Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life

被引：220

作者：

Del-Valle, V

Hernández-Muñoz, P

Guarda, A

Galotto, MJ

机构：

[1] Inst Recerca & Tecnol Agroalimentaries, Unitat Engn & Tecnol Proc, Monells 17121, Girona, Spain

[2] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain

[3] Univ Santiago Chile, Fac Tecnol, Dept Ciencia & Tecnol Alimentos, Santiago, Chile

[4] Univ Santiago, Lab Envases La, Laben Chile, Edificio Alimentos, Santiago 050, Chile

来源：

FOOD CHEMISTRY | 2005年 / 91卷 / 04期

关键词：

edible films; prickly pear cactus mucilage; strawberry shelf-life; sensorial analysis; texture and colour properties;

D O I：

10.1016/j.foodchem.2004.07.002

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Increased consumer demand for higher quality food in combination with the environmental need to reduce disposable packaging waste have led to increased interest in research into edible films and coatings. In this work, the use of prickly pear cactus mucilage (Opuntia ficus indica) was investigated as an edible coating to extend the shelf-life of strawberries. Different methods for mucilage extraction were tested in order to obtain the best coating. Edible films were tested to determine their effects on colour, texture and sensory quality of the fruit. From the results, it was concluded that the use of mucilage coatings leads to increased strawberry shelf-life. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：751 / 756

页数：6

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