Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe

Detalhes bibliográficos
Autor(a) principal: Martins, Adriano Emanuel Costa
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/7803
Resumo: Dissertação de mestrado, Hortofruticultura, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015
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spelling Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de EsmolfeHortofruticulturaMaçãsQualidade alimentarAntioxidantesÓleos essenciaisProcessamento de alimentosDomínio/Área Científica::Ciências Agrárias::Agricultura, Silvicultura e PescasDissertação de mestrado, Hortofruticultura, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015In the past years, social awareness for a healthy lifestyle that benefit consumers, increased demand of minimally processed fruits that could be easily consumed. Minimally processed apples have been a product of choice in this category. The search for healthier preservatives to these products increased interest on edible coatings, as they can perform well in several parameters and also serve as carrier for other components. ‘Bravo de Esmolfe’ apple is an appreciated variety and minimally processing could be interesting to producers and consumers. However, this apple variety is known to become brown very easily after cut, therefore a capable edible coating completed with an efficient antibrowning agent is needed. This study tested a group of edible coatings based on Alginate and Pectin with essential oils compounds (Eugenol and Citral) and with the addition of citric acid or sodium chlorite as antibrowning agents. Experiments showed improved benefits of edible coatings in colour, firmness and weight loss during storage progression. Antioxidant activity assays (TEAC, ORAC, total phenols, Flavonoids) showed also benefits of edible coatings application as well as PPO activity. Concerning antibrowning, the edible coatings with sodium chlorite were the most efficient on preserving quality. All edible coatings were efficient in reducing microbial spoilage and did not affect negatively the sensorial properties of the fresh-cut apple. Generally, there were no differences between pectin and alginate and in some quality parameters the combination of citral+eugenol performed better followed by eugenol alone and citral.Antunes, Maria DulceSapientiaMartins, Adriano Emanuel Costa2016-03-07T15:23:12Z2015-07-1420152015-07-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.1/7803TID:201222361enginfo: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:RCAAP2023-07-24T10:18:58Zoai:sapientia.ualg.pt:10400.1/7803Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:00:05.370948Repositório 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 Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
title Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
spellingShingle Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
Martins, Adriano Emanuel Costa
Hortofruticultura
Maçãs
Qualidade alimentar
Antioxidantes
Óleos essenciais
Processamento de alimentos
Domínio/Área Científica::Ciências Agrárias::Agricultura, Silvicultura e Pescas
title_short Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
title_full Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
title_fullStr Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
title_full_unstemmed Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
title_sort Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe
author Martins, Adriano Emanuel Costa
author_facet Martins, Adriano Emanuel Costa
author_role author
dc.contributor.none.fl_str_mv Antunes, Maria Dulce
Sapientia
dc.contributor.author.fl_str_mv Martins, Adriano Emanuel Costa
dc.subject.por.fl_str_mv Hortofruticultura
Maçãs
Qualidade alimentar
Antioxidantes
Óleos essenciais
Processamento de alimentos
Domínio/Área Científica::Ciências Agrárias::Agricultura, Silvicultura e Pescas
topic Hortofruticultura
Maçãs
Qualidade alimentar
Antioxidantes
Óleos essenciais
Processamento de alimentos
Domínio/Área Científica::Ciências Agrárias::Agricultura, Silvicultura e Pescas
description Dissertação de mestrado, Hortofruticultura, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015
publishDate 2015
dc.date.none.fl_str_mv 2015-07-14
2015
2015-07-14T00:00:00Z
2016-03-07T15:23:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/7803
TID:201222361
url http://hdl.handle.net/10400.1/7803
identifier_str_mv TID:201222361
dc.language.iso.fl_str_mv eng
language eng
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eu_rights_str_mv openAccess
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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
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