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Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus

The Castile blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties. The intake of this fruit potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, the Castile blackberry is one of the most perishabl...

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Autores principales: Toscano Ávila, Jonatan A., Terán, David A., Debut, Alexis, Vizuete, Karla, Martínez, Josefina, Cerda‐Mejía, Liliana A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174239/
https://www.ncbi.nlm.nih.gov/pubmed/32328284
http://dx.doi.org/10.1002/fsn3.1525
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author Toscano Ávila, Jonatan A.
Terán, David A.
Debut, Alexis
Vizuete, Karla
Martínez, Josefina
Cerda‐Mejía, Liliana A.
author_facet Toscano Ávila, Jonatan A.
Terán, David A.
Debut, Alexis
Vizuete, Karla
Martínez, Josefina
Cerda‐Mejía, Liliana A.
author_sort Toscano Ávila, Jonatan A.
collection PubMed
description The Castile blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties. The intake of this fruit potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, the Castile blackberry is one of the most perishable fruits due to its high respiration rate and the lack of protectant peel, making this fruit susceptible to microbial attack and rapid deterioration. The objective of this research was to estimate the shelf life of Castile blackberry (R. glaucus Benth) with bacterial cellulose coating from Komagataeibacter xylinus, in order to improve the physicochemical and nutritional characteristics. Blackberries with bacterial cellulose coating at 4°C have extended its shelf life to 9 days and preserved the initial characteristics of texture, color, smell, and taste.
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spelling pubmed-71742392020-04-23 Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus Toscano Ávila, Jonatan A. Terán, David A. Debut, Alexis Vizuete, Karla Martínez, Josefina Cerda‐Mejía, Liliana A. Food Sci Nutr Original Research The Castile blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties. The intake of this fruit potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, the Castile blackberry is one of the most perishable fruits due to its high respiration rate and the lack of protectant peel, making this fruit susceptible to microbial attack and rapid deterioration. The objective of this research was to estimate the shelf life of Castile blackberry (R. glaucus Benth) with bacterial cellulose coating from Komagataeibacter xylinus, in order to improve the physicochemical and nutritional characteristics. Blackberries with bacterial cellulose coating at 4°C have extended its shelf life to 9 days and preserved the initial characteristics of texture, color, smell, and taste. John Wiley and Sons Inc. 2020-03-17 /pmc/articles/PMC7174239/ /pubmed/32328284 http://dx.doi.org/10.1002/fsn3.1525 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Toscano Ávila, Jonatan A.
Terán, David A.
Debut, Alexis
Vizuete, Karla
Martínez, Josefina
Cerda‐Mejía, Liliana A.
Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus
title Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus
title_full Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus
title_fullStr Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus
title_full_unstemmed Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus
title_short Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus
title_sort shelf life estimation of blackberry (rubus glaucus benth) with bacterial cellulose film coating from komagataeibacter xylinus
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174239/
https://www.ncbi.nlm.nih.gov/pubmed/32328284
http://dx.doi.org/10.1002/fsn3.1525
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