Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food science & technology 2022-01, Vol.153, p.112475, Article 112475
Hauptverfasser: Oyom, William, Xu, Hengping, Liu, Zhitian, Long, Haitao, Li, Yongcai, Zhang, Zhong, Bi, Yang, Tahergorabi, Reza, Prusky, Dov
Format: Artikel
Sprache:eng
Schlagworte:
Cumin essential oil
Early crisp
Edible coating
Storage quality
Sweet potato starch
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112475