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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
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
Citation: Postharvest Biology And Technology. Elsevier Science Bv, v. 125, p. 26 - 34, 2017.
Rights: fechado
Identifier DOI: 10.1016/j.postharvbio.2016.11.003
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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