Volpe, Stefania (2016) Development of biomaterials and their application to the preservation of fruit and vegetables. [Tesi di dottorato]


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Item Type: Tesi di dottorato
Lingua: English
Title: Development of biomaterials and their application to the preservation of fruit and vegetables
Volpe, Stefaniastefania.volpe2@unina.it
Date: 31 March 2016
Number of Pages: 80
Institution: Università degli Studi di Napoli Federico II
Department: Agraria
Scuola di dottorato: Scienze agrarie e agro-alimentari
Dottorato: Scienze e tecnologie delle produzioni agro-alimentari
Ciclo di dottorato: 28
Coordinatore del Corso di dottorato:
Barbieri, Giancarlobarbieri@unina.it
Cavella, SilvanaUNSPECIFIED
Torrieri, ElenaUNSPECIFIED
Date: 31 March 2016
Number of Pages: 80
Uncontrolled Keywords: biopolymers; coating application; minimally processed fruit and vegetables;
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Date Deposited: 08 Apr 2016 09:38
Last Modified: 02 Nov 2016 13:00
URI: http://www.fedoa.unina.it/id/eprint/11065


Biobased food packaging materials have been defined as materials derived from renewable resources; the class of biopolymers encompasses all the polymeric compounds produced by living organisms and are mainly represented by polysaccharides, proteins and lipids. Biopolymers are largely used to produce biodegradable and edible films and coating that can reduce the problem of waste disposal due to the synthetic packaging. Moreover the concept of using edible film and coating to extend the shelf-life of food has been increased. This success in extending the shelf life and enhancing the quality of food, strongly depends on chemical composition and structure of the film-forming polymer. Films and coatings are mainly made by polysaccharides, proteins and lipids; they can improve the quality and extend the shelf life of minimally processed fruit and vegetables by acting as a barrier to water loss and gas exchange, creating a micromodified atmosphere around the product. This work was organized in three different parts: in the first part the properties on sodium caseinate/chitosan based films at different ratio have been studied; film forming dispersion and film structure have been studied by rheological, dynamical mechanical analysis, and microstructure characterization. The properties of the film have been investigated by moisture sorption adsorption behaviour, water vapour permeability and mechanical analysis. The second part aimed to understand the transpiration behaviour of a minimally processed product (iceberg lettuce) under different storage conditions and to quantify the amount of condensation and use it for designing a package to regulate moisture in headspace. The objective of the last part was to study an application on minimally processed fruit of the studied edible film. The effect of coatings (1% chitosan, chitosan 2%, sodium caseinate/chitosan blend) in combination with anti-browning agent (1% citric acid, 1% l-ascorbic acid agents, 1% CaCl2) on minimally processed apple slices was studied during storage. The effect on respiration rate, moisture loss and changes in colour was studied.

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