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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
07/07/2025 |
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Data da última atualização: |
07/07/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BERTOLO, M. R. V.; OLIVEIRA FILHO, J. G. de; LAMONICA, G. C.; BEZERRA, C. C. O. N.; MARTINS, V. da C. A.; FERREIRA, M. D.; PLEPIS, A. M. de G.; BOGUSZ JUNIOR, S. |
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Afiliação: |
UNIVERSITY OF SAO PAULO (USP); FEDERAL UNIVERSITY OF SAO CARLOS; FEDERAL UNIVERSITY OF SAO CARLOS; UNIVERSITY OF SAO PAULO (USP); MARCOS DAVID FERREIRA, CNPDIA; UNIVERSITY OF SAO PAULO (USP); UNIVERSITY OF SAO PAULO (USP). |
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Título: |
Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Food Chemistry, v. 471, 142755, 2025. |
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Páginas: |
15 p. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2025.142755 |
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Idioma: |
Inglês |
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Conteúdo: |
This study investigated the effects of chitosan/gelatin (CG) coatings containing pomegranate peel extract (PPE) on the physical-chemical, microbiological, volatile profile, and sensory characteristics of strawberries over 12 days of refrigerated storage. The coatings containing PPE minimized the weight loss of the fruits by 11 % and delayed their fungal contamination by 6–8 days. Uncoated fruits showed soluble solids content, pH, and titratable acidity values characteristics of highly deteriorated fruits. The coatings preserved the color, firmness, respiratory quotient, and bioactive compounds contents of the fruits. Uncoated strawberries showed a 39.4 % reduction in total volatile compounds, approximately 6 times greater than coated fruits. The severity of injuries caused by fungi was slowed down by the coatings. The sensory quality of the fruits was not affected, and the coatings cost was estimated at approximately $ 0.03/fruit, confirming that the materials developed can be used as natural coatings and a cheap alternative for strawberries preservation. |
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Palavras-Chave: |
Chitosan-gelatin coatings; Pomegranate peel extract; Postharvest quality. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02016naa a2200277 a 4500
001 2177118
005 2025-07-07
008 2025 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2025.142755$2DOI
100 1 $aBERTOLO, M. R. V.
245 $aImprovement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings.$h[electronic resource]
260 $c2025
300 $a15 p.
520 $aThis study investigated the effects of chitosan/gelatin (CG) coatings containing pomegranate peel extract (PPE) on the physical-chemical, microbiological, volatile profile, and sensory characteristics of strawberries over 12 days of refrigerated storage. The coatings containing PPE minimized the weight loss of the fruits by 11 % and delayed their fungal contamination by 6–8 days. Uncoated fruits showed soluble solids content, pH, and titratable acidity values characteristics of highly deteriorated fruits. The coatings preserved the color, firmness, respiratory quotient, and bioactive compounds contents of the fruits. Uncoated strawberries showed a 39.4 % reduction in total volatile compounds, approximately 6 times greater than coated fruits. The severity of injuries caused by fungi was slowed down by the coatings. The sensory quality of the fruits was not affected, and the coatings cost was estimated at approximately $ 0.03/fruit, confirming that the materials developed can be used as natural coatings and a cheap alternative for strawberries preservation.
653 $aChitosan-gelatin coatings
653 $aPomegranate peel extract
653 $aPostharvest quality
700 1 $aOLIVEIRA FILHO, J. G. de
700 1 $aLAMONICA, G. C.
700 1 $aBEZERRA, C. C. O. N.
700 1 $aMARTINS, V. da C. A.
700 1 $aFERREIRA, M. D.
700 1 $aPLEPIS, A. M. de G.
700 1 $aBOGUSZ JUNIOR, S.
773 $tFood Chemistry$gv. 471, 142755, 2025.
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