| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation
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| Autores: |
Bitencourt,Raphaela Gabri
Possas,Arícia Mara Melo
Camilloto,Geany Peruch
Cruz,Renato Souza
Otoni,Caio Gomide
Soares,Nilda de Fátima Ferreira
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| Data: |
2014-06-01
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| Ano: |
2014
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| Palavras-chave: |
Minimal processing
Edible coating
Essential oil
Pineapple
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| 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>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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000600027
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/S0103-84782014000600027
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.44 n.6 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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