Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation metho...

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Bibliographic Details
Main Authors: Natalia Ferr ´ ao Castelo Branco Melo, Maria Manuela Estevez Pintado, José Alberto da Costa Medeiros, André Galembeck, Margarida Angélica da Silva Vasconcelos, Viviane Lansky Xavier, Marcos Antônio Barbosa de Lima, Tânia Lucia Montenegro Stamford, Thatiana Montenegro Stamford–Arnaud, Miguel Angel Pelágio Flores, Thayza Christina Montenegro Stamford
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2020-10-01
Series:International Journal of Food Studies
Subjects:
Antifungal activity
Antioxidant activity
Biopolymer
Nanotechnology
Shelf-life
Online Access:https://www.iseki-food-ejournal.com/article/196
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