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| Bitencourt,Raphaela Gabri; Possas,Arícia Mara Melo; Camilloto,Geany Peruch; Cruz,Renato Souza; Otoni,Caio Gomide; Soares,Nilda de Fátima Ferreira. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimal processing; Edible coating; Essential oil; Pineapple. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000600027 |
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