Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Autores
Mannozzi, C.; Cecchini, Juan Pablo; Tylewicz, U.; Siroli, L.; Patrignani, Francesca; Lanciotti, R.; Rocculi, P.; Dalla Rosa, M.; Romani, S.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Edible films or coatings could be used as an alternative way of conservation, because of their ability to reduce respiration and transpiration rate, maintain firmness and generally delay fruit senescence. The aim of this research was to evaluate the influence of different types of coating: sodium alginate (Al), pectin (Pe) and sodium alginate plus pectin (Al + Pe), on some blueberries quality characteristics, cell viability and microbial growth during 14 days of storage at 4 °C. Blueberry samples differently coated did not show significant differences in weight loss, pH, soluble solid and dry matter content. However, the application of Al, Pe and Al + Pe improved the firmness of blueberry samples as compared to the uncoated one. Changes in the surface reflection properties in the coated blueberries induced a general lower lightness and a more intense blue hue colour than the control sample. The microbiological results indicated that the coating of blueberry, in particular with Al or Pe, significantly reduced the growth kinetics of yeasts and mesophilic aerobic bacteria.
Fil: Mannozzi, C.. Universidad de Bologna; Italia
Fil: Cecchini, Juan Pablo. Universidad Nacional del Litoral; Argentina
Fil: Tylewicz, U.. Universidad de Bologna; Italia
Fil: Siroli, L.. Universidad de Bologna; Italia
Fil: Patrignani, Francesca. Universidad de Bologna; Italia
Fil: Lanciotti, R.. Universidad de Bologna; Italia
Fil: Rocculi, P.. Universidad de Bologna; Italia
Fil: Dalla Rosa, M.. Universidad de Bologna; Italia
Fil: Romani, S.. Universidad de Bologna; Italia
Materia
Alginate
Fruit
Pectin
Quality
Storage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/70391
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/70391
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-lifeMannozzi, C.Cecchini, Juan PabloTylewicz, U.Siroli, L.Patrignani, FrancescaLanciotti, R.Rocculi, P.Dalla Rosa, M.Romani, S.AlginateFruitPectinQualityStoragehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Edible films or coatings could be used as an alternative way of conservation, because of their ability to reduce respiration and transpiration rate, maintain firmness and generally delay fruit senescence. The aim of this research was to evaluate the influence of different types of coating: sodium alginate (Al), pectin (Pe) and sodium alginate plus pectin (Al + Pe), on some blueberries quality characteristics, cell viability and microbial growth during 14 days of storage at 4 °C. Blueberry samples differently coated did not show significant differences in weight loss, pH, soluble solid and dry matter content. However, the application of Al, Pe and Al + Pe improved the firmness of blueberry samples as compared to the uncoated one. Changes in the surface reflection properties in the coated blueberries induced a general lower lightness and a more intense blue hue colour than the control sample. The microbiological results indicated that the coating of blueberry, in particular with Al or Pe, significantly reduced the growth kinetics of yeasts and mesophilic aerobic bacteria.Fil: Mannozzi, C.. Universidad de Bologna; ItaliaFil: Cecchini, Juan Pablo. Universidad Nacional del Litoral; ArgentinaFil: Tylewicz, U.. Universidad de Bologna; ItaliaFil: Siroli, L.. Universidad de Bologna; ItaliaFil: Patrignani, Francesca. Universidad de Bologna; ItaliaFil: Lanciotti, R.. Universidad de Bologna; ItaliaFil: Rocculi, P.. Universidad de Bologna; ItaliaFil: Dalla Rosa, M.. Universidad de Bologna; ItaliaFil: Romani, S.. Universidad de Bologna; ItaliaElsevier Science2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/70391Mannozzi, C.; Cecchini, Juan Pablo; Tylewicz, U.; Siroli, L.; Patrignani, Francesca; et al.; Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 440-4440023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.12.056info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816308428info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:08:33Zoai:ri.conicet.gov.ar:11336/70391instacron: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:34982025-09-29 10:08:33.944CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
title Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
spellingShingle Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
Mannozzi, C.
