Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples

Detalhes bibliográficos
Autor(a) principal: Santos,Sabrina Miqueletti dos
Data de Publicação: 2018
Outros Autores: Malpass,Geoffroy Roger Pointer, Okura,Mônica Hitomi, Granato,Ana Claudia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200751
Resumo: ABSTRACT: The effect of the incorporation of cinnamon (Cinnamomum cassia) and nut meg (Myristicafragrans) essential oils in alginate-based edible coatings that were applied on minimally processed apples, is reported. The minimum inhibitory concentrations were 1.25mg.mL-1 (cinnamon) and 2.50mg.mL-1 (nutmeg), against both Escherichia coli and Penicillium commune. Over storage periods there was a significant reduction in the E. coli and P. commune counts compared to the control. The extent of enzymatic browning was also significantly reduced in the coated samples. In the coated minimally processed apples sensory tests, the flavor had the lowest rating of the properties analyzed, for both treatments, followed by aroma and firmness.
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spelling Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed applessodium alginatecinnamonnut megMalus domesticafood securityABSTRACT: The effect of the incorporation of cinnamon (Cinnamomum cassia) and nut meg (Myristicafragrans) essential oils in alginate-based edible coatings that were applied on minimally processed apples, is reported. The minimum inhibitory concentrations were 1.25mg.mL-1 (cinnamon) and 2.50mg.mL-1 (nutmeg), against both Escherichia coli and Penicillium commune. Over storage periods there was a significant reduction in the E. coli and P. commune counts compared to the control. The extent of enzymatic browning was also significantly reduced in the coated samples. In the coated minimally processed apples sensory tests, the flavor had the lowest rating of the properties analyzed, for both treatments, followed by aroma and firmness.Universidade Federal de Santa Maria2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200751Ciência Rural v.48 n.12 2018reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20180447info:eu-repo/semantics/openAccessSantos,Sabrina Miqueletti dosMalpass,Geoffroy Roger PointerOkura,Mônica HitomiGranato,Ana Claudiaeng2018-12-04T00:00:00ZRevista
dc.title.none.fl_str_mv Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
title Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
spellingShingle Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
Santos,Sabrina Miqueletti dos
sodium alginate
cinnamon
nut meg
Malus domestica
food security
title_short Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
title_full Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
title_fullStr Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
title_full_unstemmed Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
title_sort Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
author Santos,Sabrina Miqueletti dos
author_facet Santos,Sabrina Miqueletti dos
Malpass,Geoffroy Roger Pointer
Okura,Mônica Hitomi
Granato,Ana Claudia
author_role author
author2 Malpass,Geoffroy Roger Pointer
Okura,Mônica Hitomi
Granato,Ana Claudia
author2_role author
author
author
dc.contributor.author.fl_str_mv Santos,Sabrina Miqueletti dos
Malpass,Geoffroy Roger Pointer
Okura,Mônica Hitomi
Granato,Ana Claudia
dc.subject.por.fl_str_mv sodium alginate
cinnamon
nut meg
Malus domestica
food security
topic sodium alginate
cinnamon
nut meg
Malus domestica
food security
description ABSTRACT: The effect of the incorporation of cinnamon (Cinnamomum cassia) and nut meg (Myristicafragrans) essential oils in alginate-based edible coatings that were applied on minimally processed apples, is reported. The minimum inhibitory concentrations were 1.25mg.mL-1 (cinnamon) and 2.50mg.mL-1 (nutmeg), against both Escherichia coli and Penicillium commune. Over storage periods there was a significant reduction in the E. coli and P. commune counts compared to the control. The extent of enzymatic browning was also significantly reduced in the coated samples. In the coated minimally processed apples sensory tests, the flavor had the lowest rating of the properties analyzed, for both treatments, followed by aroma and firmness.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
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=S0103-84782018001200751
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200751
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20180447
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.48 n.12 2018
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
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