Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage

Detalhes bibliográficos
Autor(a) principal: Fernandes, Luana
Data de Publicação: 2018
Outros Autores: Pereira, Ermelinda, Fidalgo, Maria do Céu, Gomes, Auryo, Ramalhosa, Elsa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/22317
Resumo: Chestnuts (Castanea sativa Mill.) were subjected to three different coatings - chitosan, alginate and whey protein - and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color parameters a*, b* and C showed a tendency to decrease in all samples, while L* increased in alginate coated chestnuts. Application of coatings had no effect on moisture, water activity (aw), as well as in the color inside the fruit and texture parameters (maximum penetration force and hardness). On the contrary, acidity and total soluble solids increased during storage in coated samples. The chitosan coating reduced chestnuts microorganisms’ counts after 6 months of storage, compared to the control. In conclusion, chitosan coating improved the microbial quality of chestnuts, so it is a possible preservation alternative and an effective method to solve the problem of microbial growth in chestnuts throughout storage.
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spelling Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storageChestnutEdible coatingsMicrobial countsPostharvest qualityStorage lifeChestnuts (Castanea sativa Mill.) were subjected to three different coatings - chitosan, alginate and whey protein - and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color parameters a*, b* and C showed a tendency to decrease in all samples, while L* increased in alginate coated chestnuts. Application of coatings had no effect on moisture, water activity (aw), as well as in the color inside the fruit and texture parameters (maximum penetration force and hardness). On the contrary, acidity and total soluble solids increased during storage in coated samples. The chitosan coating reduced chestnuts microorganisms’ counts after 6 months of storage, compared to the control. In conclusion, chitosan coating improved the microbial quality of chestnuts, so it is a possible preservation alternative and an effective method to solve the problem of microbial growth in chestnuts throughout storage.The authors acknowledge the financial support provided to ValorCast Project (PDR2020-101-032034), as part of a community initiative promoted by PDR2020 and co-financed by FEADER, within the Portugal 2020, and to the Tranfer+Castanha Project (NORTE-01- 0246-FEDER-000026), financed by the Program NORTE 2020 – SIAC. The authors are also grateful to FCT (Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/ 2019).Biblioteca Digital do IPBFernandes, LuanaPereira, ErmelindaFidalgo, Maria do CéuGomes, AuryoRamalhosa, Elsa2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22317engFernandes, Luana; Pereira, Ermelinda; Fidalgo, Maria do Céu; Gomes, Auryo; Ramalhosa, Elsa (2020). Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage. Scientia Horticulturae. ISSN 0304-4238. 263, p. 1-80304-423810.1016/j.scienta.2019.109105info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:50:03Zoai:bibliotecadigital.ipb.pt:10198/22317Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:34.061855Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
title Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
spellingShingle Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
Fernandes, Luana
Chestnut
Edible coatings
Microbial counts
Postharvest quality
Storage life
title_short Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
title_full Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
title_fullStr Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
title_full_unstemmed Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
title_sort Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage
author Fernandes, Luana
author_facet Fernandes, Luana
Pereira, Ermelinda
Fidalgo, Maria do Céu
Gomes, Auryo
Ramalhosa, Elsa
author_role author
author2 Pereira, Ermelinda
Fidalgo, Maria do Céu
Gomes, Auryo
Ramalhosa, Elsa
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Fernandes, Luana
Pereira, Ermelinda
Fidalgo, Maria do Céu
Gomes, Auryo
Ramalhosa, Elsa
dc.subject.por.fl_str_mv Chestnut
Edible coatings
Microbial counts
Postharvest quality
Storage life
topic Chestnut
Edible coatings
Microbial counts
Postharvest quality
Storage life
description Chestnuts (Castanea sativa Mill.) were subjected to three different coatings - chitosan, alginate and whey protein - and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color parameters a*, b* and C showed a tendency to decrease in all samples, while L* increased in alginate coated chestnuts. Application of coatings had no effect on moisture, water activity (aw), as well as in the color inside the fruit and texture parameters (maximum penetration force and hardness). On the contrary, acidity and total soluble solids increased during storage in coated samples. The chitosan coating reduced chestnuts microorganisms’ counts after 6 months of storage, compared to the control. In conclusion, chitosan coating improved the microbial quality of chestnuts, so it is a possible preservation alternative and an effective method to solve the problem of microbial growth in chestnuts throughout storage.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/22317
url http://hdl.handle.net/10198/22317
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fernandes, Luana; Pereira, Ermelinda; Fidalgo, Maria do Céu; Gomes, Auryo; Ramalhosa, Elsa (2020). Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage. Scientia Horticulturae. ISSN 0304-4238. 263, p. 1-8
0304-4238
10.1016/j.scienta.2019.109105
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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