The use of edible coatings on fresh-cut fruits surface has the purpose to reduce moisture and aroma losses, minimize colour changes, improve textural quality and reduce microbial growth. As known from the literature, edible coating can be divided into three categories, taking into account the nature of their components: hydrocolloids (containing proteins, polysaccharides or alginates), lipids (constituted by fatty acids, acylglycerols or waxes) and composites (made by combining substances from the two previous categories) (1). Inside the lipid based coating group we can find chocolate coatings, solid suspensions whose continuous phase is hydrophobic and provides good barrier performances, improving at the same time the sensorial characteristics of the covered product (2). The aim of this work was to compare and evaluate the effect of two different cocoa-based coatings on some quality characteristics of fresh-cut fruits (grape and apple) during storage.
Virginia Glicerina, Urszula Tylewicz, Lorenzo Siroli, Giada Canali, Marco Dalla Rosa, Rosalba Lanciotti, et al. (2017). INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE. Valencia : Knowledge Management for Food Innovation - KM4FI.
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE
Virginia Glicerina
Writing – Original Draft Preparation
;Urszula TylewiczMethodology
;Lorenzo SiroliInvestigation
;CANALI, GIADAInvestigation
;Marco Dalla RosaSupervision
;Rosalba LanciottiWriting – Review & Editing
;Santina RomaniWriting – Review & Editing
2017
Abstract
The use of edible coatings on fresh-cut fruits surface has the purpose to reduce moisture and aroma losses, minimize colour changes, improve textural quality and reduce microbial growth. As known from the literature, edible coating can be divided into three categories, taking into account the nature of their components: hydrocolloids (containing proteins, polysaccharides or alginates), lipids (constituted by fatty acids, acylglycerols or waxes) and composites (made by combining substances from the two previous categories) (1). Inside the lipid based coating group we can find chocolate coatings, solid suspensions whose continuous phase is hydrophobic and provides good barrier performances, improving at the same time the sensorial characteristics of the covered product (2). The aim of this work was to compare and evaluate the effect of two different cocoa-based coatings on some quality characteristics of fresh-cut fruits (grape and apple) during storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
