Data/hora: 14/06/2024 15:51:31

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation	
Autores: 	Bitencourt,Raphaela Gabri; Possas,Arícia Mara Melo; Camilloto,Geany Peruch; Cruz,Renato Souza; Otoni,Caio Gomide; Soares,Nilda de Fátima Ferreira.	
Data: 	2014-06-01	
Ano: 	2014	
Palavras-chave: 	Minimal processing; Edible coating; Essential oil; Pineapple.	
Resumo: 	The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P&gt;0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000600027	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/S0103-84782014000600027	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.44 n.6 2014	
Fonte: 	info:eu-repo/semantics/openAccess