Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/6325 |
Resumo: | Fresh fruit and vegetables consumption has increased in the past few years due to the enhanced awareness of consumers for healthy food. However, these products are highly perishable, and losses can be of great significance if postharvest correct management is not provided. Fresh-cut products are of increasing importance, since they are presented to the consumer in a state that allows for direct and immediate consumption. However, those products are even more perishable since cutting can induce a series of senescence associated responses to wounding, and are more susceptible to microbial spoilage. Edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and spoilage may be a good way to enhance the shelf life of these products. More recently, the inclusion of additives into these edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant activities, has been reported and patented. © 2012 Bentham Science Publishers. |
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Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruitFresh fruit and vegetables consumption has increased in the past few years due to the enhanced awareness of consumers for healthy food. However, these products are highly perishable, and losses can be of great significance if postharvest correct management is not provided. Fresh-cut products are of increasing importance, since they are presented to the consumer in a state that allows for direct and immediate consumption. However, those products are even more perishable since cutting can induce a series of senescence associated responses to wounding, and are more susceptible to microbial spoilage. Edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and spoilage may be a good way to enhance the shelf life of these products. More recently, the inclusion of additives into these edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant activities, has been reported and patented. © 2012 Bentham Science Publishers.Bentham Science PublishersSapientiaGago, CustódiaCavaco, A. M.Miguel, Maria GraçaAntunes, Maria Dulce2015-06-15T14:53:32Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/6325eng2212-7984AUT: MGM00322; MAN00114; ACA01304;https://dx.doi.org/10.2174/2212798411204020114info: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:RCAAP2023-07-24T10:17:30Zoai:sapientia.ualg.pt:10400.1/6325Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:59:05.698184Repositório 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 |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
title |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
spellingShingle |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit Gago, Custódia |
title_short |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
title_full |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
title_fullStr |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
title_full_unstemmed |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
title_sort |
Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit |
author |
Gago, Custódia |
author_facet |
Gago, Custódia Cavaco, A. M. Miguel, Maria Graça Antunes, Maria Dulce |
author_role |
author |
author2 |
Cavaco, A. M. Miguel, Maria Graça Antunes, Maria Dulce |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Gago, Custódia Cavaco, A. M. Miguel, Maria Graça Antunes, Maria Dulce |
description |
Fresh fruit and vegetables consumption has increased in the past few years due to the enhanced awareness of consumers for healthy food. However, these products are highly perishable, and losses can be of great significance if postharvest correct management is not provided. Fresh-cut products are of increasing importance, since they are presented to the consumer in a state that allows for direct and immediate consumption. However, those products are even more perishable since cutting can induce a series of senescence associated responses to wounding, and are more susceptible to microbial spoilage. Edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and spoilage may be a good way to enhance the shelf life of these products. More recently, the inclusion of additives into these edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant activities, has been reported and patented. © 2012 Bentham Science Publishers. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2012-01-01T00:00:00Z 2015-06-15T14:53:32Z |
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/10400.1/6325 |
url |
http://hdl.handle.net/10400.1/6325 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2212-7984 AUT: MGM00322; MAN00114; ACA01304; https://dx.doi.org/10.2174/2212798411204020114 |
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.publisher.none.fl_str_mv |
Bentham Science Publishers |
publisher.none.fl_str_mv |
Bentham Science Publishers |
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 |
institution |
RCAAP |
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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1799133211974959104 |