Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorLocali-Pereira, Adilson Roberto [UNESP]-
Autor(es): dc.creatorGuazi, Julaísa Scarpin [UNESP]-
Autor(es): dc.creatorConti-Silva, Ana Carolina [UNESP]-
Autor(es): dc.creatorNicoletti, Vânia Regina [UNESP]-
Data de aceite: dc.date.accessioned2022-08-04T22:10:31Z-
Data de disponibilização: dc.date.available2022-08-04T22:10:31Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.fpsl.2021.100723-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/221999-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/221999-
Descrição: dc.descriptionPink pepper essential oil was microencapsulated in single-layer (protein stabilized) and double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly(ethylene terephthalate) boxes for storage of cherry tomatoes (Solanum lycopersicum var. cerasiforme) following two different strategies: a thin coating formed after emulsion drying directly on the box lid, or a sachet containing spray-dried emulsion powder attached to the box lid. Fruits were stored in for 21 days at 25 °C. Packaging without essential oil was used as a control. Active packaging resulted in lower weight loss, total soluble solids, pH and lycopene concentration, while fruits stored in non-active packaging showed evidence of faster ripening based on these parameters. The greater release of volatiles from coatings (≈ 90 %) compared to spray-dried powder (76.9–86.9 %) suggests that this approach was a more advantageous strategy to maintain the fruit quality (p < 0.05). Both approaches showed potential for post-harvest storage of fresh fruit.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionCAPES: 001-
Idioma: dc.languageen-
Relação: dc.relationFood Packaging and Shelf Life-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectEmulsion-
Palavras-chave: dc.subjectEncapsulation-
Palavras-chave: dc.subjectHigh methoxyl pectin-
Palavras-chave: dc.subjectSchinus terebinthifolia-
Palavras-chave: dc.subjectSoy protein isolate-
Palavras-chave: dc.subjectα-Pinene-
Título: dc.titleActive packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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