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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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 Oh^a ; ¹ ; Yeong Ji Oh^a ; ¹ ; Ah Young Song^a ; Jin Sung Won^a ; Kyung Bin Song^b ; Sea C. Min^a ; ^{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

•: Dynamic high pressure process produces stable lemongrass oil-chitosan nanoemulsion.
•: Nano-coating preserves grapes longer than conventional emulsion coating.
•: Nano-coating improves microbiological safety against Salmonella on grape berries.
•: Nano-coating minimizes differences in sensory attributes compared with fresh grapes.

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