Volpe, Stefania and Giello, Marina and Cavella, Silvana and Masi, Paolo and Villani, Francesco and Torrieri, Elena (2023) Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage. [Pubblicazione in rivista scientifica]
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| Tipologia del documento: | Pubblicazione in rivista scientifica |
|---|---|
| Lingua: | English |
| Titolo: | Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage |
| Autori: | Autore Email Volpe, Stefania stefania.volpe2@unina.it Giello, Marina marina.giello@unina.it Cavella, Silvana cavella@unina.it Masi, Paolo pmasi@unina.it Villani, Francesco villani@unina.it Torrieri, Elena elena.torrieri@unina.it |
| Data: | 2023 |
| Numero di pagine: | 6 |
| 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 |
| URL ufficiale: | https://www.cetjournal.it/cet/23/102/035.pdf |
| Titolo del periodico: | CHEMICAL ENGINEERING TRANSACTIONS |
| Nazione dell'editore: | italia |
| Luogo di pubblicazione: | italia |
| Editore: | Laura Piazza, Mauro Moresi, Francesco Donsì |
| Data: | 2023 |
| ISSN: | 2283-9216 |
| Volume: | 102 |
| Intervallo di pagine: | pp. 205-210 |
| Numero di pagine: | 6 |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari Area 07 - Scienze agrarie e veterinarie > AGR/16 - Microbiologia agraria |
| Diritti di accesso: | Accesso aperto |
| Depositato il: | 31 Gen 2024 13:41 |
| Ultima modifica: | 31 Gen 2024 13:41 |
| URI: | http://www.fedoa.unina.it/id/eprint/14924 |
| DOI: | 10.3303/CET23102035 |
Abstract
The objective of the work was to preserve the quality of minimally processed (MP) cherry tomatoes during storage combining plasma activated water (PAW) washing treatment and sodium caseinate (SC) based edible coating by: 1) optimizing the sodium caseinate coating formulation to reduce the respiration rate of the product; 2) assessing the impact of the combination of (PAW) and coating on the quality of the product during shelf life. Cherry tomatoes (Solanum lycopersicum var. cerasiforme) were coated with SC blended with chitosan (CH) (2% CH/ 4% SC) or guar gum (GG) (8% SC/0,2 % GG; 8% SC/0,3 % GG; 8% SC/0,4 % GG)). Respiration rate results showed that SC/CH coating did not affect the respiration rate of MP cherry tomatoes, whereas SC/GG blends at 0.2 % was able to reduce the respiration rate of almost the 50% at 20°C. However, to avoid the surface stickiness, beeswax (BW) has been included to the matrix. PAW and coating preserved the colour of the product and increased the total polyphenol as well as the microbiological quality of the product during storage.
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