Shelf‐life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film

BACKGROUND: The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf‐life of fresh blueberries stored at 4 °C and 75% relative humidity. These conditions were used to simulat...

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Veröffentlicht in:	Journal of the science of food and agriculture 2016-01, Vol.96 (2), p.619-626
Hauptverfasser:	Abugoch, Lilian, Tapia, Cristián, Plasencia, Dora, Pastor, Ana, Castro‐Mandujano, Olivio, López, Luis, Escalona, Victor H
Format:	Artikel
Sprache:	eng
Schlagworte:	Berries Blueberries Blueberry Plants Chenopodium quinoa - chemistry Chitosan citric acid Coating coatings color cooking fats and oils Edible edible film edible films firmness Food Packaging - instrumentation Food Preservation - methods Food science fresh blueberry shelf-life Fruit - microbiology Fungi - growth & development Microscopy, Electron, Scanning Molds Permeability Plant Oils Plant Proteins Quinoa quinoa protein relative humidity ripening shelf life storage time Sunflower Oil Supermarkets Tensile Strength Time Factors titratable acidity total soluble solids Water water vapor weight loss Yeast Yeasts
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