Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model.
作者： Hadar Arnon-Rips , Ron Porat , Elena Poverenov
DOI: 10.1016/J.FOODCHEM.2018.10.117
关键词:
摘要: Abstract Emulsification approach is widely employed to deliver beneficial agents liquid food products, whereas utilizing emulsions with solid scarce. In this research, coarse and nano of citral were prepared embedded in chitosan or carboxymethyl cellulose (CMC) polysaccharides form active edible coatings for solid-state delivery. Polysaccharides stabilized the by electrostatic interactions, while also prevented coalescence. The emulsion based films showed a more organized dense morphology (E-SEM), higher water vapor barrier, better mechanical features (strength, elasticity Young modulus) than ones. When applied on model, fresh-cut melons, nanoemulsified demonstrated superior antimicrobial protection (up 5-log reduction) significantly extended product’s storability 13 days). presented could be further delivery other (nutrients, aroma, antimicrobial, antioxidants) contributing general progress field.
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