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EnglishThe 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.
| Titolo: | INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE | |
| Autore/i: | Virginia Glicerina; Urszula Tylewicz; Lorenzo Siroli; CANALI, GIADA; Marco Dalla Rosa; Rosalba Lanciotti; Santina Romani | |
| Autore/i Unibo: | ||
| Anno: | 2017 | |
| Titolo del libro: | Book of Abstracts - Foodinnova 2017 | |
| Pagina iniziale: | 113 | |
| Pagina finale: | 113 | |
| 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. | |
| Data stato definitivo: | 11-mar-2018 | |
| Appare nelle tipologie: | 4.01 Contributo in Atti di convegno |
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