The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.)

被引：93

作者：

Ayranci, E ^{[1
]}

Tunc, S ^{[1
]}

机构：

[1] Akdeniz Univ, Dept Chem, Antalya, Turkey

来源：

FOOD CHEMISTRY | 2004年 / 87卷 / 03期

关键词：

edible coatings; oxygen permeability; vitamin C; water loss;

D O I：

10.1016/j.foodchem.2003.12.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Edible coatings of varying composition were applied on fresh apricots and green peppers. The water and vitamin C losses of these coated fresh foods were followed and compared with those of uncoated ones. The main components of the coating were methyl cellulose (MC) and polyethylene glycol (PEG). Stearic acid (SA) and ascorbic acid (AA) or citric acid (CA) were added to the coating formulation to control the barrier properties toward water and oxygen. It was found that coatings of any composition studied lower the water loss rate of fresh apricots and green peppers. Coating formulation of MC-PEG-SA was the most effective in reducing the water loss. Inclusion of AA or CA in the coating formulation as antioxidants lowered the vitamin C loss. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：339 / 342

页数：4

共 23 条

[1] A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods [J].