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- Title
Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples.
- Authors
dos Santos, Sabrina Miqueletti; Pointer Malpass, Geoffroy Roger; Hitomi Okura, Mônica; Claudia Granato, Ana
- Abstract
The effect of the incorporation of cinnamon (Cinnamomum cassia) and nut meg (Myristicafragrans) essential oils in alginatebased edible coatings that were applied on minimally processed apples, is reported. The minimum inhibitory concentrations were 1.25mg.mLM-1 (cinnamon) and 2.50mg.mLM-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.
- Subjects
EDIBLE coatings; CINNAMOMUM; NUTMEG tree; ESSENTIAL oils; ESCHERICHIA coli
- Publication
Ciência Rural, 2018, Vol 48, Issue 12, p1
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20180447