Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

2021 ◽  
Vol 108 ◽  
pp. 245-257 ◽  
Author(s):  
Basharat Yousuf ◽  
Shimin Wu ◽  
Mohammed Wasim Siddiqui
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings ◽  
Fresh Cut ◽  
Quality And Shelf Life

Edible coatings enriched with essential oils for extending the shelf-life of ‘Hayward’ fresh-cut kiwifruit

2018 ◽  
pp. 533-540 ◽  
Author(s):  
C.L. Gago ◽  
A.I. Vieira ◽  
A.C. Guerreiro ◽  
M.G. Miguel ◽  
M.L. Faleiro ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings ◽  
Fresh Cut

Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

2011 ◽  
Vol 6 (1) ◽  
pp. 80-91 ◽  
Author(s):  
Cristhiane C. Ferrari ◽  
Claire I. G. L. Sarantópoulos ◽  
Sandra M. Carmello-Guerreiro ◽  
Miriam D. Hubinger
Keyword(s):  
Shelf Life ◽  
Osmotic Dehydration ◽  
Edible Coatings ◽  
Fresh Cut ◽  
Quality And Shelf Life

Edible coatings enriched with essential oils for extending the shelf-life of ‘Bravo de Esmolfe’ fresh-cut apples

2015 ◽  
Vol 51 (1) ◽  
pp. 87-95 ◽  
Author(s):  
Adriana C. Guerreiro ◽  
Custódia M. L. Gago ◽  
Maria L. Faleiro ◽  
Maria G. C. Miguel ◽  
Maria D. C. Antunes
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings ◽  
Fresh Cut

scholarly journals Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)

Coatings ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 368 ◽  
Author(s):  
Mayra Z. Treviño-Garza ◽  
Ruth C. Correa-Cerón ◽  
Eugenia G. Ortiz-Lechuga ◽  
Karla K. Solís-Arévalo ◽  
Sandra L. Castillo-Hernández ◽  
...  
Keyword(s):  
Shelf Life ◽  
Linum Usitatissimum ◽  
Cucumis Melo ◽  
Antimicrobial Effect ◽  
Sensory Characteristics ◽  
Edible Coatings ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Fresh Cut ◽  
Quality And Shelf Life

We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).

The use of polysaccharide-based edible coatings enriched with essential oils to improve shelf-life of strawberries

2015 ◽  
Vol 110 ◽  
pp. 51-60 ◽  
Author(s):  
Adriana C. Guerreiro ◽  
Custódia M.L. Gago ◽  
Maria L. Faleiro ◽  
Maria G.C. Miguel ◽  
Maria D.C. Antunes
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

2016 ◽  
Vol 97 (3) ◽  
pp. 929-938 ◽  
Author(s):  
Marcos de Souza Gomes ◽  
Maria das Graças Cardoso ◽  
Ana Clara Garcia Guimarães ◽  
Adriana Cavaco Guerreiro ◽  
Custódia Maria Luís Gago ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings

scholarly journals Improving the shelf life of fresh-cut ‘Royal Delicious’ apple with edible coatings and anti-browning agents

2018 ◽  
Vol 55 (9) ◽  
pp. 3767-3778 ◽  
Author(s):  
Pushpendra Kumar ◽  
Shruti Sethi ◽  
R. R. Sharma ◽  
Surender Singh ◽  
Eldho Varghese
Keyword(s):  
Shelf Life ◽  
Edible Coatings ◽  
Fresh Cut
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