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| Registros recuperados : 10 | |
| 6. |  | SILVEIRA, M. F. da; COMETTANT RABANAL, R.; VIEIRA, C. P.; CONTE-JUNIOR, C. A.; SOARES, A. G.; FREITAS-SILVA, O.; CABRAL, L. M. C. Carboxymethyl cellulose and sodium alginate edible coating to preserve the physicochemical and microbial quality of strawberry (fragaria ananassa) In: ULHÕA, J. L. R. (Org.). Ciências Biológicas e da terra: princípios fundamentais. Piracanjuba: Editora Conhecimento Livre, 2020, cap. 17. p. 178-193| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GOTTSCHALK, L. M. F.; SANTIAGO, M. C. P. de A. Bioactive compounds of gluten-free whole and wheat breads. In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p. Evento online. 15 a 19 agosto 2022. CBCP.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | SILVA, B. A.; STEPHAN, M. P.; COMETTANT-RABANAL, R.; HOYOS, A. E. M.; SANTOS, A. A. dos; ASCHERI, J. L. R. Eletrophoretic differentiation of the protein profile in yellow and purple corn and gluten-free bread produced whith their flours. In: REUNIÓN LATINOAMERICANA DE MAÍZ, 24., 2022, Cajamarca, Perú. MEMORIAS [...]. Lima, Perú: INIA, 2022. p. 153-157.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 10. | | SILVA, B. A.; STEPHAN, M. P.; COMETTANT-RABANAL, R.; FREITAS, S. C. de; RIOS, L. M. A.; ASCHERI, J. L. R. Production of gluten-free breads with andean beans. In: SOUTH AMERICAN ONLINE SYMPOSIUM ON FOOD TECHNOLOGY, ENGINEERING AND SCIENCE, 1., 2022, on-line, 4 p. TECAL 2022. 2 a 6 maio.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 10 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/01/2020 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVEIRA, M. F. da; COMETTANT-RABANAL, R.; SOARES, A. G.; FREITAS-SILVA, O.; CABRAL, L. M. C. |
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Afiliação: |
Michelle Fernandes da Silveira, UFRJ; Raúl Comettant Rabanal, UFRJ; ANTONIO GOMES SOARES, CTAA; OTNIEL FREITAS SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Carboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p. |
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Idioma: |
Inglês |
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Notas: |
Pôster. Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 117036. |
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Conteúdo: |
Strawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. To decrease this problem, edible coatings can be an alternative because are considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life. The aim of this study was to evaluate two edible coatings: the sodium alginate and carboxymethyl cellulose to keep quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and dried for 48 h in a vacuum oven to study its physical and chemical characteristics. Strawberries were immersed in the coating solution and stored at refrigeration temperature (2?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The thickness of each film was measured using a micrometer. Thermogravimetric analysis was performed using a thermogravimetric analyzer. The films exhibited thickness from 0.015 to 0.06 mm. Weight loss percentage were not significantly different (p>0.05) in coated strawberries compared to the control. Thermogravimetric analysis showed similar decomposition curves for films produced. The results showed good thermic stability of films. Edible coating prevented Botrytis injuries when stored up to 5 days at refrigeration temperature (2?4.5°C). Concerning the weight loss percentage there was no significative difference between coated and control. Therefore, with a visual observation it was verified that strawberry coated presented higher quality characteristics than control. The next stage of the project will be dedicated to functionalizing the coating with nanoparticles with antimicrobial potential and evaluate how this functionalization interferes on the biological activity and other rheological properties of the films. MenosStrawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. To decrease this problem, edible coatings can be an alternative because are considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life. The aim of this study was to evaluate two edible coatings: the sodium alginate and carboxymethyl cellulose to keep quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and dried for 48 h in a vacuum oven to study its physical and chemical characteristics. Strawberries were immersed in the coating solution and stored at refrigeration temperature (2?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The thickness of each film was measured using a micrometer. Thermogravimetric analysis was performed using a thermogravimetric analyzer. The films exhibited thickness from 0.015 to 0.06 mm. Weight loss percentage were not significantly different (p>0.05) in coated strawberries compared to the control. Thermogravimetric analysis showed similar decomposition curves for films produced. The results showed good thermic stability of films. Edible coating prevented Botry... Mostrar Tudo |
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Palavras-Chave: |
Edible coating. |
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Thesagro: |
Tecnologia de Alimento. |
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Thesaurus NAL: |
Shelf life; Small fruits. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/209568/1/galoa-proceedings-SLACA-2019-117036.pdf
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Marc: |
LEADER 02923nam a2200217 a 4500
001 2119311
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
100 1 $aSILVEIRA, M. F. da
245 $aCarboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p.$c2019
500 $aPôster. Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 117036.
520 $aStrawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. To decrease this problem, edible coatings can be an alternative because are considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life. The aim of this study was to evaluate two edible coatings: the sodium alginate and carboxymethyl cellulose to keep quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and dried for 48 h in a vacuum oven to study its physical and chemical characteristics. Strawberries were immersed in the coating solution and stored at refrigeration temperature (2?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The thickness of each film was measured using a micrometer. Thermogravimetric analysis was performed using a thermogravimetric analyzer. The films exhibited thickness from 0.015 to 0.06 mm. Weight loss percentage were not significantly different (p>0.05) in coated strawberries compared to the control. Thermogravimetric analysis showed similar decomposition curves for films produced. The results showed good thermic stability of films. Edible coating prevented Botrytis injuries when stored up to 5 days at refrigeration temperature (2?4.5°C). Concerning the weight loss percentage there was no significative difference between coated and control. Therefore, with a visual observation it was verified that strawberry coated presented higher quality characteristics than control. The next stage of the project will be dedicated to functionalizing the coating with nanoparticles with antimicrobial potential and evaluate how this functionalization interferes on the biological activity and other rheological properties of the films.
650 $aShelf life
650 $aSmall fruits
650 $aTecnologia de Alimento
653 $aEdible coating
700 1 $aCOMETTANT-RABANAL, R.
700 1 $aSOARES, A. G.
700 1 $aFREITAS-SILVA, O.
700 1 $aCABRAL, L. M. C.
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