Edible coating with probiotic as a quality factor for minimally processed carrots
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s13197-018-3301-0 http://hdl.handle.net/11449/171138 |
Resumo: | The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8 ± 2 °C. Carrot slices were submerged in a sodium alginate solution with and without the addition of Lactobacillus acidophilus La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for L. acidophilus. In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products. |
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Edible coating with probiotic as a quality factor for minimally processed carrotsFresh-cut vegetablesLactobacillus acidophilusSodium alginateViabilityThe objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8 ± 2 °C. Carrot slices were submerged in a sodium alginate solution with and without the addition of Lactobacillus acidophilus La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for L. acidophilus. In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)São Paulo State University “Júlio de Mesquita Filho” – UNESP, São José do Rio Preto Campus, Rua Cristovão Colombo, 2265, Bairro Jardim NazarethTechnology Faculty “Estudante Rafael Almeida Camarinha” - FATEC Marília –SP, Av. Castro Alves, 62, 2° andar, Bairro SomenzariSão Paulo State University “Júlio de Mesquita Filho” – UNESP, São José do Rio Preto Campus, Rua Cristovão Colombo, 2265, Bairro Jardim NazarethFAPESP: 2014/11514-8Universidade Estadual Paulista (Unesp)Technology Faculty “Estudante Rafael Almeida Camarinha” - FATEC Marília –SPShigematsu, Elke [UNESP]Dorta, ClaudiaRodrigues, Fábio J.Cedran, Marina F.Giannoni, Juliana A.Oshiiwa, MarieMauro, Maria A. [UNESP]2018-12-11T16:54:04Z2018-12-11T16:54:04Z2018-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article3712-3720application/pdfhttp://dx.doi.org/10.1007/s13197-018-3301-0Journal of Food Science and Technology, v. 55, n. 9, p. 3712-3720, 2018.0975-84020022-1155http://hdl.handle.net/11449/17113810.1007/s13197-018-3301-02-s2.0-850490476332-s2.0-85049047633.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technology0,689info:eu-repo/semantics/openAccess2023-10-12T06:07:11Zoai:repositorio.unesp.br:11449/171138Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-12T06:07:11Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Edible coating with probiotic as a quality factor for minimally processed carrots |
title |
Edible coating with probiotic as a quality factor for minimally processed carrots |
spellingShingle |
Edible coating with probiotic as a quality factor for minimally processed carrots Shigematsu, Elke [UNESP] Fresh-cut vegetables Lactobacillus acidophilus Sodium alginate Viability |
title_short |
Edible coating with probiotic as a quality factor for minimally processed carrots |
title_full |
Edible coating with probiotic as a quality factor for minimally processed carrots |
title_fullStr |
Edible coating with probiotic as a quality factor for minimally processed carrots |
title_full_unstemmed |
Edible coating with probiotic as a quality factor for minimally processed carrots |
title_sort |
Edible coating with probiotic as a quality factor for minimally processed carrots |
author |
Shigematsu, Elke [UNESP] |
author_facet |
Shigematsu, Elke [UNESP] Dorta, Claudia Rodrigues, Fábio J. Cedran, Marina F. Giannoni, Juliana A. Oshiiwa, Marie Mauro, Maria A. [UNESP] |
author_role |
author |
author2 |
Dorta, Claudia Rodrigues, Fábio J. Cedran, Marina F. Giannoni, Juliana A. Oshiiwa, Marie Mauro, Maria A. [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Technology Faculty “Estudante Rafael Almeida Camarinha” - FATEC Marília –SP |
dc.contributor.author.fl_str_mv |
Shigematsu, Elke [UNESP] Dorta, Claudia Rodrigues, Fábio J. Cedran, Marina F. Giannoni, Juliana A. Oshiiwa, Marie Mauro, Maria A. [UNESP] |
dc.subject.por.fl_str_mv |
Fresh-cut vegetables Lactobacillus acidophilus Sodium alginate Viability |
topic |
Fresh-cut vegetables Lactobacillus acidophilus Sodium alginate Viability |
description |
The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8 ± 2 °C. Carrot slices were submerged in a sodium alginate solution with and without the addition of Lactobacillus acidophilus La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for L. acidophilus. In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:54:04Z 2018-12-11T16:54:04Z 2018-09-01 |
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://dx.doi.org/10.1007/s13197-018-3301-0 Journal of Food Science and Technology, v. 55, n. 9, p. 3712-3720, 2018. 0975-8402 0022-1155 http://hdl.handle.net/11449/171138 10.1007/s13197-018-3301-0 2-s2.0-85049047633 2-s2.0-85049047633.pdf |
url |
http://dx.doi.org/10.1007/s13197-018-3301-0 http://hdl.handle.net/11449/171138 |
identifier_str_mv |
Journal of Food Science and Technology, v. 55, n. 9, p. 3712-3720, 2018. 0975-8402 0022-1155 10.1007/s13197-018-3301-0 2-s2.0-85049047633 2-s2.0-85049047633.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology 0,689 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
3712-3720 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964533391884288 |