| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
22/03/2010 |
|
Data da última atualização: |
29/11/2012 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
GIGNARD, Q.; FREIRE JUNIOR, M.; DUCAMP-COLLIN, M. N.; FREITAS, S. P.; SOARES, A. G. |
|
Afiliação: |
Q. GIGNARD, ENSIA; MURILLO FREIRE JUNIOR, CTAA; M. N. DUCAMP-COLLIN, CIRAD; SUELY PEREIRA FREITAS, UFRJ; ANTONIO GOMES SOARES, CTAA. |
|
Título: |
Use of edible and biodegradable coatings in fresh cut pineapple. |
|
Ano de publicação: |
2009 |
|
Fonte/Imprenta: |
In: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New challenges in food preservation: processing: safety: sustainability. Wageningen: EFFoST, 2009. 1 CD-ROM. Ref. P273. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The use of edible coatings in vegetable products has been increasing because it offers several advantages as being biodegradable and extends the shelf-life of fruits and vegetables. The objective of this work was to evaluate the effect of two biodegradable edible coatings, sodiumalginate and Chitosan, on the quality and shelf life of minimally processed pineapple storage at 10°C. Five L of each coating solutions were prepared as following - 2% alginate solution: 100 g of Algenic acid sodium salt in 5 L of distilled water, heated at 70°C under constant stirring - 0,75% Chitosan solution: 150 g of monohydrated citric acid dispersed in 5 L of distilled water and addition 37.5g of Chitosan (Crab shells Chitosan, minimum 85% deacetylated, SIGMA), heated to 60°C to dissolve the Chitosan. The coating solutions were then stored at 5°C before the dipping. The Chitosan coating had an important benefic effect on the microbiological contamination and on the maintenance of the total phenolic content. The high concentration of citric acid in the coating solution contributed to the antimicrobial effect but changed the sensory taste of fresh pineapple. The alginate coating also decreased the contamination of yeasts and molds but its effect was lower than the Chitosan one. Visual aspect of its coating solution can be not well accepted by the consumers. The concentration of alginate must be decreased to avoid the formation of a too thick gel. The Chitosan treatment resulted in the best product at the end of experiment and the most slight decreasing of phenolic compounds during all the experiments. MenosThe use of edible coatings in vegetable products has been increasing because it offers several advantages as being biodegradable and extends the shelf-life of fruits and vegetables. The objective of this work was to evaluate the effect of two biodegradable edible coatings, sodiumalginate and Chitosan, on the quality and shelf life of minimally processed pineapple storage at 10°C. Five L of each coating solutions were prepared as following - 2% alginate solution: 100 g of Algenic acid sodium salt in 5 L of distilled water, heated at 70°C under constant stirring - 0,75% Chitosan solution: 150 g of monohydrated citric acid dispersed in 5 L of distilled water and addition 37.5g of Chitosan (Crab shells Chitosan, minimum 85% deacetylated, SIGMA), heated to 60°C to dissolve the Chitosan. The coating solutions were then stored at 5°C before the dipping. The Chitosan coating had an important benefic effect on the microbiological contamination and on the maintenance of the total phenolic content. The high concentration of citric acid in the coating solution contributed to the antimicrobial effect but changed the sensory taste of fresh pineapple. The alginate coating also decreased the contamination of yeasts and molds but its effect was lower than the Chitosan one. Visual aspect of its coating solution can be not well accepted by the consumers. The concentration of alginate must be decreased to avoid the formation of a too thick gel. The Chitosan treatment resulted in the best produc... Mostrar Tudo |
|
Palavras-Chave: |
Alginato; Filme biodegradável; Filme comestível; Quitosana. |
|
Thesagro: |
Abacaxi; Vida de Prateleira. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/71055/1/2009-229.pdf
|
|
Marc: |
LEADER 02396nam a2200229 a 4500
001 1661993
005 2012-11-29
008 2009 bl uuuu u00u1 u #d
100 1 $aGIGNARD, Q.
245 $aUse of edible and biodegradable coatings in fresh cut pineapple.
