Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum)
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300025 |
Resumo: | The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss of 57% less than the control suggesting that it can be used as an alternative for vegetable tissue conservation. |
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Food Science and Technology (Campinas) |
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Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum)rice branfermentation processconservationThe aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss of 57% less than the control suggesting that it can be used as an alternative for vegetable tissue conservation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300025Food Science and Technology v.32 n.3 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000081info:eu-repo/semantics/openAccessCipolatti,Eliane PereiraKupski,LarineRocha,Meritaine daOliveira,Melissa dos SantosBuffon,Jaqueline GardaFurlong,Eliana Badialeeng2012-10-11T00:00:00Zoai:scielo:S0101-20612012000300025Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
title |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
spellingShingle |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) Cipolatti,Eliane Pereira rice bran fermentation process conservation |
title_short |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
title_full |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
title_fullStr |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
title_full_unstemmed |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
title_sort |
Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) |
author |
Cipolatti,Eliane Pereira |
author_facet |
Cipolatti,Eliane Pereira Kupski,Larine Rocha,Meritaine da Oliveira,Melissa dos Santos Buffon,Jaqueline Garda Furlong,Eliana Badiale |
author_role |
author |
author2 |
Kupski,Larine Rocha,Meritaine da Oliveira,Melissa dos Santos Buffon,Jaqueline Garda Furlong,Eliana Badiale |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Cipolatti,Eliane Pereira Kupski,Larine Rocha,Meritaine da Oliveira,Melissa dos Santos Buffon,Jaqueline Garda Furlong,Eliana Badiale |
dc.subject.por.fl_str_mv |
rice bran fermentation process conservation |
topic |
rice bran fermentation process conservation |
description |
The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss of 57% less than the control suggesting that it can be used as an alternative for vegetable tissue conservation. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300025 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300025 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000081 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.3 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317679083520 |