文章基本信息

标题：Quality Control of Fresh-Cut Apples after Coating Application
本地全文：下载
作者：Martina Cofelice ; Francesco Lopez ; Francesca Cuomo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：6
页码：1-11
DOI：10.3390/foods8060189
出版社：MDPI Publishing
摘要：The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies for preserving fruit quality and freshness of such commodities. To slow down the deterioration events such as respiration, moisture loss and enzymatic activity, ready-to-eat products should be protected with an edible film. A suitable coating should combine hydrophilic and hydrophobic features to ensure good mechanical and gas barrier properties. Alginate/essential oil nanoformulations, one with low and the other with high oil content, here proposed to protect apple pieces during storage, were first characterized through dynamic light scattering and rheology. The effect of the application of the nanoformulations on the quality parameters of apples stored at 4 °C was considered by evaluating weight loss, pH and titratable acidity, total phenols content and the fruit appearance during storage. Mainly on the basis of pH and titratable acididty variation, the nanoformulation with low oil content resulted eligible for preserving the quality of fresh-cut apple pieces during storage.
关键词：coating; surfactants; nanodispersions; essential oil coating ; surfactants ; nanodispersions ; essential oil