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| Registros recuperados : 250 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
16/12/2020 |
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Data da última atualização: |
16/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
QUADROS, C. da C. de; LIMA, K. O.; BUENO, C. H. L.; FOGACA, F. H. dos S.; ROCHA, M. da; PRENTICE, C. |
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Afiliação: |
Camila da Costa de Quadros, UFRGS; Karina Oliveira Lima, UFRGS; Caio Hendrix Luz Bueno, UFRGS; FABIOLA HELENA DOS SANTOS FOGACA, CTAA; Meritaine da Rocha, UFRGS; Carlos Prentice, UFRGS. |
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Título: |
Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal Of Food Process Preservation, e14760, 2020. p. 1-9. |
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DOI: |
https://doi.org/10.1111/jfpp.14760 |
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Idioma: |
Inglês |
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Conteúdo: |
Alternatives to increase fruit shelf life without the addition of synthetic preserva-tives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish pro-tein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01646naa a2200205 a 4500
001 2128257
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.14760$2DOI
100 1 $aQUADROS, C. da C. de
245 $aEffect of the edible coating with protein hydrolysate on cherry tomatoes shelf life.$h[electronic resource]
260 $c2020
520 $aAlternatives to increase fruit shelf life without the addition of synthetic preserva-tives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish pro-tein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control.
650 $aFood technology
700 1 $aLIMA, K. O.
700 1 $aBUENO, C. H. L.
700 1 $aFOGACA, F. H. dos S.
700 1 $aROCHA, M. da
700 1 $aPRENTICE, C.
773 $tJournal Of Food Process Preservation, e14760, 2020. p. 1-9.
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Embrapa Agroindústria de Alimentos (CTAA) |
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