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Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage

Mannozzi, Cinzia; Tylewicz, Urszula; Chinnici, Fabio; Siroli, Lorenzo; Rocculi, Pietro; Dalla Rosa, Marco and Romani, Santina (2018) Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage. Food Chemistry, 251, pp. 18-24.

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Online at: https://www.sciencedirect.com/science/article/pii/S0308814618300153?via%3Dihub

Summary

The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4 °C.
For weight loss, pH and dry matter no relevant differences were detected among the control and the differently coated samples at each considered storage time. Chitosan and chitosan + procyanidins coatings promoted a slight decrease of luminosity and an increase of blue hue colour of blueberry samples during the whole storage period. The use of coating promoted an increase in the antiradical activity that was the highest in blueberries coated with chitosan + procyanidins. Microbiological analysis results indicated that the chitosan-based coated samples had a significantly higher yeast and mould growth inhibition compared to the uncoated sample.


EPrint Type:Journal paper
Keywords:Edible coating, Chitosan, Procyanidins, Blueberries, Antioxidant activity
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > EcoBerries
Italy > Univ. Bologna
FP7 Grant Agreement Number:618107
DOI:https://doi.org/10.1016/j.foodchem.2018.01.015
Deposited By: Tylewicz, Dr Urszula
ID Code:32930
Deposited On:13 Apr 2018 10:19
Last Modified:13 Apr 2018 10:19
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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