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Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach
Year:
2015
Source of publication :
Food Chemistry
Authors :
Arnon-Rips, Hadar
;
.
Granit, Rina
;
.
Porat, Ron
;
.
Poverenov, Elena
;
.
Volume :
166
Co-Authors:
Arnon, H., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel, Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Granit, R., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Porat, R., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Poverenov, E., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Facilitators :
From page:
465
To page:
472
(
Total pages:
8
)
Abstract:
Biodegradable coatings for citrus fruits that would replace the currently used polyethylene-based waxes, are of great interest. Methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC) and chitosan (CH) coatings were examined on the most sensitive citrus fruit model: mandarins. Among the examined polysaccharides, CMC provided mandarins with the best firmness, lowest weight loss and satisfying gloss, while not affecting natural flavour and the respiration process. To enhance coating performance, glycerol, oleic acid and stearic acid were added; however, mandarin quality generally deteriorated with these additives. Then, a layer-by-layer (LBL) approach was applied. LbL coatings, based on a combination of two polysaccharides, CMC as an internal layer and chitosan as an external layer, gave the best performance. Different concentrations of chitosan were examined. The LbL coatings notably improved all quantified parameters of fruit quality, proving that polysaccharide-based edible coating may offer an alternative to synthetic waxes. © 2014 Elsevier Ltd. All rights reserved.
Note:
Related Files :
food additives
food preservation
food quality
gas permeability
Hydroxypropyl methylcellulose
Layer-by-layers
Polysaccharides
Show More
Related Content
More details
DOI :
10.1016/j.foodchem.2014.06.061
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21497
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
You may also be interested in
Scientific Publication
Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach
166
Arnon, H., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel, Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Granit, R., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Porat, R., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Poverenov, E., Institute of Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach
Biodegradable coatings for citrus fruits that would replace the currently used polyethylene-based waxes, are of great interest. Methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC) and chitosan (CH) coatings were examined on the most sensitive citrus fruit model: mandarins. Among the examined polysaccharides, CMC provided mandarins with the best firmness, lowest weight loss and satisfying gloss, while not affecting natural flavour and the respiration process. To enhance coating performance, glycerol, oleic acid and stearic acid were added; however, mandarin quality generally deteriorated with these additives. Then, a layer-by-layer (LBL) approach was applied. LbL coatings, based on a combination of two polysaccharides, CMC as an internal layer and chitosan as an external layer, gave the best performance. Different concentrations of chitosan were examined. The LbL coatings notably improved all quantified parameters of fruit quality, proving that polysaccharide-based edible coating may offer an alternative to synthetic waxes. © 2014 Elsevier Ltd. All rights reserved.
Scientific Publication
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