- -

Starch-Based Coatings for Preservation of Fruits and Vegetables

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Starch-Based Coatings for Preservation of Fruits and Vegetables

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Sapper;Chiralt - ...
Tamaño: 596.4Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Sapper, Mayra Ileana es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2020-04-24T07:13:50Z
dc.date.available 2020-04-24T07:13:50Z
dc.date.issued 2018 es_ES
dc.identifier.uri http://hdl.handle.net/10251/141446
dc.description.abstract [EN] Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready availability, low cost and good filmogenic capacity, forming colourless and tasteless films with high oxygen barrier capacity. Nevertheless, starch films are highly water sensitive and exhibit limited water vapour barrier properties and mechanical resistance. Different compounds, such as plasticizers, surfactants, lipids or other polymers, have been incorporated to improve the functional properties of starch-based films/coatings. This paper reviews the starch-based ECs used to preserve the main properties of fruits and vegetables in postharvest conditions as well as the different factors affecting the coating efficiency, such as surface properties or incorporation of antifungal compounds. The great variability in the plant products requires specific studies to optimize the formulation of coating forming products. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the Ministerio de Economia y Competitividad (MINECO) of Spain, through the projects and AGL2016-76699-R and RTA2015-00037-C02. Mayra Sapper thanks the Conselleria de Educacion, Investigacion, Cultura y Deporte de la Comunitat Valenciana for the Santiago Grisolia grant GRISOLIA/2015/001. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Coatings es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Edible coating es_ES
dc.subject Starch es_ES
dc.subject Antifungal es_ES
dc.subject Postharvest es_ES
dc.subject Preservation es_ES
dc.subject Fruit es_ES
dc.subject Vegetable es_ES
dc.subject Wettability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Starch-Based Coatings for Preservation of Fruits and Vegetables es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/coatings8050152 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00037-C02/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GRISOLIA%2F2015%2F001/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sapper, MI.; Chiralt, A. (2018). Starch-Based Coatings for Preservation of Fruits and Vegetables. Coatings. 8(5). https://doi.org/10.3390/coatings8050152 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/coatings8050152 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 5 es_ES
dc.identifier.eissn 2079-6412 es_ES
dc.relation.pasarela S\361065 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.description.references Palou, L., Valencia-Chamorro, S., & Pérez-Gago, M. (2015). Antifungal Edible Coatings for Fresh Citrus Fruit: A Review. Coatings, 5(4), 962-986. doi:10.3390/coatings5040962 es_ES
dc.description.references Park, H. J. (1999). Development of advanced edible coatings for fruits. Trends in Food Science & Technology, 10(8), 254-260. doi:10.1016/s0924-2244(00)00003-0 es_ES
dc.description.references Karaca, H., Pérez-Gago, M. B., Taberner, V., & Palou, L. (2014). Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose–lipid composite edible coatings for plums. International Journal of Food Microbiology, 179, 72-79. doi:10.1016/j.ijfoodmicro.2014.03.027 es_ES
dc.description.references Fagundes, C., Palou, L., Monteiro, A. R., & Pérez-Gago, M. B. (2015). Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes. Scientia Horticulturae, 193, 249-257. doi:10.1016/j.scienta.2015.07.027 es_ES
dc.description.references Raybaudi-Massilia, R., Mosqueda-Melgar, J., Soliva-Fortuny, R., & Martín-Belloso, O. (2016). Combinational Edible Antimicrobial Films and Coatings. Antimicrobial Food Packaging, 633-646. doi:10.1016/b978-0-12-800723-5.00052-8 es_ES
dc.description.references Mariniello, L., Giosafatto, C. V. L., Di Pierro, P., Sorrentino, A., & Porta, R. (2010). Swelling, Mechanical, and Barrier Properties of Albedo-Based Films Prepared in the Presence of Phaseolin Cross-Linked or Not by Transglutaminase. Biomacromolecules, 11(9), 2394-2398. doi:10.1021/bm100566j es_ES
