| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277705 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠We obtained alginate-acerola films added with cellulose whiskers or montmorillonite. ⺠Both nanofillers reduced water vapor permeability of films. ⺠When applied as coatings to acerolas, films reduced weight loss, decay incidence, and ripening rates. ⺠Coatings favored ascorbic acid retention by fruits. ⺠The coating with montmorillonite had the best performance.
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Authors
Henriette M.C. Azeredo, Kelvi W.E. Miranda, Hálisson L. Ribeiro, Morsyleide F. Rosa, Diego M. Nascimento,