| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
08/11/2021 |
|
Data da última atualização: |
09/06/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
OLIVEIRA FILHO, J. G. de; MIRANDA, M.; FERREIRA, M. D.; PLOTTO, A. |
|
Afiliação: |
MARCOS DAVID FERREIRA, CNPDIA. |
|
Título: |
Nanoemulsions as edible coatings: A potential strategy for fresh fruits and vegetables preservation. |
|
Ano de publicação: |
2021 |
|
Fonte/Imprenta: |
Foods, v. 10, 2434, 2021. |
|
Páginas: |
1 - 17 |
|
ISSN: |
2304-8158 |
|
DOI: |
https://doi.org/10.3390/foods10102438 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications. |
|
Palavras-Chave: |
Natural antimicrobials; Preservation methods; Wax coating. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01776naa a2200229 a 4500
001 2135884
005 2022-06-09
008 2021 bl uuuu u00u1 u #d
022 $a2304-8158
024 7 $ahttps://doi.org/10.3390/foods10102438$2DOI
100 1 $aOLIVEIRA FILHO, J. G. de
245 $aNanoemulsions as edible coatings$bA potential strategy for fresh fruits and vegetables preservation.$h[electronic resource]
260 $c2021
300 $a1 - 17
520 $aFresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.
653 $aNatural antimicrobials
653 $aPreservation methods
653 $aWax coating
700 1 $aMIRANDA, M.
700 1 $aFERREIRA, M. D.
700 1 $aPLOTTO, A.
773 $tFoods$gv. 10, 2434, 2021.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 3 | |
| Registros recuperados : 3 | |
|
| Expressão de busca inválida. Verifique!!! |
|
|
