Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/3684
Título: | Retarding strawberry fruit senesce with edible coatings : case study |
Autor(es): | Ribeiro, Clara Vicente, A. A. Teixeira, J. A. Miranda, Cândida |
Palavras-chave: | Edible coatings Strawberry shelf-life Oxygen permeability Wettability of edible coatings |
Data: | 13-Abr-2005 |
Editora: | Instituto Superior Politécnico de Viseu |
Citação: | ENCONTRO DE QUÍMICA DE ALIMENTOS, 7, Viseu, 2005 - " Actas do 7.º Encontro de Química dos Alimentos". [CD-ROM]. Viseu : Instituto Superior Politécnico, 2005. ISBN 972-99080-5-2. |
Resumo(s): | The objectives of this work were to study the ability of starch, carrageenan and chitosan based coatings to extend the shelf life of strawberry fruit (Fragaria ananassa). To do so, the surface properties of fresh strawberry and the wettability of the coatings were studied. The superficial tension of the strawberry was 28.94 mN/m, and its polar and dispersive component was 22.99 mN/m and 5.95 mN/m, respectively. The critical superficial tension of the strawberry was 18.84 mN/m, obtained from a Zisman plot. The wettability of the coatings (starch, carrageenan and chitosan) is optimized with compositions of, respectively: 2 % of starch and 2 % of sorbitol; 0,3 % of carrageenan, 0,75 % of glicerol and 0,02 % of Tween 80; 1 % of chitosan and 0,1 % of Tween 80. The effect of the application of these coatings in fresh strawberry was assessed by controlling the content in soluble solids, the colour evolution, the firmness, the mass variation and the microbiological growth during a period of 6 days. No significant differences were found between the chromaticity coordinates. The minimum loss of firmness was obtained in strawberries coated with carrageenan and calcium chloride. The minimum loss of mass was obtained in fruits with chitosan and carrageenan coatings both with calcium chloride. Relatively to the content in soluble solids the coating of chitosan and calcium chloride presented the best result. The addition of 1 % of di-hydrated calcium chloride to coatings was also studied, and this was shown to decrease the microbial growth rate of the fruit. The minimum rate of microbial growth was obtained with strawberries coated with chitosan and calcium chloride. |
Tipo: | Artigo em ata de conferência |
URI: | https://hdl.handle.net/1822/3684 |
ISBN: | 972-99080-5-2 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Artigos em Livros de Atas / Papers in Proceedings |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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O3-25[1].pdf | 194,28 kB | Adobe PDF | Ver/Abrir |