Valentino, Marika and Volpe, Stefania and Cavella, Silvana and Masi, Paolo and Torrieri, Elena (2023) Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures. [Pubblicazione in rivista scientifica]
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| Tipologia del documento: | Pubblicazione in rivista scientifica |
|---|---|
| Lingua: | English |
| Titolo: | Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures |
| Autori: | Autore Email Valentino, Marika [non definito] Volpe, Stefania stefania.volpe2@unina.it Cavella, Silvana cavella@unina.it Masi, Paolo pmasi@unina.it Torrieri, Elena elena.torrieri@unina.it |
| Autore/i: | Marika Valentino, Stefania Volpe, Silvana Cavella, Paolo Masi , Elena Torrieri |
| Data: | 1 Novembre 2023 |
| Istituzione: | Università degli studi di Napoli Federico II |
| Istituzioni (extra): | CAISIAL-Centro di Innovazione e sviluppo dell'industria alimentare |
| Dipartimento: | Dipartimento di Agraria |
| Sezione di dipartimento: | Scienze e Tecnologie Alimentari |
| Titolo del periodico: | Food Packaging and Shelf life |
| Data: | 1 Novembre 2023 |
| Volume: | 39 |
| Numero: | 101137 |
| Parole chiave: | Sodium caseinateVegetables, qualityKineticAntioxidant, activation energy |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
| Diritti di accesso: | Accesso aperto |
| Depositato il: | 27 Set 2023 10:16 |
| Ultima modifica: | 27 Set 2023 10:16 |
| URI: | http://www.fedoa.unina.it/id/eprint/14866 |
| DOI: | https://doi.org/10.1016/j.fpsl.2023.101137 |
Abstract
The effect of an active coating based on sodium caseinate and propyl gallate on the physical and nutritional quality indices changes of minimally processed fennel stored at different temperatures was investigated. Pseudo-zero and pseudo-first-order models well described the quality changes of the product over time, whereas the Arrhenius-type model was used to estimate the activation energy of the alteration processes in the range of temperatures tested. The kinetic constants of the total antioxidant capacity (TAC) and vitamin C loss were reduced by 30% and 20% thanks to the presence of the coating. Whereas for the physical properties, the kinetic constants were not affected. Additionally, the TAC loss of coated samples was less sensitive to temperature change (Ea TAC 113) than the control sample (Ea TAC 130). In conclusion, sodium caseinate coating enriched with propyl gallate can be a technological solution to preserve the nutritional quality of minimally processed fennels.
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