期刊
FOOD CHEMISTRY
卷 251, 期 -, 页码 18-24出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.015
关键词
Edible coating; Chitosan; Procyanidins; Blueberries; Antioxidant activity
资金
- FP7 ERA-Net CORE Organic Plus
The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4 degrees C. For weight loss, pH and dry matter no relevant differences were detected among the control and the differently coated samples at each considered storage time. Chitosan and chitosan + procyanidins coatings promoted a slight decrease of luminosity and an increase of blue hue colour of blueberry samples during the whole storage period. The use of coating promoted an increase in the antiradical activity that was the highest in blueberries coated with chitosan + procyanidins. Microbiological analysis results indicated that the chitosan-based coated samples had a significantly higher yeast and mould growth inhibition compared to the uncoated sample.
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