260 $aIn: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New challenges in food preservation: processing: safety: sustainability. Wageningen: EFFoST, 2009. 1 CD-ROM. Ref. P273.$c2009
520 $aThe use of edible coatings in vegetable products has been increasing because it offers several advantages as being biodegradable and extends the shelf-life of fruits and vegetables. The objective of this work was to evaluate the effect of two biodegradable edible coatings, sodiumalginate and Chitosan, on the quality and shelf life of minimally processed pineapple storage at 10°C. Five L of each coating solutions were prepared as following - 2% alginate solution: 100 g of Algenic acid sodium salt in 5 L of distilled water, heated at 70°C under constant stirring - 0,75% Chitosan solution: 150 g of monohydrated citric acid dispersed in 5 L of distilled water and addition 37.5g of Chitosan (Crab shells Chitosan, minimum 85% deacetylated, SIGMA), heated to 60°C to dissolve the Chitosan. The coating solutions were then stored at 5°C before the dipping. The Chitosan coating had an important benefic effect on the microbiological contamination and on the maintenance of the total phenolic content. The high concentration of citric acid in the coating solution contributed to the antimicrobial effect but changed the sensory taste of fresh pineapple. The alginate coating also decreased the contamination of yeasts and molds but its effect was lower than the Chitosan one. Visual aspect of its coating solution can be not well accepted by the consumers. The concentration of alginate must be decreased to avoid the formation of a too thick gel. The Chitosan treatment resulted in the best product at the end of experiment and the most slight decreasing of phenolic compounds during all the experiments.
650 $aAbacaxi
650 $aVida de Prateleira
653 $aAlginato
653 $aFilme biodegradável
653 $aFilme comestível
653 $aQuitosana
700 1 $aFREIRE JUNIOR, M.
700 1 $aDUCAMP-COLLIN, M. N.
700 1 $aFREITAS, S. P.
700 1 $aSOARES, A. G.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Gado de Leite. |
|
Data corrente: |
20/04/2012 |
|
Data da última atualização: |
20/04/2012 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
SILVA, R. O.; MARTINS, C. E.; ROCHA, W. S. D. da; SOUZA SOBRINHO, F. de; BRIGHENTI, A. M.; MONAIA, L. DE S.; CANTARINO, M. A.; OLIVEIRA, T. H. S. DE; CARVALHO, A. C. B. DE; SOUZA, R. C. V. DE. |
|
Afiliação: |
Ricardo Ottoni Silva; CARLOS EUGENIO MARTINS, CNPGL; WADSON SEBASTIAO DUARTE DA ROCHA, CNPGL; FAUSTO DE SOUZA SOBRINHO, CNPGL; ALEXANDRE MAGNO B DOS SANTOS, CNPGL; Leandro de Senna Monaia; Marlene Aparecida Cantarino; Taís Helena Silva de Oliveira; Anne Caroline Barbosa de Carvalho; Raymundo César Verassani de Souza. |
|
Título: |
Produtividade de sorgo em um sistema de integração lavoura-pecuária com diferentes doses e fontes de potássio de rochas silicatadas. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
In: Workshop de Iniciação Científica da Embrapa Gado de Leite, 8., 2011, Juiz de Fora. Anais... |
|
Série: |
Documentos, 151. |
|
Idioma: |
Português |
|
Palavras-Chave: |
Consórcio sorgo/braquiária; Fontes alternativas de potássio; Integração lavoura-pecuária; Rochas silicáticas. |
|
Thesagro: |
Cloreto de Potássio. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 01001naa a2200289 a 4500
001 1922761
005 2012-04-20
008 2011 bl uuuu u00u1 u #d
100 1 $aSILVA, R. O.
245 $aProdutividade de sorgo em um sistema de integração lavoura-pecuária com diferentes doses e fontes de potássio de rochas silicatadas.
260 $c2011
490 $aDocumentos, 151.
650 $aCloreto de Potássio
653 $aConsórcio sorgo/braquiária
653 $aFontes alternativas de potássio
653 $aIntegração lavoura-pecuária
653 $aRochas silicáticas
700 1 $aMARTINS, C. E.
700 1 $aROCHA, W. S. D. da
700 1 $aSOUZA SOBRINHO, F. de
700 1 $aBRIGHENTI, A. M.
700 1 $aMONAIA, L. DE S.
700 1 $aCANTARINO, M. A.
700 1 $aOLIVEIRA, T. H. S. DE
700 1 $aCARVALHO, A. C. B. DE
700 1 $aSOUZA, R. C. V. DE
773 $tIn: Workshop de Iniciação Científica da Embrapa Gado de Leite, 8., 2011, Juiz de Fora. Anais...
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