dc.description.references Kang, H.-J., Kim, S.-J., You, Y.-S., Lacroix, M., & Han, J. (2013). Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation. LWT - Food Science and Technology, 51(1), 393-396. doi:10.1016/j.lwt.2012.10.019 es_ES
dc.description.references Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2010). Development of Edible Films and Coatings with Antimicrobial Activity. Food and Bioprocess Technology, 4(6), 849-875. doi:10.1007/s11947-010-0434-1 es_ES
dc.description.references Hassan, B., Chatha, S. A. S., Hussain, A. I., Zia, K. M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107. doi:10.1016/j.ijbiomac.2017.11.097 es_ES
dc.description.references Mehyar, G. F., Al-Qadiri, H. M., & Swanson, B. G. (2012). Edible Coatings and Retention of Potassium Sorbate on Apples, Tomatoes and Cucumbers to Improve Antifungal Activity During Refrigerated Storage. Journal of Food Processing and Preservation, 38(1), 175-182. doi:10.1111/j.1745-4549.2012.00762.x es_ES
dc.description.references Luchese, C. L., Spada, J. C., & Tessaro, I. C. (2017). Starch content affects physicochemical properties of corn and cassava starch-based films. Industrial Crops and Products, 109, 619-626. doi:10.1016/j.indcrop.2017.09.020 es_ES
dc.description.references Cazón, P., Velazquez, G., Ramírez, J. A., & Vázquez, M. (2017). Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids, 68, 136-148. doi:10.1016/j.foodhyd.2016.09.009 es_ES
dc.description.references Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food Engineering, 110(2), 208-213. doi:10.1016/j.jfoodeng.2011.05.034 es_ES
dc.description.references MILLER, K. S., UPADHYAYA, S. K., & KROCHTA, J. M. (2008). Permeability of d-Limonene in Whey Protein Films. Journal of Food Science, 63(2), 244-247. doi:10.1111/j.1365-2621.1998.tb15718.x es_ES
dc.description.references Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22(6), 292-303. doi:10.1016/j.tifs.2011.02.004 es_ES
dc.description.references Lin, D., & Zhao, Y. (2007). Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety, 6(3), 60-75. doi:10.1111/j.1541-4337.2007.00018.x es_ES
dc.description.references Rojas-Graü, M. A., Tapia, M. S., Rodríguez, F. J., Carmona, A. J., & Martin-Belloso, O. (2007). Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids, 21(1), 118-127. doi:10.1016/j.foodhyd.2006.03.001 es_ES
dc.description.references Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanoemulsions as edible coatings. Current Opinion in Food Science, 15, 43-49. doi:10.1016/j.cofs.2017.06.002 es_ES
dc.description.references ZISMAN, W. A. (1964). Relation of the Equilibrium Contact Angle to Liquid and Solid Constitution. Contact Angle, Wettability, and Adhesion, 1-51. doi:10.1021/ba-1964-0043.ch001 es_ES
dc.description.references Dann, J. . (1970). Forces involved in the adhesive process. Journal of Colloid and Interface Science, 32(2), 302-320. doi:10.1016/0021-9797(70)90054-8 es_ES
dc.description.references Lima, Á. M., Cerqueira, M. A., Souza, B. W. S., Santos, E. C. M., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2010). New edible coatings composed of galactomannans and collagen blends to improve the postharvest quality of fruits – Influence on fruits gas transfer rate. Journal of Food Engineering, 97(1), 101-109. doi:10.1016/j.jfoodeng.2009.09.021 es_ES
dc.description.references Carneiro-da-Cunha, M. G., Cerqueira, M. A., Souza, B. W. S., Souza, M. P., Teixeira, J. A., & Vicente, A. A. (2009). Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Journal of Food Engineering, 95(3), 379-385. doi:10.1016/j.jfoodeng.2009.05.020 es_ES
dc.description.references Cerqueira, M. A., Lima, Á. M., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009). Suitability of novel galactomannans as edible coatings for tropical fruits. Journal of Food Engineering, 94(3-4), 372-378. doi:10.1016/j.jfoodeng.2009.04.003 es_ES
dc.description.references Casariego, A., Souza, B. W. S., Vicente, A. A., Teixeira, J. A., Cruz, L., & Díaz, R. (2008). Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot. Food Hydrocolloids, 22(8), 1452-1459. doi:10.1016/j.foodhyd.2007.09.010 es_ES
