Edible coating using a chitosan‐based colloid incorporating grapefruit seed extract for cherry tomato safety and preservation / (Record no. 148050)
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000 -LEADER | |
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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 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | |
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