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Use of chitosan-based edible coating for extending shelf life vacuum-packaged beef. Autoria: FORATO, L. A.; BERNARDES FILHO, R. Traditional packaging for meat provides short shelf life and undesirable modifications in its physicochemical characteristics and microbiological quality. Repositório: BDPA Ano de publicação: 2017
Carboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry. Autoria: SOARES, A. G.; FREITAS-SILVA, O.; CABRAL, L. M. C. Strawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due t... ... Repositório: BDPA Ano de publicação: 2019
Active antifungal edible coating based on nanocomposite cast films from galactomannan. Galactomannan is a filmogenic polysaccharide suitable for edible coatings. The addition of nanoencapsulated active ingredients improves its antifungal activity. In this way, nanocomposite materials we... ... Repositório: BDPA Ano de publicação: 2023
Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating. Autoria: MARCONCINI, J. M. Edible coating can improve fruits shelf life and, consequently, reduce their waste. Chitosan, which presents a potential for chemical modifications and capacity to form films, can be an alternative fo... ... Repositório: BDPA Ano de publicação: 2022
Consumer's acceptance and purchase intent of lamb meat with edible coating at blind and informed conditions. Autoria: NASSU, R. T. Packaging affects physicochemical and sensory characteristics of meat. The use of edible coatings is an alternative to extend the shelf life of meat, but the consumer acceptance of this type of produc... ... Repositório: BDPA Ano de publicação: 2020
Consumers' attitudes toward the use of an edible coating for lamb meat according to label information. Autoria: DELIZA, R.; NASSU, R. T. The use of edible coatings in meat is currently being investigated in several studies. However, consumers' attitudes toward this technology are not clear. This study evaluated consumers' intention to... ... Repositório: BDPA Ano de publicação: 2022
Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation. Autoria: PILON, L.; FOSCHINI, M. M.; CORREA, D. S.; FERREIRA, M. D. Edible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of s... ... Repositório: BDPA Ano de publicação: 2022
Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple. Autoria: FOSCHINI, M. M.; BRESOLIN, J. D.; HUBINGER, S. Z.; ASSIS, O. B. G. de; FERREIRA, M. D. Abstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be... ... Repositório: BDPA Ano de publicação: 2021
Edible starch-based coating reinforced with cellulose nanocrystals to improve shelf-life of fresh strawberries. Autoria: BARBOZA, H. T. G.; SILVA, J. P. L. da; FREITAS-SILVA, O.; CABRAL, L. M. C. Strawberries (Fragaria × ananassa Duch.) are very popular fruits due to their attractive color and taste, nutritional values and the wide possibility of industrial processing. However, they have a sho... ... Repositório: BDPA Ano de publicação: 2019
Edible coating based on carnauba wax nanoemulsion and cymbopogon martinii essential oil on papaya postharvest preservation. Autoria: FERREIRA, M. D. Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated... ... Repositório: BDPA Ano de publicação: 2022

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