dc.description.references Ribeiro, C., Vicente, A. A., Teixeira, J. A., & Miranda, C. (2007). Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biology and Technology, 44(1), 63-70. doi:10.1016/j.postharvbio.2006.11.015 es_ES
dc.description.references Choi, W. Y., Park, H. J., Ahn, D. J., Lee, J., & Lee, C. Y. (2002). Wettability of Chitosan Coating Solution on’Fuji’ Apple Skin. Journal of Food Science, 67(7), 2668-2672. doi:10.1111/j.1365-2621.2002.tb08796.x es_ES
dc.description.references Hershko, V., & Nussinovitch, A. (1998). The Behavior of Hydrocolloid Coatings on Vegetative Materials. Biotechnology Progress, 14(5), 756-765. doi:10.1021/bp980075v es_ES
dc.description.references Hagenmaier, R. D., & Baker, R. A. (1993). Reduction in gas exchange of citrus fruit by wax coatings. Journal of Agricultural and Food Chemistry, 41(2), 283-287. doi:10.1021/jf00026a029 es_ES
dc.description.references Versino, F., Lopez, O. V., Garcia, M. A., & Zaritzky, N. E. (2016). Starch-based films and food coatings: An overview. Starch - Stärke, 68(11-12), 1026-1037. doi:10.1002/star.201600095 es_ES
dc.description.references Acosta, S., Jiménez, A., Cháfer, M., González-Martínez, C., & Chiralt, A. (2015). Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocolloids, 49, 135-143. doi:10.1016/j.foodhyd.2015.03.015 es_ES
dc.description.references Vásconez, M. B., Flores, S. K., Campos, C. A., Alvarado, J., & Gerschenson, L. N. (2009). Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International, 42(7), 762-769. doi:10.1016/j.foodres.2009.02.026 es_ES
dc.description.references Cano, A., Jiménez, A., Cháfer, M., Gónzalez, C., & Chiralt, A. (2014). Effect of amylose:amylopectin ratio and rice bran addition on starch films properties. Carbohydrate Polymers, 111, 543-555. doi:10.1016/j.carbpol.2014.04.075 es_ES
dc.description.references García, M. A., Martino, M. N., & Zaritzky, N. E. (1998). Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria×Ananassa) Quality and Stability. Journal of Agricultural and Food Chemistry, 46(9), 3758-3767. doi:10.1021/jf980014c es_ES
dc.description.references Saberi, B., Golding, J. B., Marques, J. R., Pristijono, P., Chockchaisawasdee, S., Scarlett, C. J., & Stathopoulos, C. E. (2018). Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. Postharvest Biology and Technology, 137, 9-20. doi:10.1016/j.postharvbio.2017.11.003 es_ES
dc.description.references Cháfer, M., Sánchez-González, L., González-Martínez, C., & Chiralt, A. (2012). Fungal Decay and Shelf Life of Oranges Coated With Chitosan and Bergamot, Thyme, and Tea Tree Essential Oils. Journal of Food Science, 77(8), E182-E187. doi:10.1111/j.1750-3841.2012.02827.x es_ES
dc.description.references Nawab, A., Alam, F., & Hasnain, A. (2017). Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato ( Solanum lycopersicum ) fruit. International Journal of Biological Macromolecules, 103, 581-586. doi:10.1016/j.ijbiomac.2017.05.057 es_ES
dc.description.references Vieira, J. M., Flores-López, M. L., de Rodríguez, D. J., Sousa, M. C., Vicente, A. A., & Martins, J. T. (2016). Effect of chitosan– Aloe vera coating on postharvest quality of blueberry ( Vaccinium corymbosum ) fruit. Postharvest Biology and Technology, 116, 88-97. doi:10.1016/j.postharvbio.2016.01.011 es_ES
dc.description.references Sabbah, M., Di Pierro, P., Giosafatto, C., Esposito, M., Mariniello, L., Regalado-Gonzales, C., & Porta, R. (2017). Plasticizing Effects of Polyamines in Protein-Based Films. International Journal of Molecular Sciences, 18(5), 1026. doi:10.3390/ijms18051026 es_ES
dc.description.references Fabra, M. J., Talens, P., Gavara, R., & Chiralt, A. (2012). Barrier properties of sodium caseinate films as affected by lipid composition and moisture content. Journal of Food Engineering, 109(3), 372-379. doi:10.1016/j.jfoodeng.2011.11.019 es_ES
dc.description.references Perdones, Á., Chiralt, A., & Vargas, M. (2016). Properties of film-forming dispersions and films based on chitosan containing basil or thyme essential oil. Food Hydrocolloids, 57, 271-279. doi:10.1016/j.foodhyd.2016.02.006 es_ES
