Edible coating using a chitosan‐based colloid incorporating grapefruit seed extract for cherry tomato safety and preservation / (Record no. 148050)

MARC details
000 -LEADER
fixed length control field 02516nab a22002777a 4500
850 ## - HOLDING INSTITUTION
Holding institution เอกสารภาษาไทย (ชั้น 5)
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 181119b2561 xxu||||| |||| 00| 0 eng d
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number Repr.F8
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Won, Jin Sung.
245 10 - TITLE STATEMENT
Title Edible coating using a chitosan‐based colloid incorporating grapefruit seed extract for cherry tomato safety and preservation /
author Jin Sung Won ... [et.al.].
500 ## - GENERAL NOTE
GENERAL NOTE สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F8)
518 ## - Year/Month of cataloging
Year/Month YJ2018 M12
520 ## - SUMMARY, ETC.
Summary, etc. Grapefruit seed extract (GSE)‐containing chitosan‐based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high‐shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO2 generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan‐GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan‐GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE.
648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM
Chronological term FOOD61M11
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Antimicrobial packaging.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Chitosan.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Edible coating.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Grapefruit seed.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Tomato.
700 1# - Added Entry-Personal Name
Name Lee, Seung Jo.
700 1# - Added Entry-Personal Name
Name Park, Hyeon Hwa.
700 1# - Added Entry-Personal Name
Name Song, Kyung Bin.
700 1# - Added Entry-Personal Name
Name Min, Sea C..
773 ## - Host Item Entry
Title Journal of Food Science.
Related parts 83(1)2018:138-146
International Standard Serial Number 0022-1147
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Source of classification or shelving scheme
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-- 160797
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650 #0 - Subject-Topical Term
-- 160798
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