Edible coating with coconut water to preserve probiotic strains and sensory characteristics of minimally processed carrots

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorTechnology Faculty 'Estudante Rafael Almeida Camarinha' - FATEC Marília -SP-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorShigematsu, E.-
Autor(es): dc.creatorDorta, C.-
Autor(es): dc.creatorSantos, D. N.-
Autor(es): dc.creatorFerreira, K. A.-
Autor(es): dc.creatorGóes-Favoni, S. P.-
Autor(es): dc.creatorOshiiwa, M.-
Autor(es): dc.creatorMauro, M. A. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:23:09Z-
Data de disponibilização: dc.date.available2022-02-22T00:23:09Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197959-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197959-
Descrição: dc.descriptionThe present work evaluated the protective effect of coconut water on the bacterium Lactobacillus acidophilus LA3 added to an edible sodium alginate-based coating, as well as its effect on the preservation of the sensory quality of minimally processed carrots. Treatments were employed based on alginate and the probiotic, with and without addition of coconut water to the coating applied on the carrots. The coconut water improved the bacterium's cell viability for seven days, rendering this coating three log cycles superior to the coating without coconut water. After 21 days, carrots with this coating had counts above log 6 CFU/g, which is a recommended level for health benefits, while the other treatment did not present viable cells within the detection limit of the method (10-4 dilution). The panellists showed greater acceptance and purchase intention for the coating containing coconut water throughout the storage period of the samples than for the control carrots.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionTechnology Faculty 'Estudante Rafael Almeida Camarinha' - FATEC Marília -SP, Av. Castro Alves, 62, 2o andar, Bairro Somenzari-
Descrição: dc.descriptionSão Paulo State University 'Júlio de Mesquita Filho' - UNESP - São José do Rio Preto Campus, Rua Cristovão Colombo, 2265, Bairro Jardim Nazareth-
Descrição: dc.descriptionSão Paulo State University 'Júlio de Mesquita Filho' - UNESP - São José do Rio Preto Campus, Rua Cristovão Colombo, 2265, Bairro Jardim Nazareth-
Formato: dc.format1285-1292-
Idioma: dc.languageen-
Relação: dc.relationInternational Food Research Journal-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCocos nucifera L.-
Palavras-chave: dc.subjectEdible coating-
Palavras-chave: dc.subjectLactic bacteria-
Palavras-chave: dc.subjectSodium alginate-
Título: dc.titleEdible coating with coconut water to preserve probiotic strains and sensory characteristics of minimally processed carrots-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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