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]
Preview |
Text
Volpe et al., 2023.pdf Download (1MB) | Preview |
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.
Downloads
Downloads per month over past year
Actions (login required)
![]() |
View Item |