Effect of active paper sheets with encapsulated essential oils on lemon quality during its refrigerated conservation
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URI: http://hdl.handle.net/10317/11553ISBN: 978-84-17853-55-6
DOI: 10.31428/10317/11553
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Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48 30203-Cartagena (Spain)Área de conocimiento
Máquinas y Motores TérmicosRealizado en/con
Universidad Politécnica de CartagenaFecha de publicación
2022Editorial
Universidad Politécnica de Cartagena. Ediciones UPCTCita bibliográfica
NAVARRO MARTÍNEZ, Alejandra; MARTÍNEZ HERNÁNDEZ, Ginés Benito; LÓPEZ GÓMEZ, Antonio. Effect of active paper sheets with encapsulated essential oils on lemon quality during its refrigerated conservation. En: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022. Avances en Ciencias y Técnicas del Frío - 11. Cartagena: Universidad Politécnica de Cartagena, 2022. Pp. 317-321. ISBN: 978-84-17853-55-6Palabras clave
CYTEFCarvacrol
Eugenol
Inclusion complex
Cyclodextrins
Active packaging
Resumen
Essential oils (EOs) are highly appreciated plant products in the food industry as sustainable
alternative preservatives due to their high antimicrobial activity. For this reason, active
packaging with EOs is a strategy with high potential for the preservation of fresh fruit and
vegetables. In this work, the evolution of the physicochemical quality of lemons (var. Verna) in
boxes with active paper sheets (EOs encapsulated in β-cyclodextrins) was studied for 5 weeks
at 8 ºC, with supplementary commercialization simulation periods (5 days at room temperature).
Lemons with active packaging showed less weight loss (1.3 %) compared to control samples
(2.1 %), and maintained 30 % more firmness after 5 weeks, while color was not affected
(p >0.05). In conclusion, the packaging of lemons with active paper sheets can be considered
as an excellent conservation alternative, since it releases EO in a controlled manner preserving
the lemon quality during both refrigerated and commercialization ...
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