Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum)

Food Science and Technology (Campinas)

Eliane Pereira Cipolatti²  Larine Kupski²  Meritaine Da Rocha²  Melissa Dos Santos Oliveira¹  Jaqueline Garda Buffon²  Eliana Badiale Furlong² 

[1] ,Universidade Federal do Rio Grande Escola de Química e Alimentos Rio Grande RS ,Brasil

关键词: rice bran;    fermentation process;    conservation;    farelo de arroz;    processo fermentativo;    conservação;   

DOI  :  10.1590/S0101-20612012005000081

来源: SciELO

【 摘 要 】

The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss of 57% less than the control suggesting that it can be used as an alternative for vegetable tissue conservation.

【 授权许可】

CC BY   
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