کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190375 963530 2007 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussels sprouts
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussels sprouts
چکیده انگلیسی

To extend shelf life, the effects of polyvinylchloride film (PVC) and edible coatings on quality aspects of refrigerated Brussels sprouts were studied. Starch-based coatings were formulated using glycerol (G), sorbitol (S) or glycerol plus sunflower oil (O). Sprouts so treated as well as uncoated ones were placed on expanded polystyrene trays. Combinations of PVC and coatings (treatments named G-PVC, S-PVC and O-PVC) were also tested. Uncovered trays were maintained as controls. All packages were stored at 0 °C for 42 days and samples were removed every 14 days to determine commercial acceptability, weight loss, surface colour (of sprouts’ heads and bases) and texture. Sprouts in all treatments maintained optimum quality conditions over the first 14 days. At the end of storage, browning of cut zones and losses in weight and firmness were minimised in PVC-packaged sprouts, particularly in G-PVC. Therefore, PVC and G-PVC treatments were selected to evaluate some nutritional quality components. Ascorbic acid and total flavonoid contents remained almost constant while radical scavenging activity increased after 42 days of storage. Thus, PVC and G-PVC treatments showed the best performance for long-term refrigerated storage of Brussels sprouts.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 103, Issue 3, 2007, Pages 701–709
نویسندگان
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