Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges
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Cita bibliográficaContreras‐Oliva, A., Rojas‐Argudo, C., & Pérez‐Gago, M. B. (2011). Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’oranges. International journal of food science & technology, 46(11), 2437-2445.
‘Valencia’ oranges were coated with edible coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW) and shellac. Coatings were prepared at two BW⁄ shellac ratios (1:3 and 3:1) and two solid content (SC) (4% and 8%). A commercial wax at a 10% SC, as a control of coated fruits, and an uncoated control were also tested. Oranges were stored up to 16 weeks at 5 C, followed by 1 week at 20 C. Although sensory quality was not negatively affected by coating application, care should be taken to the SC and shellac content of the formulations, since an increase in these parameters translated in a significant increase in the level of ethanol. Results indicate that HPMC–BW–shellac coating with 4% SC and a BW⁄ shellac ratio 1:3 would provide the best compromise to extend shelf life of ‘Valencia’ oranges by reducing weight loss, providing gloss and maintaining the nutritional quality of the fruits.