Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation
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- 作者：Yoon Ah Oha ; 1 ; Yeong Ji Oha ; 1 ; Ah Young Songa ; Jin Sung Wona ; Kyung Bin Songb ; Sea C. Mina ; smin@swu.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Grape ; Edible coating ; Nanoemulsion ; Essential oil ; Chitosan
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：742-750
- 全文大小：1074 K
文摘
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Dynamic high pressure process produces stable lemongrass oil-chitosan nanoemulsion.
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Nano-coating preserves grapes longer than conventional emulsion coating.
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Nano-coating improves microbiological safety against Salmonella on grape berries.
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Nano-coating minimizes differences in sensory attributes compared with fresh grapes.