TY  - SER
AU  - Won,Jin Sung
AU  - Lee,Seung Jo
AU  - Park,Hyeon Hwa
AU  - Song,Kyung Bin
AU  - Min,Sea C..
TI  - Edible coating using a chitosan‐based colloid incorporating grapefruit seed extract for cherry tomato safety and preservation
KW  - Antimicrobial packaging
KW  - Chitosan
KW  - Edible coating
KW  - Grapefruit seed
KW  - Tomato
N1  - สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail (info@dss.go.th) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F8); YJ2018 M12
N2  - 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
Sources  - Journal of Food Science.
Sources  - 83(1)2018:138-146
ISSN  - 0022-1147
ER  -