dc.description.references Sagnelli, D., Hooshmand, K., Kemmer, G., Kirkensgaard, J., Mortensen, K., Giosafatto, C., … Blennow, A. (2017). Cross-Linked Amylose Bio-Plastic: A Transgenic-Based Compostable Plastic Alternative. International Journal of Molecular Sciences, 18(10), 2075. doi:10.3390/ijms18102075 es_ES
dc.description.references Romani, V. P., Hernández, C. P., & Martins, V. G. (2018). Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning. Food Packaging and Shelf Life, 15, 151-158. doi:10.1016/j.fpsl.2018.01.003 es_ES
dc.description.references Chiumarelli, M., Pereira, L. M., Ferrari, C. C., Sarantópoulos, C. I. G. L., & Hubinger, M. D. (2010). Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut «Tommy Atkins» Mango. Journal of Food Science, 75(5), E297-E304. doi:10.1111/j.1750-3841.2010.01636.x es_ES
dc.description.references Ortega-Toro, R., Collazo-Bigliardi, S., Roselló, J., Santamarina, P., & Chiralt, A. (2017). Antifungal starch-based edible films containing Aloe vera. Food Hydrocolloids, 72, 1-10. doi:10.1016/j.foodhyd.2017.05.023 es_ES
dc.description.references Botelho, L. N. S., Rocha, D. A., Braga, M. A., Silva, A., & de Abreu, C. M. P. (2016). Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil. Scientia Horticulturae, 209, 214-220. doi:10.1016/j.scienta.2016.06.012 es_ES
dc.description.references De Aquino, A. B., Blank, A. F., & de Aquino Santana, L. C. L. (2015). Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food Chemistry, 171, 108-116. doi:10.1016/j.foodchem.2014.08.077 es_ES
dc.description.references Fakhouri, F. M., Martelli, S. M., Caon, T., Velasco, J. I., & Mei, L. H. I. (2015). Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biology and Technology, 109, 57-64. doi:10.1016/j.postharvbio.2015.05.015 es_ES
dc.description.references Razak, A. S., & Lazim, A. M. (2015). Starch-based edible film with gum arabic for fruits coating. doi:10.1063/1.4931299 es_ES
dc.description.references Das, D. K., Dutta, H., & Mahanta, C. L. (2013). Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature. LWT - Food Science and Technology, 50(1), 272-278. doi:10.1016/j.lwt.2012.05.018 es_ES
dc.description.references Garcia, L. C., Pereira, L. M., de Luca Sarantópoulos, C. I. G., & Hubinger, M. D. (2010). Selection of an Edible Starch Coating for Minimally Processed Strawberry. Food and Bioprocess Technology, 3(6), 834-842. doi:10.1007/s11947-009-0313-9 es_ES
dc.description.references Boubaker, H., Karim, H., El Hamdaoui, A., Msanda, F., Leach, D., Bombarda, I., … Ait Ben Aoumar, A. (2016). Chemical characterization and antifungal activities of four Thymus species essential oils against postharvest fungal pathogens of citrus. Industrial Crops and Products, 86, 95-101. doi:10.1016/j.indcrop.2016.03.036 es_ES
dc.description.references Junqueira-Gonçalves, M. P., Alarcón, E., & Niranjan, K. (2013). Development of antifungal packaging for berries extruded from recycled PET. Food Control, 33(2), 455-460. doi:10.1016/j.foodcont.2013.03.031 es_ES
dc.description.references Tesfay, S. Z., Magwaza, L. S., Mbili, N., & Mditshwa, A. (2017). Carboxyl methylcellulose (CMC) containing moringa plant extracts as new postharvest organic edible coating for Avocado ( Persea americana Mill.) fruit. Scientia Horticulturae, 226, 201-207. doi:10.1016/j.scienta.2017.08.047 es_ES
dc.description.references Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of Essential Oils in Bioactive Edible Coatings: A Review. Food Engineering Reviews, 3(1), 1-16. doi:10.1007/s12393-010-9031-3 es_ES
dc.description.references Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, M. (2012). Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70, 32-41. doi:10.1016/j.postharvbio.2012.04.002 es_ES
dc.description.references Valencia-Chamorro, S. A., Pérez-Gago, M. B., Del Río, M. A., & Palou, L. (2010). Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored «Ortanique» Mandarins. Journal of Food Science, 75(8), S418-S426. doi:10.1111/j.1750-3841.2010.01801.x es_ES
dc.description.references Ali, A., Noh, N. M., & Mustafa, M. A. (2015). Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper. Food Packaging and Shelf Life, 3, 56-61. doi:10.1016/j.fpsl.2014.10.003 es_ES
