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Innovative edible coatings to improve storage of small fruits and fresh-cut

2016-09-29Doctoral thesis Open access
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datacite.subject.fosCiências Naturais::Ciências da Terra e do Ambientept_PT
dc.contributor.advisorAntunes, Maria Dulce
dc.contributor.advisorMiguel, Maria Graça
dc.contributor.advisorFaleiro, Leonor
dc.contributor.authorGuerreiro, Adriana Cavaco
dc.date.accessioned2017-02-15T14:44:56Z
dc.date.available2017-02-15T14:44:56Z
dc.date.issued2016-09-29
dc.date.submitted2015
dc.descriptionTese de doutoramento, Ciências Agrárias, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2016
dc.description.abstractEdible coatings enriched with essential oils or their constituents have been studied for their effect on increasing food storage life. The objective of the present study was to find the best edible coating formulations based on polysaccharides enriched with essential oils compounds to increase storage life of small fruit and fresh-cut. In the first year of this study, edible coating formulations based on alginate and pectin enriched with citral and eugenol were tested on Arbutus unedo berries, strawberries, raspberries and fresh-cut „Bravo de Esmolfe‟apples. General quality parameters [color CIE (L*hºC*), firmness, soluble solids content (SSC), weight loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels] were evaluated through cold storage. From them, two edible coatings which better preserved shelf-life for each polysaccharide (alginate and pectin) were chosen. The previous selected edible coatings were tested for cytotoxicity, then applied to the same fruit for studying their effect on nutritional and sensory parameters [color CIE (L*hºC*), firmness, soluble solids content, weight loss, microbial growth, taste panels, phenol compounds (total phenols, flavonoids, anthocyanins), sugars, organic acids, antioxidant activity (TEAC, ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl) and taste panels]. Ethylene and CO2 production as well as ethanol and acetaldehyde were also measured. The edible coating which better preserved fruit quality while increasing storage life was selected for commercial recommendation. Those were for arbutus berries alginate 1% + eugenol 0.1% + citral 0.15%, for fresh-cut „Bravo de Esmolfe‟ apple was alginate 2% + eugenol 0.1% plus dip in ascorbic acid, strawberries was alginate 2% + citral 0.15 % + eugenol 0.1% and for raspberrieswas pectin 1% + citral 0.15%+ eugenol 0.1%.pt_PT
dc.identifier.tid101401280pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.1/8988
dc.language.isoengpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlginatept_PT
dc.subjectPectinpt_PT
dc.subjectCitralpt_PT
dc.subjectEugenolpt_PT
dc.subjectApplept_PT
dc.subjectSmall fruitspt_PT
dc.titleInnovative edible coatings to improve storage of small fruits and fresh-cutpt_PT
dc.typedoctoral thesis
dspace.entity.typePublication
person.familyNameGuerreiro
person.givenNameAdriana
person.identifierR-004-VY7
person.identifier.ciencia-id5318-F751-754D
person.identifier.orcid0000-0002-3380-3892
person.identifier.scopus-author-id56007053600
rcaap.rightsopenAccesspt_PT
rcaap.typedoctoralThesispt_PT
relation.isAuthorOfPublication08f4d8b1-7e3f-4c60-80b2-f6bffcb71878
relation.isAuthorOfPublication.latestForDiscovery08f4d8b1-7e3f-4c60-80b2-f6bffcb71878
thesis.degree.grantorUniversidade do Algarve, Faculdade de Ciências e Tecnologia
thesis.degree.levelDoutor
thesis.degree.nameCiências Agráriaspt_PT

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