Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585627 | Food Chemistry | 2018 | 20 Pages |
Abstract
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 chitosanâ¯+â¯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 chitosanâ¯+â¯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.
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Authors
C. Mannozzi, U. Tylewicz, F. Chinnici, L. Siroli, P. Rocculi, M. Dalla Rosa, S. Romani,