Biocomposite edible coatings based on cross linked-sesame protein and mango puree for the shelf life stability of fresh-cut mango fruit 机翻标题: 暂无翻译,请尝试点击翻译按钮。

来源
Journal of food process engineering
年/卷/期
2019 / 42 / 1
页码
e12938.1-e12938.9
ISSN号
0145-8876
作者单位
Amity Univ, Amity Inst Food Technol, Noida 201303, Uttar Pradesh, India;St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Longowal, Punjab, India;St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Longowal, Punjab, India;Maharaja Ranjit Singh Punjab Tech Univ, Dept Food Sci & Technol, Bathinda, Punjab, India;
作者
Sharma, Loveleen;Saini, Charanjiv Singh;Sharma, Harish Kumar;Sandhu, Kawaljit Singh;
摘要
Effect of bi-layer coatings based on native/crosslinked sesame protein guar gum and mango puree with the addition of guar gum and calcium chloride on storage of fresh cut mango for 15 days was evaluated. Fruits were coated by layer by layer dipping method by crosslinked sesame protein/guar gum (coating-A) as a first layer and mango puree/calcium chloride (coating-B) as a second layer and stored in polystyrene trays. Drip loss %, firmness, degrees Brix, titrable acidity, ascorbic acid content, total phenolic content, carotenoids, total sugars, and reducing sugars for both coated and noncoated samples were determined during 1, 3, 7, 12, and 15 days of storage. Results exhibited that all coating formulations have potential to improve the shelf life and maintain the quality of fresh cut mango for 15 days. Coatings from crosslinked proteins were found to be more effective as compared with native sesame protein based coatings.
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