Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes-Reference-Cited by-同舟云学术

Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes

Published:2024-06-29 Issue: Volume: Page:
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res.

Author:

Tsakiri-Mantzorou Zoi,Drosou Christina,Mari Alexandra,Stramarkou Marina,Laina Konstantina Theodora,Krokida Magdalini

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11540-024-09756-7.pdf

Reference63 articles.

1. Ainsworth EA, Gillespie KM (2007) Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nat Protoc. https://doi.org/10.1038/nprot.2007.102

2. Ali MR, Parmar A, Niedbała G, Wojciechowski T, Abou El-Yazied A, El-Gawad HGA, Nahhas NE, Ibrahim MFM, El-Mogy MM (2021) Improved shelf-life and consumer acceptance of fresh-cut and fried potato strips by an edible coating of garden cress seed mucilage. Foods 10(7):1536. https://doi.org/10.3390/foods10071536

3. Arias E, González J, Oria R, Lopez-Buesa P (2007) Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction. J Food Sci 72(8):C422–C429. https://doi.org/10.1111/j.1750-3841.2007.00484.x

4. Baldwin EA, Nisperos MO, Chen X, Hagenmaier RD (1996) Improving storage life of cut apple and potato with edible coating. Postharvest Biol Technol 9(2):151–163. https://doi.org/10.1016/S0925-5214(96)00044-0

5. Barbosa MIMJ, Borsarelli CD, Mercadante AZ (2005) Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res Int 38(8–9):989–994. https://doi.org/10.1016/j.foodres.2005.02.018