Alginate
Fruit
Pectin
Quality
Storage
title_short Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
title_full Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
title_fullStr Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
title_full_unstemmed Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
title_sort Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
dc.creator.none.fl_str_mv Mannozzi, C.
Cecchini, Juan Pablo
Tylewicz, U.
Siroli, L.
Patrignani, Francesca
Lanciotti, R.
Rocculi, P.
Dalla Rosa, M.
Romani, S.
author Mannozzi, C.
author_facet Mannozzi, C.
Cecchini, Juan Pablo
Tylewicz, U.
Siroli, L.
Patrignani, Francesca
Lanciotti, R.
Rocculi, P.
Dalla Rosa, M.
Romani, S.
author_role author
author2 Cecchini, Juan Pablo
Tylewicz, U.
Siroli, L.
Patrignani, Francesca
Lanciotti, R.
Rocculi, P.
Dalla Rosa, M.
Romani, S.
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Alginate
Fruit
Pectin
Quality
Storage
topic Alginate
Fruit
Pectin
Quality
Storage
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 films or coatings could be used as an alternative way of conservation, because of their ability to reduce respiration and transpiration rate, maintain firmness and generally delay fruit senescence. The aim of this research was to evaluate the influence of different types of coating: sodium alginate (Al), pectin (Pe) and sodium alginate plus pectin (Al + Pe), on some blueberries quality characteristics, cell viability and microbial growth during 14 days of storage at 4 °C. Blueberry samples differently coated did not show significant differences in weight loss, pH, soluble solid and dry matter content. However, the application of Al, Pe and Al + Pe improved the firmness of blueberry samples as compared to the uncoated one. Changes in the surface reflection properties in the coated blueberries induced a general lower lightness and a more intense blue hue colour than the control sample. The microbiological results indicated that the coating of blueberry, in particular with Al or Pe, significantly reduced the growth kinetics of yeasts and mesophilic aerobic bacteria.
Fil: Mannozzi, C.. Universidad de Bologna; Italia
Fil: Cecchini, Juan Pablo. Universidad Nacional del Litoral; Argentina
Fil: Tylewicz, U.. Universidad de Bologna; Italia
Fil: Siroli, L.. Universidad de Bologna; Italia
Fil: Patrignani, Francesca. Universidad de Bologna; Italia
Fil: Lanciotti, R.. Universidad de Bologna; Italia
Fil: Rocculi, P.. Universidad de Bologna; Italia
Fil: Dalla Rosa, M.. Universidad de Bologna; Italia
Fil: Romani, S.. Universidad de Bologna; Italia
description Edible films or coatings could be used as an alternative way of conservation, because of their ability to reduce respiration and transpiration rate, maintain firmness and generally delay fruit senescence. The aim of this research was to evaluate the influence of different types of coating: sodium alginate (Al), pectin (Pe) and sodium alginate plus pectin (Al + Pe), on some blueberries quality characteristics, cell viability and microbial growth during 14 days of storage at 4 °C. Blueberry samples differently coated did not show significant differences in weight loss, pH, soluble solid and dry matter content. However, the application of Al, Pe and Al + Pe improved the firmness of blueberry samples as compared to the uncoated one. Changes in the surface reflection properties in the coated blueberries induced a general lower lightness and a more intense blue hue colour than the control sample. The microbiological results indicated that the coating of blueberry, in particular with Al or Pe, significantly reduced the growth kinetics of yeasts and mesophilic aerobic bacteria.
publishDate 2017
dc.date.none.fl_str_mv 2017-11
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/11336/70391
Mannozzi, C.; Cecchini, Juan Pablo; Tylewicz, U.; Siroli, L.; Patrignani, Francesca; et al.; Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 440-444
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/70391
identifier_str_mv Mannozzi, C.; Cecchini, Juan Pablo; Tylewicz, U.; Siroli, L.; Patrignani, Francesca; et al.; Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 440-444
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.12.056
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816308428
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1844613954922348544
score 13.070432

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