Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple ( Ananas comosus )
| Autor: | Norma Heredia, Santos García, Katiushka Arévalo-Niño, Ma. Guadalupe Alanís-Guzmán, Mayra Z. Treviño-Garza |
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| Rok vydání: | 2017 |
| Předmět: |
biology
Food spoilage Pullulan 04 agricultural and veterinary sciences Horticulture Ascorbic acid biology.organism_classification Shelf life 040401 food science Chitosan chemistry.chemical_compound 0404 agricultural biotechnology chemistry Mucilage Botany Polyethylene terephthalate Food science Ananas Agronomy and Crop Science Food Science |
| Zdroj: | Postharvest Biology and Technology. 128:63-75 |
| ISSN: | 0925-5214 |
| DOI: | 10.1016/j.postharvbio.2017.01.007 |
| Popis: | Edible coatings (ECs) based on chitosan (CH), pullulan (PU), linseed (LM), nopal cactus (NM) and aloe mucilage (AM) were applied by layer-by-layer technique to preserve the quality and prolong the shelf-life of fresh-cut pineapple. Pineapples were washed, disinfected, dried and cut into 2 cm side cubes. Fresh-cut fruit was coated by dipping using four treatments (CH + PU, CH + LM, CH + NM and CH + AM), packed into polyethylene terephthalate containers and stored for 18 d at 4 °C. Uncoated fruit was used as control. Application of layer-by-layer ECs decreased (P 0.05). Microbiological analyses demonstrated the effectiveness (P |
| Databáze: | OpenAIRE |
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