Ben Fadhel, Yosra; Cingolani, Maria Celeste; Li, Leilei; Chazot, Guillaume; Salmieri, Stéphane; Horak, Celina et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2021).
Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation
Food Packaging and Shelf Life
, vol. 28
, nº 100635.
pp. 1-9.
DOI: 10.1016/j.fpsl.2021.100635.
Résumé
For increasing the shelf-life of carrot slices during storage, a bioactive edible coating was applied. An antimicrobial nanoemulsion (composed of citrus extract, cranberry juice and essential oils) was incorporated into a calcium caseinate (Ca-Cas)-based encapsulation matrix. Gamma-irradiation at 32 kGy was evaluated for its ability to improve the physicochemical properties of the coating via Ca-Cas cross-linking. Irradiation of Ca-Cas was found to be effective in preserving the mechanical properties of the coating containing the nanoemulsion. Pre-cut carrots were then subjected to different coatings applied alone or combined to gamma-irradiation post-treatment at 0.5 kGy. The quality and the shelf-life of carrot were assessed by evaluating the weight loss, texture and color of carrots as well as their microbial quality. The combined treatment of bioactive coating with irradiation showed a synergistic potential and a higher efficiency to extend the shelf-life of carrots and maintain their quality throughout storage, compared to single treatments. © 2021 Elsevier Ltd
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Calcium Caseinate; γ-Irradiation; Active Coating; Minimally Processed Vegetables |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 22 juin 2022 19:14 |
| Dernière modification: | 22 juin 2022 19:14 |
| URI: | https://espace.inrs.ca/id/eprint/12299 |
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