Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan ...

Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes ...

BACKGROUND: Pulsed light (PL) treatments stand as an alternative for the shelf-life extension of fresh-cut products. Theantimicrobial effects of PL are well known; however, its influence on quality attributes needs to be ...

The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut ‘Golden delicious’ appleswas studied. Applewedgeswere dipped into a solution of 1% ...

The main objective of this study was to develop a vision system that is able to classify fresh-cut apple slices according to the development of enzymatic browning. The experiment was carried out on ‘Granny Smith’ apple ...

Fresh-cut apples were treated with an antibrowning solution and with a chitosan-based edible coating associated to antibrowning agents and the effects on the deterioration at low temperature were studied. The combined ...

The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological ...

Apple fiber (2g/L) was incorporated along with vanillin (2.5g/L) and geraniol (0.6mL/L) into gellan coatings and their effects on the microbiological, physicochemical, nutritional and sensory quality of fresh-cut apple (12 ...

The fresh-cut industry is constantly growing and generating wastes. The major challenge for this industry consists in an environmentally sustainable production through re-utilization of by-products, for instance, ...