadeer F. Mehyar |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Antifungal
Guar gum Potassium sorbate medicine.drug_class Starch General Chemical Engineering food and beverages General Chemistry Surface concentration engineering.material medicine.disease_cause chemistry.chemical_compound chemistry Coating Mold medicine engineering Food science Potato starch Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 38:175-182 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/j.1745-4549.2012.00762.x |
| Popis: | Fresh apples, tomatoes and cucumbers were coated with guar gum (GG, 1.0% w/v), pea starch (PS, 4.0% w/v) or potato starch (PotS, 4.0% w/v) containing potassium sorbate (KS, 1.0% w/v) and stored at 4C for 25 days. Coatings weight, thickness, KS surface concentration and yeast and mold counts were determined throughout the storage. GG coatings on apples and tomatoes produced the largest liquid film weight per unit area whereas after drying, PS coatings produced the largest coating weight and thickness. GG coatings deposited the largest initial KS surface concentration whereas PS coatings maintained KS at the surface and both coatings exhibited the greatest antifungal effectiveness. The relationships between KS surface concentration and the yeast and mold counts presented good correlations (R 2 between 0.75 and 0.90) and were linear for PS and PotS coatings and logarithmic for GG coatings indicating that multiple factors affecting depletion of KS from GG coatings. |
| Databáze: | OpenAIRE |
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