Volpe, Stefania, Giello, Marina, Cavella, Silvana, Masi, Paolo, 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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Item Type: Pubblicazione in rivista scientifica
Resource language: English
Title: Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage
Creators:
Creators
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
Date: 2023
Number of Pages: 6
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
Original publication URL: https://www.cetjournal.it/cet/23/102/035.pdf
Journal or Publication Title: CHEMICAL ENGINEERING TRANSACTIONS
Nazione dell'editore: italia
Place of Publication: italia
Publisher: Laura Piazza, Mauro Moresi, Francesco Donsì
Date: 2023
ISSN: 2283-9216
Volume: 102
Page Range: pp. 205-210
Number of Pages: 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
Access rights: Open access
Date Deposited: 31 Jan 2024 13:41
Last Modified: 31 Jan 2024 13:41
URI: http://www.fedoa.unina.it/id/eprint/14924
DOI: 10.3303/CET23102035

Collection description

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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