Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/661993
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dc.contributor.authorGIGNARD, Q.pt_BR
dc.contributor.authorFREIRE JUNIOR, M.pt_BR
dc.contributor.authorDUCAMP-COLLIN, M. N.pt_BR
dc.contributor.authorFREITAS, S. P.pt_BR
dc.contributor.authorSOARES, A. G.pt_BR
dc.date.accessioned2012-11-30T00:00:37Z-
dc.date.available2012-11-30T00:00:37Z-
dc.date.created2010-03-22pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationIn: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New challenges in food preservation: processing: safety: sustainability. Wageningen: EFFoST, 2009. 1 CD-ROM. Ref. P273.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/661993pt_BR
dc.descriptionThe use of edible coatings in vegetable products has been increasing because it offers several advantages as being biodegradable and extends the shelf-life of fruits and vegetables. The objective of this work was to evaluate the effect of two biodegradable edible coatings, sodiumalginate and Chitosan, on the quality and shelf life of minimally processed pineapple storage at 10°C. Five L of each coating solutions were prepared as following - 2% alginate solution: 100 g of Algenic acid sodium salt in 5 L of distilled water, heated at 70°C under constant stirring - 0,75% Chitosan solution: 150 g of monohydrated citric acid dispersed in 5 L of distilled water and addition 37.5g of Chitosan (Crab shells Chitosan, minimum 85% deacetylated, SIGMA), heated to 60°C to dissolve the Chitosan. The coating solutions were then stored at 5°C before the dipping. The Chitosan coating had an important benefic effect on the microbiological contamination and on the maintenance of the total phenolic content. The high concentration of citric acid in the coating solution contributed to the antimicrobial effect but changed the sensory taste of fresh pineapple. The alginate coating also decreased the contamination of yeasts and molds but its effect was lower than the Chitosan one. Visual aspect of its coating solution can be not well accepted by the consumers. The concentration of alginate must be decreased to avoid the formation of a too thick gel. The Chitosan treatment resulted in the best product at the end of experiment and the most slight decreasing of phenolic compounds during all the experiments.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAlginatopt_BR
dc.subjectFilme comestívelpt_BR
dc.subjectFilme biodegradávelpt_BR
dc.subjectQuitosanapt_BR
dc.titleUse of edible and biodegradable coatings in fresh cut pineapple.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2012-11-30T00:00:37Zpt_BR
dc.subject.thesagroAbacaxipt_BR
dc.subject.thesagroVida de Prateleirapt_BR
riaa.ainfo.id661993pt_BR
riaa.ainfo.lastupdate2012-11-29pt_BR
dc.contributor.institutionQ. GIGNARD, ENSIA; MURILLO FREIRE JUNIOR, CTAA; M. N. DUCAMP-COLLIN, CIRAD; SUELY PEREIRA FREITAS, UFRJ; ANTONIO GOMES SOARES, CTAA.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CTAA)

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