USE OF CHITOSAN AND CHITOSAN-CASEINATE COATING TO PROLONG SHELF LIFE OF MINIMALLY PROCESSED APPLES

• Published in: Italian journal of food science Vol. 30; no. 5SI; p. 30
• Main Authors: Volpe, S, Torrieri, E, Cavella, S
• Format: Journal Article
• Language: English
• Published: Chiriotti Editori S.r.l 01.01.2018
• Subjects: Apple products; Chitin; Edible coatings; Food preservation; Materials; Methods; Production processes; Storage

The effect of biopolymer coatings (1% chitosan, 2% chitosan, caseinate/chitosan blend at ratio 2/1) in combination with anti-browning agent (1% citric acid, 1% l-ascorbic acid agents, 1% Ca[Cl.sub.2]) on the shelf life of minimally processed apples was studied. The experimental works were divided in...