scholarly journals Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit

2012 ◽  
Vol 4 (2) ◽  
pp. 114-122 ◽  
Author(s):  
Maria D. Antunes ◽  
Custodia M. Gago ◽  
Ana M. Cavaco ◽  
Maria G. Miguel
Keyword(s):  
Essential Oils ◽  
Edible Coatings ◽  
Fresh Cut

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

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 The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 745
Author(s):  
Sabina Galus ◽  
Magdalena Mikus ◽  
Agnieszka Ciurzyńska ◽  
Ewa Domian ◽  
Jolanta Kowalska ◽  
...  
Keyword(s):  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Colour Changes ◽  
Fresh Cut ◽  
Good Transparency

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

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

Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

2017 ◽  
Vol 134 ◽  
pp. 114-121 ◽  
Author(s):  
Shunfeng Li ◽  
Lihua Zhang ◽  
Mengpei Liu ◽  
Xiaoyuan Wang ◽  
Guangyuan Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Edible Coatings ◽  
Fresh Cut
Sign in / Sign up

Export Citation Format

Share Document