Development and evaluation of biodegradable films and coatings obtained from fruit and vegetable residues applied to fresh-cut carrot (Daucus carota L.)
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- 作者：Ana Elizabeth Cavalcante Fai1 ; Mariana Rangel Alves de Souza ; Suellen Toscano de Barros ; Natá ; lia Vinhosa Bruno ; Mariana Simõ ; es Larraz Ferreira ; É ; dira Castello Branco de Andrade Gonç ; alves ; ediracba@analisedealimentos.com.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Agroindustrial residue ; Extraction process ; Biodegradable coatings ; Mechanical properties ; Minimally processed vegetables
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：194-204
- 全文大小：1031 K
文摘
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Potential of the vegetable residues flour has been proved for coating and packaging.
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Film formation and its application were influenced by extraction procedures.
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Film packaging decreased weight loss and whitening of carrots.
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Immersion and spray coatings performed better on shredded carrots than sliced ones.
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Shelf life of packaged and coated carrots at 5 °C lasted 12 and 15 d, respectively.