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Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation

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. p. 1-9. DOI: 10.1016/j.fpsl.2021.100635.

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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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