dc.description.references Droby, S., Wisniewski, M., Macarisin, D., & Wilson, C. (2009). Twenty years of postharvest biocontrol research: Is it time for a new paradigm? Postharvest Biology and Technology, 52(2), 137-145. doi:10.1016/j.postharvbio.2008.11.009 es_ES
dc.description.references Marín, A., Atarés, L., & Chiralt, A. (2017). Improving function of biocontrol agents incorporated in antifungal fruit coatings: a review. Biocontrol Science and Technology, 27(10), 1220-1241. doi:10.1080/09583157.2017.1390068 es_ES
dc.description.references Ruiz-Moyano, S., Martín, A., Villalobos, M. C., Calle, A., Serradilla, M. J., Córdoba, M. G., & Hernández, A. (2016). Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases. Food Microbiology, 57, 45-53. doi:10.1016/j.fm.2016.01.003 es_ES
dc.description.references Marín, A., Cháfer, M., Atarés, L., Chiralt, A., Torres, R., Usall, J., & Teixidó, N. (2016). Effect of different coating-forming agents on the efficacy of the biocontrol agent Candida sake CPA-1 for control of Botrytis cinerea on grapes. Biological Control, 96, 108-119. doi:10.1016/j.biocontrol.2016.02.012 es_ES
dc.description.references Marín, A., Atarés, L., Cháfer, M., & Chiralt, A. (2017). Stability of biocontrol products carrying Candida sake CPA-1 in starch derivatives as a function of water activity. Biocontrol Science and Technology, 27(2), 268-287. doi:10.1080/09583157.2017.1279587 es_ES
dc.description.references Noshirvani, N., Ghanbarzadeh, B., Gardrat, C., Rezaei, M. R., Hashemi, M., Le Coz, C., & Coma, V. (2017). Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films. Food Hydrocolloids, 70, 36-45. doi:10.1016/j.foodhyd.2017.03.015 es_ES
dc.description.references Perdones, Á., Vargas, M., Atarés, L., & Chiralt, A. (2014). Physical, antioxidant and antimicrobial properties of chitosan–cinnamon leaf oil films as affected by oleic acid. Food Hydrocolloids, 36, 256-264. doi:10.1016/j.foodhyd.2013.10.003 es_ES
dc.description.references Acosta, S., Chiralt, A., Santamarina, P., Rosello, J., González-Martínez, C., & Cháfer, M. (2016). Antifungal films based on starch-gelatin blend, containing essential oils. Food Hydrocolloids, 61, 233-240. doi:10.1016/j.foodhyd.2016.05.008 es_ES
dc.description.references Avila-Sosa, R., Palou, E., Jiménez Munguía, M. T., Nevárez-Moorillón, G. V., Navarro Cruz, A. R., & López-Malo, A. (2012). Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films. International Journal of Food Microbiology, 153(1-2), 66-72. doi:10.1016/j.ijfoodmicro.2011.10.017 es_ES
dc.description.references Wang, Y., Li, Y., Xu, W., Zheng, X., Zhang, X., Abdelhai, M. H., … Zhang, H. (2018). Exploring the effect of β-glucan on the biocontrol activity of Cryptococcus podzolicus against postharvest decay of apples and the possible mechanisms involved. Biological Control, 121, 14-22. doi:10.1016/j.biocontrol.2018.02.001 es_ES
dc.description.references De Paiva, E., Serradilla, M. J., Ruiz-Moyano, S., Córdoba, M. G., Villalobos, M. C., Casquete, R., & Hernández, A. (2017). Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés. International Journal of Food Microbiology, 241, 276-282. doi:10.1016/j.ijfoodmicro.2016.10.033 es_ES
dc.description.references Zhou, Y., Zhang, L., & Zeng, K. (2016). Efficacy of Pichia membranaefaciens combined with chitosan against Colletotrichum gloeosporioides in citrus fruits and possible modes of action. Biological Control, 96, 39-47. doi:10.1016/j.biocontrol.2016.02.001 es_ES
dc.description.references Gava, C. A. T., & Pinto, J. M. (2016). Biocontrol of melon wilt caused by Fusarium oxysporum Schlect f. sp. melonis using seed treatment with Trichoderma spp. and liquid compost. Biological Control, 97, 13-20. doi:10.1016/j.biocontrol.2016.02.010 es_ES
dc.description.references Zeng, L., Yu, C., Fu, D., Lu, H., Zhu, R., Lu, L., … Yu, T. (2015). Improvement in the effectiveness of Cryptococcus laurentii to control postharvest blue mold of pear by its culture in β-glucan amended nutrient broth. Postharvest Biology and Technology, 104, 26-32. doi:10.1016/j.postharvbio.2015.03.005 es_ES
dc.description.references Parafati, L., Vitale, A., Restuccia, C., & Cirvilleri, G. (2015). Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape. Food Microbiology, 47, 85-92. doi:10.1016/j.fm.2014.11.013 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem