Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage

Autores
Tomadoni, Bárbara María; Pereda, Mariana; Moreira, Maria del Rosario; Ponce, Alejandra Graciela
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Edible coatings (ECs) are a good strategy to extend shelf-life of fruit products. For this purpose, the use of polysaccharides such as chitosan (CH) are gaining popularity. In this study, chitosan coatings were evaluated in fresh-cut strawberries microbial and sensory quality through refrigerated storage at 5°C for 7 days. Also, two natural antimicrobial agents, i.e. vanillin (V) and geraniol (G), were incorporated in the coatings and evaluated at two different concentrations. In general, chitosan coatings were effective in the initial reduction of fresh-cut strawberries native microflora, even without the incorporated biopreservatives. However, through storage, neither of the coatings tested was able to control the growth of mesophilic bacteria. Among the tested sensory parameters, texture was the most important characteristic, which governed the shelf-life of the product.
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
EDIBLE COATINGS
MINIMALLY PROCESSED FRUITS
REFRIGERATED STORAGE
NATURAL ANTIMICROBIALS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/119249
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storageTomadoni, Bárbara MaríaPereda, MarianaMoreira, Maria del RosarioPonce, Alejandra GracielaEDIBLE COATINGSMINIMALLY PROCESSED FRUITSREFRIGERATED STORAGENATURAL ANTIMICROBIALShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Edible coatings (ECs) are a good strategy to extend shelf-life of fruit products. For this purpose, the use of polysaccharides such as chitosan (CH) are gaining popularity. In this study, chitosan coatings were evaluated in fresh-cut strawberries microbial and sensory quality through refrigerated storage at 5°C for 7 days. Also, two natural antimicrobial agents, i.e. vanillin (V) and geraniol (G), were incorporated in the coatings and evaluated at two different concentrations. In general, chitosan coatings were effective in the initial reduction of fresh-cut strawberries native microflora, even without the incorporated biopreservatives. However, through storage, neither of the coatings tested was able to control the growth of mesophilic bacteria. Among the tested sensory parameters, texture was the most important characteristic, which governed the shelf-life of the product.Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaMedwin Publishers2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/119249Tomadoni, Bárbara María; Pereda, Mariana; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage; Medwin Publishers; Food Science and Nutrition Technology; 4; 3; 5-2019; 1-112574-2701CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://medwinpublishers.com/FSNT/FSNT16000178.pdfinfo:eu-repo/semantics/altIdentifier/doi/10.23880/fsnt-16000178info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:03:27Zoai:ri.conicet.gov.ar:11336/119249instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:03:27.618CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
title Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
spellingShingle Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
Tomadoni, Bárbara María
EDIBLE COATINGS
MINIMALLY PROCESSED FRUITS
REFRIGERATED STORAGE
NATURAL ANTIMICROBIALS
title_short Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
title_full Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
title_fullStr Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
title_full_unstemmed Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
title_sort Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Pereda, Mariana
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Pereda, Mariana
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author_role author
author2 Pereda, Mariana
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv EDIBLE COATINGS
MINIMALLY PROCESSED FRUITS
REFRIGERATED STORAGE
NATURAL ANTIMICROBIALS
topic EDIBLE COATINGS
MINIMALLY PROCESSED FRUITS
REFRIGERATED STORAGE
NATURAL ANTIMICROBIALS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Edible coatings (ECs) are a good strategy to extend shelf-life of fruit products. For this purpose, the use of polysaccharides such as chitosan (CH) are gaining popularity. In this study, chitosan coatings were evaluated in fresh-cut strawberries microbial and sensory quality through refrigerated storage at 5°C for 7 days. Also, two natural antimicrobial agents, i.e. vanillin (V) and geraniol (G), were incorporated in the coatings and evaluated at two different concentrations. In general, chitosan coatings were effective in the initial reduction of fresh-cut strawberries native microflora, even without the incorporated biopreservatives. However, through storage, neither of the coatings tested was able to control the growth of mesophilic bacteria. Among the tested sensory parameters, texture was the most important characteristic, which governed the shelf-life of the product.
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Edible coatings (ECs) are a good strategy to extend shelf-life of fruit products. For this purpose, the use of polysaccharides such as chitosan (CH) are gaining popularity. In this study, chitosan coatings were evaluated in fresh-cut strawberries microbial and sensory quality through refrigerated storage at 5°C for 7 days. Also, two natural antimicrobial agents, i.e. vanillin (V) and geraniol (G), were incorporated in the coatings and evaluated at two different concentrations. In general, chitosan coatings were effective in the initial reduction of fresh-cut strawberries native microflora, even without the incorporated biopreservatives. However, through storage, neither of the coatings tested was able to control the growth of mesophilic bacteria. Among the tested sensory parameters, texture was the most important characteristic, which governed the shelf-life of the product.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/119249
Tomadoni, Bárbara María; Pereda, Mariana; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage; Medwin Publishers; Food Science and Nutrition Technology; 4; 3; 5-2019; 1-11
2574-2701
CONICET Digital
CONICET
url http://hdl.handle.net/11336/119249
identifier_str_mv Tomadoni, Bárbara María; Pereda, Mariana; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Chitosan edible coatings with geraniol or vanillin: A study on fresh-cut strawberries microbial and sensory quality through refrigerated storage; Medwin Publishers; Food Science and Nutrition Technology; 4; 3; 5-2019; 1-11
2574-2701
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://medwinpublishers.com/FSNT/FSNT16000178.pdf
info:eu-repo/semantics/altIdentifier/doi/10.23880/fsnt-16000178
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Medwin Publishers
publisher.none.fl_str_mv Medwin Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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