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Characterization and Antifungal Activity of Pomegranate Peel Extract and its Use in Polysaccharide-Based Edible Coatings to Extend the Shelf-Life of Capsicum ( Capsicum annuum L.)
10.1007/s11947-018-2101-x 2018-04-12 Effect of pomegranate peel extract (PPE) in two polysaccharide-based edible coatings namely chitosan and alginate on capsicum (Capsicum annuum L.) was studied during storage at 10 °C. The characterization of PPE confirmed the presence of polyphenols such as p... |
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Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry
10.1007/s11947-018-2092-7 2018-04-11 This study aimed to improve the shelf life of Chinese red bayberries using vacuum impregnation. Vacuum pressure of 5 kPa for 15 min, atmospheric pressure for 10 min, an impregnation temperature of 20 °C, alone or in combination with isotonic sucrose solution,... |
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Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation
10.1007/s11947-018-2100-y 2018-03-29 The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A full factorial experiment 23 was used to investigate the effect of storage temperature (16 and 30 °C),... |
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A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes
10.1007/s11947-018-2097-2 2018-03-28 New chemical marker-model food systems with d-ribose and NaOH precursors as color indicators and gellan gels as chemical marker carrier were explored for the assessment of the heating pattern of in packaged foods processed in microwave-assisted pasteurization... |
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Micropatterning Technology to Design an Edible Film for In Vitro Meat Production
10.1007/s11947-018-2095-4 2018-03-25 In vitro meat is an edible muscle tissue produced in a laboratory using bioengineering tools, avoiding the slaughter of farmed animals. In the early stages of in vitro meat production, the muscle cells need to be oriented and aligned to form muscle fibers. Ad... |
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A Technological Solution to Modulate the Aroma Profile during Beer Fermentation
10.1007/s11947-018-2099-0 2018-03-23 During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall product aroma. This paper presents the results of an experimental technique in which a condenser wa... |
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Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage
10.1007/s11947-018-2096-3 2018-03-23 To investigate the effect of decontamination treatment on the nutritional attributes of fresh-cut produce, fresh-cut slices of immature bell peppers were soaked in sodium hypochlorite solutions or slightly acidic electrolyzed water with varying concentrations... |
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Enhancement of Bioactive Compounds and Antioxidant Activities of Olive ( Olea europaea L.) Leaf Extract by Instant Controlled Pressure Drop
10.1007/s11947-018-2098-1 2018-03-22 In this work, the effect of Détente Instantanée Contrôlée (DIC) (French for instant controlled pressure drop) on the total polyphenol, flavonoids, α-tocopherol contents, and antioxidant activities of olive leaves was studied. Olive leaf extracts were pre-trea... |
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Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application
10.1007/s11947-018-2089-2 2018-03-15 Active plasticized banana flour nanocomposite film (APBNF) incorporated with a different garlic essential oil (GO) content was formed using a solution casting to determine the film properties prior to the investigation of its effectiveness to preserve the roa... |
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Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)
10.1007/s11947-018-2090-9 2018-03-15 Pectinmethylesterase (PME), peroxidase (POD), and polyphenoloxidase (PPO) residual activities (RAs) and physicochemical parameters (pH, total soluble solids (TSS), water activity (aw), viscosity and color) of Tommy Atkins and Manila mango purees (MPs) were ev... |