期刊
FOOD PACKAGING AND SHELF LIFE
卷 28, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fpsl.2021.100635
关键词
Calcium caseinate; gamma-irradiation; Active coating; Minimally processed vegetables
资金
- Natural Sciences and Engineering Research Council of Canada (NSERC) [RGPIN201705947]
- NSERC [CRDPJ 48870215]
- Quebec Consortium for Industrial Bioprocess Research and Innovation (CRIBIQ) [2015023PRC16]
- International Atomic Energy Agency (IAEA)
- Biosecur Lab.
- SkjodtBarrett Foods Inc.
- Foodarom Group Inc.
- A. Kerry Company
- ArmandFrappier Foundation
- IAEA
Combining antimicrobial nanoemulsion with gamma-irradiation using Ca-Cas as the encapsulation matrix can effectively extend the shelf-life of carrots and maintain their quality.
For increasing the shelf-life of carrot slices during storage, a bioactive edible coating was applied. An antimicrobial nanoemulsion (composed of citrus extract, cranberry juice and essential oils) was incorporated into a calcium caseinate (Ca-Cas)-based encapsulation matrix. Gamma-irradiation at 32 kGy was evaluated for its ability to improve the physicochemical properties of the coating via Ca-Cas cross-linking. Irradiation of Ca-Cas was found to be effective in preserving the mechanical properties of the coating containing the nanoemulsion. Pre-cut carrots were then subjected to different coatings applied alone or combined to gamma-irradiation post-treatment at 0.5 kGy. The quality and the shelf-life of carrot were assessed by evaluating the weight loss, texture and color of carrots as well as their microbial quality. The combined treatment of bioactive coating with irradiation showed a synergistic potential and a higher efficiency to extend the shelf-life of carrots and maintain their quality throughout storage, compared to single treatments.
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