Edible coatings for strawberry based on extracellular compounds of Humphreya coffeata

Edible coatings (EC) are a biodegradable alternative for food preservation. In this work EC based on extracellular compounds of Humphreya coffeata and pectin (PHC) were elaborated and characterized through testing on strawberries. Two PHC types were obtained (PHC1, which settled, and PHC2, which flo...

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Veröffentlicht in:	Bioresources 2021-08, Vol.16 (3), p.5556-5573
Hauptverfasser:	Agapito-Ocampo, Alma Rosa, Amaro-Guadarrama, Benjamín, Díaz-Godínez, Gerardo, Acosta-Urdapilleta, Ma de Lourdes, Aguilar-Marcelino, Liliana, García-Hernández, Edgar, Téllez-Téllez, Maura
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Berries Biodegradability Biodegradation Coatings Decay Experimentation Food preservation Free radicals Fruits Fungi Gallic acid Humidity Molecular weight Pectin Permeability Phenols Physiology Respiration Scavenging Strawberries Sulfonic acid
Online-Zugang:	Volltext
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