Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorGuimarães, Isabela Costa-
Autor(es): dc.creatorReis, Kelen Cristina dos-
Autor(es): dc.creatorMenezes, Evandro Galvão Tavares-
Autor(es): dc.creatorBorges, Paulo Rogério Siriano-
Autor(es): dc.creatorRodrigues, Ariel Costa-
Autor(es): dc.creatorLeal, Renato-
Autor(es): dc.creatorHernandes, Thais-
Autor(es): dc.creatorCarvalho, Elisângela Helena Nunes de-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T11:51:57Z-
Data de disponibilização: dc.date.available2026-02-09T11:51:57Z-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2016-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/30170-
Fonte completa do material: dc.identifierhttps://www.tandfonline.com/doi/abs/10.3109/09637486.2015.1137890?journalCode=iijf20-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1149161-
Descrição: dc.descriptionThis work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the β-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.-
Idioma: dc.languageen-
Publicador: dc.publisherTaylor & Francis-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Sciences and Nutrition-
Palavras-chave: dc.subjectFresh-cut carrots - Packaging-
Palavras-chave: dc.subjectDaucus carota-
Palavras-chave: dc.subjectEdible film-
Palavras-chave: dc.subjectNanotechnology-
Palavras-chave: dc.subjectCenouras minimamente processadas - Embalagem-
Palavras-chave: dc.subjectFilme comestível-
Palavras-chave: dc.subjectNanotecnologia-
Título: dc.titleCombined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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