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Type: Artigo de periódico
Title: Antimicrobial And Aromatic Edible Coating On Fresh-cut Pineapple Preservation [revestimento Comestível Antimicrobiano E Aromático Na Conservação De Abacaxi Minimamente Processado]
Author: Bitencourt R.G.
Possas A.M.M.
Camilloto G.P.
Cruz R.S.
Otoni C.G.
Soares N.F.F.
Abstract: The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.
Editor: Universidade Federal de Santa Maria
Rights: aberto
Identifier DOI: 10.1590/S0103-84782014000600027
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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