Claim · model-written summary
Nanoemulsion-based coatings with OPEO can extend the shelf life of orange slices without undesirable sensory impacts.
- Taxon
- orangee0
- Treatment
- nanoemulsion-based edible coatings containing OPEOe7
- Outcome
- shelf lifee7
- Direction
- extende7
- Qualifier
- without any undesirable impacts on sensory attributese7
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e7“The results showed that the nanoemulsion-based edible coatings containing OPEO can extend the shelf life of orange slices without any undesirable impacts on sensory attributes”
Title
Mohsen Radi; Sara Akhavan‐Darabi; Hamid‐Reza Akhavan; et al. Journal of Food Processing and Preservation 2017. doi:10.1111/jfpp.13441
Other claims from this paper (6)
- Intervention effect Microemulsion and nanoemulsion coatings raised pH and titratable acidity of orange slices above controls and pectin-coated slices.
- Observation Total soluble solids increased most in control orange slices.
- Intervention effect The 1% OPEO nanoemulsion coating gave the lowest total soluble solids increase in orange slices.
- Intervention effect Weight and ascorbic acid losses of all coated orange slices were significantly lower than in controls.
- Intervention effect Nanoemulsion-coated orange slices showed higher antibacterial and antifungal effects.
- Intervention effect Microemulsion and nanoemulsion coatings showed no significant differences in sensory evaluation.