Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326759
Type: Artigo
Title: Basil-seed Gum Containing Origanum Vulgare Subsp Viride Essential Oil As Edible Coating For Fresh Cut Apricots
Author: Hashemi
Seyed Mohammad Bagher; Khaneghah
Amin Mousavi; Ghahfarrokhi
Maryam Ghaderi; Es
Ismail
Abstract: Basil seed gum (BSG) edible films containing with Origanum vulgare subsp. viride essential oil (OEO) (1-6%) were formulated in order to coating of fresh cut apricots. Chemical attributes, microbial load and sensory characteristics of coated fresh apricot-cut during cold storage at 4 degrees C for 8 d were investigated. The addition of OEO significantly decreased water vapor permeability (WVP) of films while increased their moisture content (p < 0.05).The applied coatings reduced total plate count, yeasts and molds populations. Among all tested treatments, the BSG +6% OEO was determined as the most effective in reducing the microbial populations of apricot cuts. In comparison with the control, total soluble phenolic and antioxidant activity of OEO added samples was enhanced significantly at the end of cold storage. The new introduced incorporated OEO BSG film and coating could provide great improvement in terms of odor and overall acceptability and it could be applied in order to maintain quality of fresh apricot cuts. (C) 2016 Elsevier B.V. All rights reserved.
Subject: Fresh Cut Apricots
Basil Seed Gum
Edible Coating
Oregano Essential Oil
Active Packaging
Editor: Elsevier Science BV
Amsterdam
Rights: fechado
Identifier DOI: 10.1016/j.postharvbio.2016.11.003
Address: http://www.sciencedirect.com/science/article/pii/S0925521416305348
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000392779700003.pdf619.02 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.