Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants

Detalhes bibliográficos
Autor(a) principal: Manca, Camila Sanches
Data de Publicação: 2018
Outros Autores: Carvalho, Queisielle Magalhães, Orsini, Mayara Carolina, Ferreira, Eric Batista, Vilas Boas, Eduardo Valério de Barros, Lucia, Flávia Della
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/30448
Resumo: Due to the global increasing demand for minimally processed market, the uses of alternative techniques aimed at reducing the browning and maintain nutritional quality is necessary. Therefore, we studied a method that meets the demand of consumers and results in better conservation of fresh-cut eggplants. The aim was to evaluate the acceptability and the cold storage of fresh-cut eggplants when edible gelatin and cassava starch coatings in association with antioxidants were used. The application of these edible coatings and antioxidants was efficient and it delayed withering and browning signals until 12day of cold storage maintaining its acceptability.
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spelling Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidantsCassava starchGelatinAntioxidantsDue to the global increasing demand for minimally processed market, the uses of alternative techniques aimed at reducing the browning and maintain nutritional quality is necessary. Therefore, we studied a method that meets the demand of consumers and results in better conservation of fresh-cut eggplants. The aim was to evaluate the acceptability and the cold storage of fresh-cut eggplants when edible gelatin and cassava starch coatings in association with antioxidants were used. The application of these edible coatings and antioxidants was efficient and it delayed withering and browning signals until 12day of cold storage maintaining its acceptability.Juniper publishers2018-09-15T12:39:33Z2018-09-15T12:39:33Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMANCA, C. S. et al. Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants. Nutrition & Food Science International Journal, [S.l.], v. 2, n. 1, Jan. 2016.http://repositorio.ufla.br/jspui/handle/1/30448Nutrition & Food Science International Journalreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessManca, Camila SanchesCarvalho, Queisielle MagalhãesOrsini, Mayara CarolinaFerreira, Eric BatistaVilas Boas, Eduardo Valério de BarrosLucia, Flávia Dellaeng2018-09-15T12:39:33Zoai:localhost:1/30448Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-09-15T12:39:33Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
title Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
spellingShingle Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
Manca, Camila Sanches
Cassava starch
Gelatin
Antioxidants
title_short Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
title_full Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
title_fullStr Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
title_full_unstemmed Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
title_sort Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
author Manca, Camila Sanches
author_facet Manca, Camila Sanches
Carvalho, Queisielle Magalhães
Orsini, Mayara Carolina
Ferreira, Eric Batista
Vilas Boas, Eduardo Valério de Barros
Lucia, Flávia Della
author_role author
author2 Carvalho, Queisielle Magalhães
Orsini, Mayara Carolina
Ferreira, Eric Batista
Vilas Boas, Eduardo Valério de Barros
Lucia, Flávia Della
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Manca, Camila Sanches
Carvalho, Queisielle Magalhães
Orsini, Mayara Carolina
Ferreira, Eric Batista
Vilas Boas, Eduardo Valério de Barros
Lucia, Flávia Della
dc.subject.por.fl_str_mv Cassava starch
Gelatin
Antioxidants
topic Cassava starch
Gelatin
Antioxidants
description Due to the global increasing demand for minimally processed market, the uses of alternative techniques aimed at reducing the browning and maintain nutritional quality is necessary. Therefore, we studied a method that meets the demand of consumers and results in better conservation of fresh-cut eggplants. The aim was to evaluate the acceptability and the cold storage of fresh-cut eggplants when edible gelatin and cassava starch coatings in association with antioxidants were used. The application of these edible coatings and antioxidants was efficient and it delayed withering and browning signals until 12day of cold storage maintaining its acceptability.
publishDate 2018
dc.date.none.fl_str_mv 2018-09-15T12:39:33Z
2018-09-15T12:39:33Z
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 MANCA, C. S. et al. Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants. Nutrition & Food Science International Journal, [S.l.], v. 2, n. 1, Jan. 2016.
http://repositorio.ufla.br/jspui/handle/1/30448
identifier_str_mv MANCA, C. S. et al. Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants. Nutrition & Food Science International Journal, [S.l.], v. 2, n. 1, Jan. 2016.
url http://repositorio.ufla.br/jspui/handle/1/30448
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Juniper publishers
publisher.none.fl_str_mv Juniper publishers
dc.source.none.fl_str_mv Nutrition & Food Science International Journal
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439277963608064

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