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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
28/09/2022 |
Data da última atualização: |
23/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
OLIVEIRA FILHO, J. G. de; ALBIERO, B. R.; CALISTO, I. H.; BERTOLO, M. R. V.; OLDONI, F. C. A.; EGEA, M. B.; BOGUSZ JUNIOR, S.; AZEREDO, H. M. C. de; FERREIRA, M. D. |
Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
Título: |
Bio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 219, 2022. |
Páginas: |
812 - 823 |
ISSN: |
0141-8130 |
DOI: |
https://doi.org/10.1016/j.ijbiomac.2022.08.049 |
Idioma: |
Inglês |
Conteúdo: |
This study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. ?Oso Grande? in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6?3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40?60 %), and reduced microbial load (3.59?4.03 log CFU g− 1 for mesophilic aerobic bacteria and 4.45?5.22 log CFU g− 1 for fungi and yeast) during storage. They also significantly reduced the severity of decay caused by inoculation with Botrytis cinerea or Rhizopus stolonifer. The coatings altered the volatile profile of the fruits during storage, decreasing aldehyde and alcohol concentrations and increasing ester concentrations. Thus, these bio-nanocomposite coatings, especially those containing MEO, can be used as antimicrobial coating materials to preserve the post-harvest quality of fresh strawberries. MenosThis study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. ?Oso Grande? in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6?3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40?60 %), and reduced microbial load (3.59?4.03 log CFU g− 1 for mesophilic aerobic bacteria and 4.45?5.22 log CFU g− 1 for fungi and yeast) during storage. They also significantly reduced the severity of decay caused by inoculation with Botrytis cinerea or Rhizopus stolonifer. The coatings altered the volatile profile of the fruits during storage, decreasing aldehyde and alcohol concentrations and increasing ester concentrations. Thus, these bio-nanocomposite coatings, especially those containing MEO, can be used as antimicrobial coating materials to preserve the post-harvest q... Mostrar Tudo |
Palavras-Chave: |
Active coatings; Nano reinforcement; Spearmint. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02516naa a2200289 a 4500 001 2146913 005 2024-01-23 008 2022 bl uuuu u00u1 u #d 022 $a0141-8130 024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2022.08.049$2DOI 100 1 $aOLIVEIRA FILHO, J. G. de 245 $aBio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry.$h[electronic resource] 260 $c2022 300 $a812 - 823 520 $aThis study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. ?Oso Grande? in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6?3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40?60 %), and reduced microbial load (3.59?4.03 log CFU g− 1 for mesophilic aerobic bacteria and 4.45?5.22 log CFU g− 1 for fungi and yeast) during storage. They also significantly reduced the severity of decay caused by inoculation with Botrytis cinerea or Rhizopus stolonifer. The coatings altered the volatile profile of the fruits during storage, decreasing aldehyde and alcohol concentrations and increasing ester concentrations. Thus, these bio-nanocomposite coatings, especially those containing MEO, can be used as antimicrobial coating materials to preserve the post-harvest quality of fresh strawberries. 653 $aActive coatings 653 $aNano reinforcement 653 $aSpearmint 700 1 $aALBIERO, B. R. 700 1 $aCALISTO, I. H. 700 1 $aBERTOLO, M. R. V. 700 1 $aOLDONI, F. C. A. 700 1 $aEGEA, M. B. 700 1 $aBOGUSZ JUNIOR, S. 700 1 $aAZEREDO, H. M. C. de 700 1 $aFERREIRA, M. D. 773 $tInternational Journal of Biological Macromolecules$gv. 219, 2022.
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Embrapa Instrumentação (CNPDIA) |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
13/02/2014 |
Data da última atualização: |
18/07/2019 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
AGUSTINI, B. C.; BONFIM, T. M. B.; SILVA, G. A. da. |
Afiliação: |
BRUNA CARLA AGUSTINI, CNPUV; TANIA M. B. BONFIM, UFPR; GILDO ALMEIDA DA SILVA, CNPUV. |
Título: |
Identificação taxonômica não convencional de leveduras. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 11.; ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 7., Resumos... Bento Gonçalves: Embrapa Uva e Vinho, 2013. |
Páginas: |
p. 41. |
Idioma: |
Português |
Notas: |
Resumo. |
Palavras-Chave: |
Anais; CNPUV; IC; Iniciação cientifica; Levedura. |
Thesagro: |
Identificação; Microbiologia; Taxonomia. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/97398/1/augustini-Resumos-IC-2013.pdf
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Marc: |
LEADER 00730nam a2200241 a 4500 001 1979946 005 2019-07-18 008 2013 bl uuuu u00u1 u #d 100 1 $aAGUSTINI, B. C. 245 $aIdentificação taxonômica não convencional de leveduras. 260 $aIn: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 11.; ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 7., Resumos... Bento Gonçalves: Embrapa Uva e Vinho$c2013 300 $ap. 41. 500 $aResumo. 650 $aIdentificação 650 $aMicrobiologia 650 $aTaxonomia 653 $aAnais 653 $aCNPUV 653 $aIC 653 $aIniciação cientifica 653 $aLevedura 700 1 $aBONFIM, T. M. B. 700 1 $aSILVA, G. A. da
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