Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin

Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin

In this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic material to prepare the preservation coating agent. The addition levels of β-cyclodextrin, phytic acid and glycerol were optimized by response surface methodology with the comprehensive index of oil permeabili...

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Bibliographic Details
Main Authors: Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
modified starch
β-cyclodextrin
phytic acid
glycerol
citrus reticulata blanco
postharvest storage
Online Access:http://journal.pan.olsztyn.pl/Optimization-of-Cross-Linked-Cassava-Starch-Coating-Formulation-by-Response-Surface,173526,0,2.html
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http://journal.pan.olsztyn.pl/Optimization-of-Cross-Linked-Cassava-Starch-Coating-Formulation-by-Response-Surface,173526,0,2.html

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