Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico‐chemical and nutritional quality of ‘Oronules’ mandarins
Identifieur interne : 001513 ( Main/Exploration ); précédent : 001512; suivant : 001514Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico‐chemical and nutritional quality of ‘Oronules’ mandarins
Auteurs : Adriana Contreras-Oliva [Espagne, Mexique] ; Cristina Rojas-Argudo [Espagne] ; Maria B. Pérez-Gago [Espagne]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2012-03-15.
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- KwdEn :
Abstract
BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi‐permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax (BW)–shellac coatings on the physico‐chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at the same lipid content differed in the BW:shellac ratio (1:3 and 3:1) and SC of the formulations (40 and 80 g kg−1).
Url:
DOI: 10.1002/jsfa.4649
Affiliations:
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