蜂蜡
黄原胶
保质期
Zeta电位
涂层
蜡
化学
食品科学
材料科学
纳米颗粒
化学工程
纳米技术
复合材料
流变学
有机化学
工程类
作者
María L. Zambrano‐Zaragoza,David Quintanar‐Guerrero,Alicia Del Real,Ricardo M. González-Reza,M.A. Cornejo-Villegas,Elsa Gutiérrez-Cortez
出处
期刊:Coatings
[MDPI AG]
日期:2020-03-09
卷期号:10 (3): 253-253
被引量:33
标识
DOI:10.3390/coatings10030253
摘要
Edible nano-coatings were applied in strawberry with the end goal of preserving quality by 21 days of storage at 4 °C. The beeswax solid lipid nanoparticles (BSLN) were prepared by high-energy homogenization, BSLN had a monomodal dispersion with average particle sizes of 214–227 nm and zeta potential of −30 mV. Four coatings were tested: 0, 10, 20, and 30 g/L of BSLN dispersion, all these edible coatings contained xanthan gum (XG) (3 g/L) and propylene glycol (5 g/L) and contrasted with strawberries without any treatment. The best behavior was achieved with 10 g/L of BSLN showing the lowest weight loss (6.1%), a decay index of (31%), loss of firmness (34%), and ΔE = 11. It was established that a concentration of 30 g/L of BSLN caused physiological damage. Based on the findings found, it can be said that nano-coatings with 10 g/L of BSLN-XG are an excellent alternative in the conservation and to increase of shelf life of strawberry stored in refrigeration. In the present case, it was 10 g/L of BSL. Highlighting the importance to evaluate the best concentration in relation to the fruit characteristics.
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