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]
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Item Type: | Pubblicazione in rivista scientifica |
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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.
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