Cargando…

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zambrano-Zaragoza, María L., Quintanar-Guerrero, David, González-Reza, Ricardo M., Cornejo-Villegas, María A., Leyva-Gómez, Gerardo, Urbán-Morlán, Zaida
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587939/ https://www.ncbi.nlm.nih.gov/pubmed/34771260 http://dx.doi.org/10.3390/polym13213705

Ejemplares similares

Preparation of Co-Processed Excipients for Controlled-Release of Drugs Assembled with Solid Lipid Nanoparticles and Direct Compression Materials
por: Serrano-Mora, Luis Eduardo, et al.
Publicado: (2021)

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
por: Zambrano-Zaragoza, María L., et al.
Publicado: (2018)

The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber
por: Hashemi, Seyed Mohammad Bagher, et al.
Publicado: (2020)

Preservation of Fresh-Cut ‘Maradol’ Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin
por: Galindo-Pérez, Moises Job, et al.
Publicado: (2023)

A biodegradable polymeric system for peptide–protein delivery assembled with porous microspheres and nanoparticles, using an adsorption/infiltration process
por: Alcalá-Alcalá, Sergio, et al.
Publicado: (2013)

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage
por: Ojeda-Piedra, Sergio A., et al.
Publicado: (2022)

Broad Antiviral Spectrum of Glycyrrhizic Acid for Human and Veterinary Medicine: Reality or Fiction?
por: García-Salazar, Gilberto, et al.
Publicado: (2022)

Study of Candelilla Wax Concentrations on the Physical Properties of Edible Nanocoatings as a Function of Support Polysaccharides
por: García-Betanzos, Claudia I., et al.
Publicado: (2023)

Combined effect of chitosan coating and modified atmosphere packaging on fresh‐cut cucumber
por: Olawuyi, Ibukunoluwa F., et al.
Publicado: (2019)

Approaches in Polymeric Nanoparticles for Vaginal Drug Delivery: A Review of the State of the Art
por: Leyva-Gómez, Gerardo, et al.
Publicado: (2018)

Design and Evaluation of pH-Dependent Nanosystems Based on Cellulose Acetate Phthalate, Nanoparticles Loaded with Chlorhexidine for Periodontal Treatment
por: Vidal-Romero, Gustavo, et al.
Publicado: (2019)

Preparation and characterization of solid lipid nanoparticles containing cyclosporine by the emulsification-diffusion method
por: Urbán-Morlán, Zaida, et al.
Publicado: (2010)

Implementation of the emulsification-diffusion method by solvent displacement for polystyrene nanoparticles prepared from recycled material
por: Pineda-Reyes, Ana María, et al.
Publicado: (2021)

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber
por: Zhang, Chunhong, et al.
Publicado: (2023)

Antimicrobial and Antioxidant Activity of Apricot (Mimusopsis comersonii) Phenolic-Rich Extract and Its Application as an Edible Coating for Fresh-Cut Vegetable Preservation
por: Lima, Emília Maria França, et al.
Publicado: (2022)

Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique
por: Alikhani, Majid
Publicado: (2014)

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces
por: Jancikova, Simona, et al.
Publicado: (2021)

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce
por: Li, Li, et al.
Publicado: (2021)

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products
por: Ulloa-Saavedra, Araceli, et al.
Publicado: (2022)

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
por: Wu, Jie, et al.
Publicado: (2017)

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
por: Giannakourou, Maria C., et al.
Publicado: (2021)

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes
por: Pelaić, Zdenka, et al.
Publicado: (2021)

Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)
por: Paolucci, Marina, et al.
Publicado: (2020)

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
por: Passafiume, Roberta, et al.
Publicado: (2020)

Development of Bioactive Opuntia ficus-indica Edible Films Containing Probiotics as a Coating for Fresh-Cut Fruit
por: Todhanakasem, Tatsaporn, et al.
Publicado: (2022)

Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables
por: Alarcón-Flores, María Isabel, et al.
Publicado: (2015)

Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe
por: Sami, Rokayya, et al.
Publicado: (2021)

Study on the Bactericidal Mechanism of Atmospheric-Pressure Low-Temperature Plasma against Escherichia coli and Its Application in Fresh-Cut Cucumbers
por: Sun, Yan, et al.
Publicado: (2018)

Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit
por: Carbone, Katya, et al.
Publicado: (2021)

Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple
por: Liao, Xingmei, et al.
Publicado: (2023)

Effect of Aloe vera and carboxymethyl cellulose‐derived binary blend edible coating on the shelf life of fresh‐cut apple
por: Tosif, Mansuri M., et al.
Publicado: (2023)

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation
por: de Oliveira Filho, Josemar Gonçalves, et al.
Publicado: (2021)

Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation
por: Valerga, Lucia, et al.
Publicado: (2023)

Monitoring of transfer and internalization of Escherichia coli from inoculated knives to fresh cut cucumbers (Cucumis sativus L.) using bioluminescence imaging
por: Sun, Yeting, et al.
Publicado: (2021)

Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating
por: Volpe, Maria Grazia, et al.
Publicado: (2019)

Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking
por: Pelaić, Zdenka, et al.
Publicado: (2022)

Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
por: Ali, Marwa R., et al.
Publicado: (2021)

Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil
por: Zhang, Guangjie, et al.
Publicado: (2019)

Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon
por: Lin, Yilin, et al.
Publicado: (2019)

Application of Molecular Dynamics Simulations to Determine Interactions between Canary Seed (Phalaris canariensis L.) Bioactive Peptides and Skin-Aging Enzymes
por: Aguilar-Toalá, José E., et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_424f5ogv6eeqd4d03j301bdtbp