Search

Copyright of Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias is the property of Universidade Federal Rural de Pernambuco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Brazilian Journal of Applied Technology for Agricultural Science / Revista Brasileira de Tecnologia Aplicada nas Ciências Agrárias is the property of Brazilian Journal of Applied Technology for Agricultural Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Colloquium Agrariae is the property of Asociacao Prudentina de Educacao e Cultura (APEC) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Scientiarum: Technology is the property of Universidade Estadual de Maringa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Producción Más Limpia is the property of Corporacion Universitaria Lasallista and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit. [ABSTRACT FROM AUTHOR]

High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the application of an edible coating with antioxidant properties. This study aimed to develop an edible coating composed of carboxymethylcellulose and sorbitol, physically reinforced with nanocellulose, and chemically fortified with tocopherol. The edible coating was characterized based on its physical properties, mechanical strength, biodegradability, optical light transmission properties, color parameters, and water vapor permeability. Formulations CC5 (Carboxymethyl cellulose (CMC) + sorbitol + 5% nanocellulose) and CCT5 (CMC + sorbitol + tocopherol + soy lecithin + 5% nanocellulose) showed enhanced mechanical strength. The combination of nanocellulose with tocopherol in formulations CCT3 (CMC + sorbitol + tocopherol + soy lecithin + 3% nanocellulose) and CCT5 developed superior barriers to visible and ultraviolet light, a desired characteristic for coatings intended to increase the shelf life of Brazil nuts. The nuts coated with CC5 and CCT3 showed the lowest PV values at the end of the accelerated oxidation test conducted at 60 °C. [ABSTRACT FROM AUTHOR]

Copyright of Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Caatinga is the property of Revista Caatinga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The fungus Colletotrichum gloeosporioides, which is the causal agent of anthracnose disease in green-skinned avocados, is responsible for significant postharvest fruit losses. In this context, strategies should be considered to avoid this problem. The use of essential oil (EO) can represent an alternative to contribute to antifungal activity, avoiding the use of chemical products, as their indiscriminate use can have harmful effects on human health. It is known that essential oil (EO) may exhibit antifungal activity and can be used as an alternative to chemical products. Therefore, the potential of using Lippia sidoides EO to control this fungus was investigated through in vitro evaluation (MIC and EC50) on C. gloeosporioides isolated from avocados. Furthermore, the potential of incorporating this oil with carboxymethylcellulose (CMC) for postharvest treatment in avocados was assessed in vivo to control anthracnose and maintain their physicochemical and sensory quality. The EO from L. sidoides demonstrated a MIC of 125 μl L−1 and an EC50 of 46.83 μl L−1 against this pathogen. The results indicated that the CMC edible coating associated with L. sidoides EO exhibited a positive effect on fruit quality during cold storage. In terms of sensory aspects, avocados treated with L. sidoides EO associated with CMC showed improved appearance compared to the control treatment. These findings suggest that L. sidoides EO has potential in the postharvest treatment of avocados. Additionally, these results are significant and unprecedented for this crop, as research on the postharvest effects of incorporating this EO with edible coatings in avocados is still limited. [ABSTRACT FROM AUTHOR]

Copyright of Revista Verde de Agroecologia e Desenvolvimento Sustentável is the property of Revista Verde de Agroecologia e Desenvolvimento Sustentavel and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Engenharia na Agricultura is the property of Engenharia na Agricultura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified. [ABSTRACT FROM AUTHOR]

Copyright of Revista Interdisciplinar Científica Aplicada is the property of Sociedade Educacional de Santa Catarina and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Opinião Jurídica is the property of Revista Opiniao Juridica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The use of edible coatings is one of the technologies that has been studied for the maintenance of postharvest quality of fruits; they can function as a barrier for water loss, change gas exchange, and improve fruit appearance. Aloe vera gel, which is rich in polysaccharides, is one of the of coatings that has been tested for this purpose. In this context, the objective of this work was to evaluate the effect of pre-harvest application of A. vera gel in the post-harvest quality of Rubi grapes. The treatments used were: A. vera gel at the rates of 100, 200, and 300 mL L-1, chitosan (160 g L-1), and distilled water (control). The following post-harvest characteristics were evaluated: titratable acidity (TA), soluble solid (SS) contents, SS/TA, color indexes (brightness, hue, and chroma), and anthocyanin contents. The coatings with Aloe vera gel L. improved the post-harvest quality of Rubi grapes, by decreasing titratable acidity, increasing SS/TA, and improving color indexes. The coatings also increased anthocyanin contents. Thus, the use Aloe vera gel is recommended for the coating of Rubi grapes in the pre-harvest period. [ABSTRACT FROM AUTHOR]

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Brazilian Journal of Forest Research / Pesquisa Florestal Brasileira is the property of Brazilian Journal of Forest Research / Pesquisa Florestal Brasileira and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Entramado is the property of Universidad Libre Seccional Cali and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Ciencias Químico-Farmacéuticas is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

