Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges
‘Valencia’ oranges were coated with edible coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW) and shellac. Coatings were prepared at two BW⁄ shellac ratios (1:3 and 3:1) and two solid content (SC) (4% and 8%). A commercial wax at a 10% SC, as a control of coated fruits, and an un...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6157 https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2011.02767.x |
| _version_ | 1855492028530425856 |
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| author | Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_browse | Contreras-Oliva, Adriana Pérez-Gago, María B. Rojas-Argudo, Cristina |
| author_facet | Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_sort | Contreras-Oliva, Adriana |
| collection | ReDivia |
| description | ‘Valencia’ oranges were coated with edible coatings based on hydroxypropyl methylcellulose (HPMC),
beeswax (BW) and shellac. Coatings were prepared at two BW⁄ shellac ratios (1:3 and 3:1) and two solid
content (SC) (4% and 8%). A commercial wax at a 10% SC, as a control of coated fruits, and an uncoated
control were also tested. Oranges were stored up to 16 weeks at 5 C, followed by 1 week at 20 C. Although
sensory quality was not negatively affected by coating application, care should be taken to the SC and shellac
content of the formulations, since an increase in these parameters translated in a significant increase in the
level of ethanol. Results indicate that HPMC–BW–shellac coating with 4% SC and a BW⁄ shellac ratio 1:3
would provide the best compromise to extend shelf life of ‘Valencia’ oranges by reducing weight loss,
providing gloss and maintaining the nutritional quality of the fruits. |
| format | Artículo |
| id | ReDivia6157 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | ReDivia61572025-04-25T14:46:21Z Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. Beeswax, edible coating, hydroxypropyl methylcellulose, nutritional quality, postharvest quality, shellac. J11 Handling, transport, storage and protection of plant products ‘Valencia’ oranges were coated with edible coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW) and shellac. Coatings were prepared at two BW⁄ shellac ratios (1:3 and 3:1) and two solid content (SC) (4% and 8%). A commercial wax at a 10% SC, as a control of coated fruits, and an uncoated control were also tested. Oranges were stored up to 16 weeks at 5 C, followed by 1 week at 20 C. Although sensory quality was not negatively affected by coating application, care should be taken to the SC and shellac content of the formulations, since an increase in these parameters translated in a significant increase in the level of ethanol. Results indicate that HPMC–BW–shellac coating with 4% SC and a BW⁄ shellac ratio 1:3 would provide the best compromise to extend shelf life of ‘Valencia’ oranges by reducing weight loss, providing gloss and maintaining the nutritional quality of the fruits. 2019-01-21T12:32:11Z 2019-01-21T12:32:11Z 2011 article Contreras‐Oliva, A., Rojas‐Argudo, C., & Pérez‐Gago, M. B. (2011). Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’oranges. International journal of food science & technology, 46(11), 2437-2445. 1365-2621 http://hdl.handle.net/20.500.11939/6157 10.1111/j.1365-2621.2011.02767.x https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2011.02767.x en Wiley electronico |
| spellingShingle | Beeswax, edible coating, hydroxypropyl methylcellulose, nutritional quality, postharvest quality, shellac. J11 Handling, transport, storage and protection of plant products Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges |
| title | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges |
| title_full | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges |
| title_fullStr | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges |
| title_full_unstemmed | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges |
| title_short | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges |
| title_sort | effect of solid content and composition of hydroxypropyl methylcellulose lipid edible coatings on physicochemical sensory and nutritional quality of valencia oranges |
| topic | Beeswax, edible coating, hydroxypropyl methylcellulose, nutritional quality, postharvest quality, shellac. J11 Handling, transport, storage and protection of plant products |
| url | http://hdl.handle.net/20.500.11939/6157 https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2011.02767.x |
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