Valentino, Marika, Volpe, Stefania, Cavella, Silvana, 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]

[thumbnail of Valentino et al., 2023.pdf]
Preview
Text
Valentino et al., 2023.pdf

Download (731kB) | Preview
Item Type: Pubblicazione in rivista scientifica
Resource language: English
Title: Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures
Creators:
Creators
Email
Valentino, Marika
UNSPECIFIED
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
Date: 1 November 2023
Institution: Università degli studi di Napoli Federico II
Istituzioni (extra): CAISIAL-Centro di Innovazione e sviluppo dell'industria alimentare
Department: Dipartimento di Agraria
Sezione di dipartimento: Scienze e Tecnologie Alimentari
Journal or Publication Title: Food Packaging and Shelf life
Date: 1 November 2023
Volume: 39
Number: 101137
Keywords: Sodium caseinateVegetables, qualityKineticAntioxidant, activation energy
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Access rights: Open access
Date Deposited: 27 Sep 2023 10:16
Last Modified: 27 Sep 2023 10:16
URI: http://www.fedoa.unina.it/id/eprint/14866
DOI: https://doi.org/10.1016/j.fpsl.2023.101137

Collection description

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.

Downloads

Downloads per month over past year

Actions (login required)

View Item View Item