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Films based on hawthorn (Crataegus spp.) fruit pectin and candelilla wax emulsions: characterization and application on Pleurotus ostreatus Agrociencia
Lozano-Grande,María A.; Valle-Guadarrama,Salvador; Aguirre-Mandujano,Eleazar; Lobato-Calleros,Consuelo S. O.; Huelitl-Palacios,Fabiola.
Abstract Hawthorn or tejocote (Crataegus spp.) is an underutilized species in Mexico, but its fruit possesses a high pectin content, which may be utilized to give it added value. The objectives of this study were to extract pectin (HP) from hawthorn fruit to be used with candelilla wax (CW) in the preparation of emulsions with 1-2 % HP and 0.5-1 % CW, and to evaluate the potential use of such emulsions as coatings of fresh produce to preserve quality attributes in postharvest. Rheological measurements showed that emulsions behaved as typical structural materials and flow properties were well described by the modified Carreau model. Emulsions were cast to obtain edible films. Increments of HP increased tensile strength (0.16 to 0.22 MPa) but reduced its...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Candelilla wax; Edible films; Hawthorn pectin; Postharvest; Shelf life.
Ano: 2016 URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952016000700849
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