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dc.contributor.authorContreras-Oliva, Adriana
dc.contributor.authorRojas-Argudo, Cristina
dc.contributor.authorPérez-Gago, María B.
dc.date.accessioned2017-06-01T10:11:35Z
dc.date.available2017-06-01T10:11:35Z
dc.date.issued2012
dc.identifier.citationContreras-Oliva, Adriana, Rojas-Argudo, C., Pérez-Gago, María B. (2012). Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins. Journal of the science of food and agriculture, 92(4), 794-802.
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/20.500.11939/5045
dc.description.abstractBACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi-permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)-beeswax (BW)-shellac coatings on the physico-chemical, sensory and nutritional quality of 'Oronules' mandarins. Coatings prepared at the same lipid content differed in the BW: shellac ratio (1 : 3 and 3 : 1) and SC of the formulations (40 and 80 g kg(-1)). RESULTS: The coating with 1 : 3 BW: shellac ratio and 80 g kg(-1) SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW: shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off-flavour when coatings were applied at 80 g kg(-1) SC. Nutritional quality was not affected by the application of the different treatments. CONCLUSION: HPMC-lipid coatings have the potential to extend shelf life of 'Oronules' mandarins. However, care should be taken controlling formulation SC to avoid the build-up of off-flavour. (C) 2011 Society of Chemical Industry
dc.language.isoen
dc.titleEffect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins
dc.typearticle
dc.date.issuedFreeFormMAR 15 2012
dc.identifier.doi10.1002/jsfa.4649
dc.journal.abbreviatedTitleJ.Sci.Food Agric.
dc.journal.issueNumber4
dc.journal.titleJournal of the science of food and agriculture
dc.journal.volumeNumber92
dc.page.final802
dc.page.initial794
dc.rights.accessRightsopenAccess
dc.source.typeImpreso


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