Show simple item record

dc.contributor.authorZavaleta, Magaly
dc.contributor.authorEcheverría, Carlos
dc.contributor.authorLeón-Vargas, Jackeline
dc.contributor.authorLescano, Leslie
dc.contributor.authorSánchez-González, Jesús
dc.contributor.authorRojas, Meliza Lindsay
dc.date.accessioned2021-06-16T00:43:49Z
dc.date.available2021-06-16T00:43:49Z
dc.date.issued2020-09-15
dc.identifier.citationZavaleta, M. ...[et al]. (2020). Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (470). http://dx.doi.org/10.18687/LACCEI2020.1.1.470es_PE
dc.identifier.urihttps://hdl.handle.net/11537/26853
dc.description.abstractABSTRACT Abstract– The use of edible coverage represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and essential cinnamon oil coverage in the phenolic content, antioxidant capacity, mould and yeast count, and general acceptability in minimally processed strawberry along 16 days of refrigerated storage at 10 °C, in order to improve the conservation and characteristics of minimally processed strawberry var. aroma. In this experiment a response surface methodology using a Central Composite Rotational Design (CCRD) was carried out; the variable ranges used were 0.7 – 2% (Chitosan) and 0.02 – 0.1% (cinnamon essential oil). As results, it was found that the significant variable (p<0.05) was cinnamon essential oil for both phenols content and antioxidant capacity. For these characteristics, a concentration of 0.1% cinnamon essential oil was the most effective. The antioxidant capacity and phenolic contents showed an increase during the first 7 days of storage, decreasing after that for all treatments. It was also found that both independent variables significantly influence (p<0.05) in the decrease of microbial load being the optimal range of chitosan (1.33-1.71%) and cinnamon essential oil (0.056-0.087%). In addition, the use of coverage of chitosan and cinnamon essential oil does not negatively affect the sensory acceptability and helps to maintain the shelf life of minimally processed strawberry.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherLACCEIes_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.sourceUniversidad Privada del Nortees_PE
dc.sourceRepositorio Institucional - UPNes_PE
dc.subjectConservación de alimentoses_PE
dc.subjectFrutases_PE
dc.subjectAceites vegetaleses_PE
dc.subjectAntioxidanteses_PE
dc.titleCoverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processedes_PE
dc.typeinfo:eu-repo/semantics/conferenceObjectes_PE
dc.publisher.countryUSes_PE
dc.identifier.journalProceedings of the LACCEI International Multi-conference for Engineering, Education and Technologyes_PE
dc.description.peer-reviewRevisión por pareses_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00es_PE
dc.description.sedeTrujillo San Isidroes_PE
dc.identifier.doihttp://dx.doi.org/10.18687/LACCEI2020.1.1.470


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

info:eu-repo/semantics/openAccess
Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess