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Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries 116
Sánchez,Leidy Carolina Ayala; Real,Claudia Patricia Valenzuela; Perez,Yanneth Bohórquez.
In order to increase the shelf life and maintain the quality and stability of the biological compounds with antioxidant activity present in Castilla blackberry fruits, a sodium alginate-based edible crosslinked coating was applied, and the fruits were packed in two different plastic containers and stored under refrigeration (3 ± 1 °C). Total antioxidant capacity and its relationship to physicochemical variables such as pH, Brix, and acidity were evaluated in six treatments: uncoated blackberry stored in a macroperforated container (T1) and thermosealed container (T2), without crosslinked coating in a macroperforated container (T3) and thermosealed container (T4), with crosslinked coating (calcium ions) packed in macroperforated container (T5) and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit preservation; Food packaging; Functional compounds.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200009
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