Ciência Rural | |
Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation | |
Raphaela Gabri Bitencourt2  Arícia Mara Melo Possas2  Geany Peruch Camilloto1  Renato Souza Cruz1  Caio Gomide Otoni1  Nilda De Fátima Ferreira Soares1  | |
[1] ,Universidade Estadual de Campinas (UNICAMP)Campinas SP ,Brasil | |
关键词: minimal processing; edible coating; essential oil; pineapple; processamento mínimo; revestimento comestível; óleo essencial; abacaxi; | |
DOI : 10.1590/S0103-84782014000600027 | |
来源: SciELO | |
【 摘 要 】
The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
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RO202005130116353ZK.pdf | 188KB | download |