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Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage

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Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage

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dc.contributor.author Perdones Montero, Ángela es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Vargas, Maria es_ES
dc.date.accessioned 2016-04-27T09:53:36Z
dc.date.available 2016-04-27T09:53:36Z
dc.date.issued 2016-04-15
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/63039
dc.description.abstract [EN] Chitosan coatings containing lemon essential oils were described as effective at controlling fruit fungal decay at 20 C during 7 days. In this work, GC MS was used to characterise the volatile compounds of strawberries during cold storage in order to analyse the influence of fruit coatings with chitosan, containing or not containing lemon essential oil, on the volatile profile of the fruits. The coatings affected the metabolic pathways and volatile profile of the fruits. Pure chitosan promoted the formation of esters and dimethyl furfural in very short time after coating, while coatings containing lemon essential oil incorporated terpenes (limonene, c-terpinene, p-cymene and alpha-citral) to the fruit volatiles and enhanced the fermentative process, modifying the typical fruit aroma composition. No effect of chitosan coatings was sensorially perceived, the changes induced by lemon essential oil were notably appreciated. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Ministerio de Economia y Competividad (AGL2013-42989-R). Angela Perdones also thanks the Universidad Politecnica de Valencia for the FPI Grant. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation info:eu-repo/grantAgreement/MINECO//AGL2013-42989-R/ES/NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVO/ es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Biopolymer es_ES
dc.subject Film es_ES
dc.subject Volatile es_ES
dc.subject Storage es_ES
dc.subject Postharvest es_ES
dc.subject Essential oil es_ES
dc.subject Fragaria x ananassa es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2015.11.054
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Perdones Montero, Á.; Escriche Roberto, MI.; Chiralt, A.; Vargas, M. (2016). Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage. Food Chemistry. 197:979-986. https://doi.org/10.1016/j.foodchem.2015.11.054 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodchem.2015.11.054 es_ES
dc.description.upvformatpinicio 979 es_ES
dc.description.upvformatpfin 986 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 197 es_ES
dc.relation.senia 297680 es_ES
dc.identifier.eissn 1873-7072
dc.contributor.funder Ministerio de Economía y Competitividad
dc.contributor.funder Universitat Politècnica de València


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