Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating
An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion o...
| Autores principales: | , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2015
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| Acceso en línea: | http://eprints.uanl.mx/15011/1/179.pdf |
| _version_ | 1824414223769272320 |
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| author | Cruz, Virgilio Rojas, Romeo Saucedo Pompa, Saul Martínez, Dolores G. Aguilera Carbó, Antonio Francisco Alvarez, Olga B. Rodríguez, Raúl Ruiz, Judith Aguilar González, Cristóbal Noé |
| author_facet | Cruz, Virgilio Rojas, Romeo Saucedo Pompa, Saul Martínez, Dolores G. Aguilera Carbó, Antonio Francisco Alvarez, Olga B. Rodríguez, Raúl Ruiz, Judith Aguilar González, Cristóbal Noé |
| author_sort | Cruz, Virgilio |
| collection | Repositorio Institucional |
| description | An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated
pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due
to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods. |
| format | Article |
| id | eprints-15011 |
| institution | UANL |
| language | English |
| publishDate | 2015 |
| record_format | eprints |
| spelling | eprints-150112020-04-28T18:40:43Z http://eprints.uanl.mx/15011/ Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating Cruz, Virgilio Rojas, Romeo Saucedo Pompa, Saul Martínez, Dolores G. Aguilera Carbó, Antonio Francisco Alvarez, Olga B. Rodríguez, Raúl Ruiz, Judith Aguilar González, Cristóbal Noé An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods. 2015 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/15011/1/179.pdf http://eprints.uanl.mx/15011/1.haspreviewThumbnailVersion/179.pdf Cruz, Virgilio y Rojas, Romeo y Saucedo Pompa, Saul y Martínez, Dolores G. y Aguilera Carbó, Antonio Francisco y Alvarez, Olga B. y Rodríguez, Raúl y Ruiz, Judith y Aguilar González, Cristóbal Noé (2015) Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating. Journal of Chemistry, 2015. pp. 1-7. ISSN 2090-9063 http://doi.org/10.1155/2015/138707 doi:10.1155/2015/138707 |
| spellingShingle | Cruz, Virgilio Rojas, Romeo Saucedo Pompa, Saul Martínez, Dolores G. Aguilera Carbó, Antonio Francisco Alvarez, Olga B. Rodríguez, Raúl Ruiz, Judith Aguilar González, Cristóbal Noé Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_full | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_fullStr | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_full_unstemmed | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_short | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_sort | improvement of shelf life and sensory quality of pears using a specialized edible coating |
| url | http://eprints.uanl.mx/15011/1/179.pdf |
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