New materials from silk fibroin (FS-Ox) and chitin (CT-Ox) functionalized with Oxone® salt were developed for application in the synthesis of Knoevenagel adducts. The experiments were performed using benzaldehyde derivatives, malononitrile, and a mixture of water and ethanol as green solvents. The efficiency of conventional and microwave irradiation as heating sources for this reaction was also investigated. When the reactions were performed for 60 min under optimized conditions with conventional heating, twelve Knoevenagel adducts 2a–l were obtained, with good yields for both catalysts (CT-Ox 60–98% and FS-Ox 71–98%). When microwave irradiation was used, the reaction periods were reduced twelvefold, with the same Knoevenagel adducts with good CT-Ox (39–99%) and FS-Ox (35–99%) yields obtained in most cases. The reuse of these materials as catalysts in successive reactions was also evaluated, and CT-Ox FS-Ox were successfully used for 4 and 2 cycles, respectively. The results presented prove the efficiency of the CT-OxFS-Ox catalyst as a promising low-cost and reusable material with suitable catalytic properties to be applied in the aldol condensation reaction in a sustainable way. [ABSTRACT FROM AUTHOR]

Copyright of Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias is the property of Universidade Federal Rural de Pernambuco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista de Ciencias Agroveterinarias is the property of Revista de Ciencias Agroveterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista em Agronegócio e Meio Ambiente is the property of Revista em Agronegocio e Meio Ambiente and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio‐based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health‐promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh‐cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo‐dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by‐products. The perspectives of using ECs in the technology of producing pro‐healthy snacks are emphasized. [ABSTRACT FROM AUTHOR]

Copyright of Scientia Agraria Paranaensis is the property of Revista Scientia Agraria Paranaensis and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material for the food industry. The objective of this study was to evaluate the effect of the addition of 10–30% of okara flour (OF), and 15–45% of corn bran (CB) on the physical and chemical characteristics, sensory profile and consumer preference of gluten-free breads. The addition of higher concentrations of OF resulted in products with decreased technological properties (lower specific volumes, lower slice height, higher firmness, darkening and discoloration of the yellow color). The addition of CB contributed to the maintenance of the yellow color in the crust and crumb and to the increase in the corn flavor intensity. The formulation with 20% OF and 40% CB would be the most interesting, because of the chemical composition (30 µmol of isoflavones aglycones/g of sample and 12.87 g of dietary fiber/100 g of sample and lower content of carbohydrates and caloric value) and similar consumer preference to the other formulations. This formulation had lower discoloration of the yellow color and showed sensory properties suited to consumer preference, such as firmness, porosity, compaction (appearance), corn flavor and moisture (texture). The okara flour and corn bran, soy and corn co-products, respectively, can be used as ingredients in the preparation of gluten-free breads with adequate physical, chemical, technological and sensorial characteristics. [ABSTRACT FROM AUTHOR]

Copyright of Brazilian Journal of Applied Technology for Agricultural Science / Revista Brasileira de Tecnologia Aplicada nas Ciências Agrárias is the property of Brazilian Journal of Applied Technology for Agricultural Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Gestão e Sociedade is the property of Revista Gestao e Sociedade and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Iniciação Científica Cesumar is the property of Iniciacao Científica Cesumar and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Dyna is the property of Universidad Nacional de Colombia, Medellin, Facultad de Minas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Scientia Agraria Paranaensis is the property of Revista Scientia Agraria Paranaensis and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Verde de Agroecologia e Desenvolvimento Sustentável is the property of Revista Verde de Agroecologia e Desenvolvimento Sustentavel and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Scientia Agraria Paranaensis is the property of Revista Scientia Agraria Paranaensis and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Scientia Agraria Paranaensis is the property of Revista Scientia Agraria Paranaensis and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista da Associação Brasileira de Nutrição is the property of Associacao Brasileira de Nutricao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible coatings have rarely been studied as a pretreatment for air-drying process. Hydrocolloid-based coatings possess good barrier properties to gases, are soluble in water, and can incorporate additives such as ascorbic acid. The aim of the present study was to improve the physical and nutritional characteristics of dehydrated fruits and vegetables by edible coating application. For this, the drying kinetics and the vitamin C and color retention in papaya ( Carica papaya L.) with and without edible coatings were evaluated. Color and vitamin C were analyzed after 3, 9, and 30 days of storage. Papaya slices were immersed in a 2 % pectin solution ( w/ w) or in a 2 % pectin solution with vitamin C (1 % w/ w). The pectin coating was gelled by immersion in calcium lactate solution (2.8 % w/ w). The pectin-coated and non-coated slices were air-dried at temperatures of 60 and 70 °C. Vitamin C, color, and water content were analyzed in fresh papaya and in coated papaya before and after drying and during storage. All drying experiments were repeated four times. Analysis of variance was applied to the experimental data to identify differences at a 5 % significance level. The drying kinetics of coated and non-coated samples were very similar, only changing with temperature. Even though the highest vitamin C retention has been found in pectin-coated samples during drying at 60 °C and during 30 days of storage, considerable levels of vitamin C were obtained in samples with pectin + vitamin C coating, after drying and storage. Sensory analysis presented positive results for encouraging the use of dried pectin + vitamin C-coated papaya commercially. [ABSTRACT FROM AUTHOR]