The Experts below are selected from a list of 5889 Experts worldwide ranked by ideXlab platform
Maria Serrano - One of the best experts on this subject based on the ideXlab platform.
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postharvest sweet cherry quality and safety maintenance by aloe vera treatment a new Edible Coating
Postharvest Biology and Technology, 2006Co-Authors: D Martinezromero, Nuria Alburquerque, J M Valverde, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel, accordingly to our developed patent (SP Patent Filed P200302937), has been used as postharvest treatment to maintain sweet cherry quality and safety. During cold storage, uncoated fruit showed increases in respiration rate, rapid weight loss and colour changes, accelerated softening and ripening, stem browning and increased microbial populations, these processes being more intense during the shelf life periods. On the contrary, sweet cherry treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. The sensory analyses revealed beneficial effects in terms of delaying stem browning and dehydration, maintenance of fruit visual aspect without any detrimental effect on taste, aroma or flavours. As far as we aware, this is the first time A. vera gel is used as an Edible Coating in fruit, which would be an innovative and interesting means for commercial application and as alternative of the use of postharvest chemical treatments.
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novel Edible Coating based on aloe vera gel to maintain table grape quality and safety
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Juan Valverde, D Martinezromero, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 °C plus 4 days at 20 °C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 °C. Interestingly, this Edible Coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in un...
D Martinezromero - One of the best experts on this subject based on the ideXlab platform.
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postharvest sweet cherry quality and safety maintenance by aloe vera treatment a new Edible Coating
Postharvest Biology and Technology, 2006Co-Authors: D Martinezromero, Nuria Alburquerque, J M Valverde, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel, accordingly to our developed patent (SP Patent Filed P200302937), has been used as postharvest treatment to maintain sweet cherry quality and safety. During cold storage, uncoated fruit showed increases in respiration rate, rapid weight loss and colour changes, accelerated softening and ripening, stem browning and increased microbial populations, these processes being more intense during the shelf life periods. On the contrary, sweet cherry treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. The sensory analyses revealed beneficial effects in terms of delaying stem browning and dehydration, maintenance of fruit visual aspect without any detrimental effect on taste, aroma or flavours. As far as we aware, this is the first time A. vera gel is used as an Edible Coating in fruit, which would be an innovative and interesting means for commercial application and as alternative of the use of postharvest chemical treatments.
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novel Edible Coating based on aloe vera gel to maintain table grape quality and safety
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Juan Valverde, D Martinezromero, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 °C plus 4 days at 20 °C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 °C. Interestingly, this Edible Coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in un...
Jaejoon Han - One of the best experts on this subject based on the ideXlab platform.
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Development of a starch/gum-based Edible Coating for rice cakes to retard retrogradation during storage
Lwt - Food Science and Technology, 2018Co-Authors: Haeyoung Eom, Yoonjee Chang, Eun Sil Lee, Hee Don Choi, Jaejoon HanAbstract:Abstract A starch/gum blend as an Edible Coating solution for rice cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with Edible gums, such as gellan gum (GG) and sodium alginate (SA). The rice cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the rice cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated rice cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated rice cakes (225.21 ± 76.54 N) was significantly higher than that of the rice cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (k) of the uncoated rice cakes (k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend Coating than uncoated control. Taken together, newly developed Edible Coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the rice cakes and maintaining their texture.
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development of a starch gum based Edible Coating for rice cakes to retard retrogradation during storage
Lwt - Food Science and Technology, 2018Co-Authors: Haeyoung Eom, Yoonjee Chang, Eun Sil Lee, Hee Don Choi, Jaejoon HanAbstract:Abstract A starch/gum blend as an Edible Coating solution for rice cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with Edible gums, such as gellan gum (GG) and sodium alginate (SA). The rice cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the rice cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated rice cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated rice cakes (225.21 ± 76.54 N) was significantly higher than that of the rice cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (k) of the uncoated rice cakes (k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend Coating than uncoated control. Taken together, newly developed Edible Coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the rice cakes and maintaining their texture.
Daniel Valero - One of the best experts on this subject based on the ideXlab platform.
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postharvest sweet cherry quality and safety maintenance by aloe vera treatment a new Edible Coating
Postharvest Biology and Technology, 2006Co-Authors: D Martinezromero, Nuria Alburquerque, J M Valverde, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel, accordingly to our developed patent (SP Patent Filed P200302937), has been used as postharvest treatment to maintain sweet cherry quality and safety. During cold storage, uncoated fruit showed increases in respiration rate, rapid weight loss and colour changes, accelerated softening and ripening, stem browning and increased microbial populations, these processes being more intense during the shelf life periods. On the contrary, sweet cherry treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. The sensory analyses revealed beneficial effects in terms of delaying stem browning and dehydration, maintenance of fruit visual aspect without any detrimental effect on taste, aroma or flavours. As far as we aware, this is the first time A. vera gel is used as an Edible Coating in fruit, which would be an innovative and interesting means for commercial application and as alternative of the use of postharvest chemical treatments.
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novel Edible Coating based on aloe vera gel to maintain table grape quality and safety
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Juan Valverde, D Martinezromero, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 °C plus 4 days at 20 °C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 °C. Interestingly, this Edible Coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in un...
S Castillo - One of the best experts on this subject based on the ideXlab platform.
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postharvest sweet cherry quality and safety maintenance by aloe vera treatment a new Edible Coating
Postharvest Biology and Technology, 2006Co-Authors: D Martinezromero, Nuria Alburquerque, J M Valverde, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel, accordingly to our developed patent (SP Patent Filed P200302937), has been used as postharvest treatment to maintain sweet cherry quality and safety. During cold storage, uncoated fruit showed increases in respiration rate, rapid weight loss and colour changes, accelerated softening and ripening, stem browning and increased microbial populations, these processes being more intense during the shelf life periods. On the contrary, sweet cherry treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. The sensory analyses revealed beneficial effects in terms of delaying stem browning and dehydration, maintenance of fruit visual aspect without any detrimental effect on taste, aroma or flavours. As far as we aware, this is the first time A. vera gel is used as an Edible Coating in fruit, which would be an innovative and interesting means for commercial application and as alternative of the use of postharvest chemical treatments.
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novel Edible Coating based on aloe vera gel to maintain table grape quality and safety
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Juan Valverde, D Martinezromero, Fabian Guillen, S Castillo, Daniel Valero, Maria SerranoAbstract:A novel Edible Coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 °C plus 4 days at 20 °C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 °C. Interestingly, this Edible Coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in un...
