Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation
| Autor: | Yoon Ah Oh, Ah Young Song, Yeong Ji Oh, Kyung Bin Song, Jin Sung Won, Sea C. Min |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Chromatography Antioxidant medicine.medical_treatment 04 agricultural and veterinary sciences engineering.material 040401 food science law.invention Chitosan Pascalization 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Coating law Emulsion engineering medicine Particle Food science Essential oil Food Science Mesophile |
| Zdroj: | LWT. 75:742-750 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2016.10.033 |
| Popis: | Effects of lemongrass oil (LO) droplet size in the LO/chitosan emulsion on the emulsion's coating effectiveness in improving microbiological safety and preserving grape berries ( Vitis vinifera L. × V. labruscana Bailey) were investigated. LO was homogenized with a chitosan solution (1 g/100 g) and Tween 20 (0.25 g/100 g) by high shear mixing (HSM; 10,000 rpm, 1 min) or dynamic high pressure processing (DHP; 103–172 MPa, 1–3 passes), forming LO coating emulsions. The particle sizes of the HSM and DHP emulsions were 461.9–632.6 nm and 204.2–378.8 nm, respectively. DHP emulsions were more stable than HSM emulsions. Compared with the HSM emulsion, the DHP emulsion coating resulted in higher initial inhibition of Salmonella typhimurium ; greater growth inhibition of total mesophilic aerobes, yeasts, and molds; and retention of color, total soluble solid content, and antioxidant activity during storage at 25 °C ( P Salmonella and preserving grape berries, compared with the coating with larger droplets. |
| Databáze: | OpenAIRE |
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