Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple

PurposeThe purpose of this study was to prepare alginate and chitosan-based edible coatings incorporating Schinus terebinthifolia and Piper nigrum essential oils. The prepared films were applied on minimally processed pineapple to study the microbial inhibition of Gram + and Gram – bacteria and fung...

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Bibliographic Details
Published in:	British food journal (1966) Vol. 124; no. 4; pp. 1274 - 1284
Main Authors:	de Araujo, Camila Ianhes Martins, Bonato, Leticia Bicudo, Mangucci, Carolina Bragine, Malpass, Geoffroy Roger Pointer, Okura, Mônica Hitomi, Granato, Ana Claudia
Format:	Journal Article
Language:	English
Published:	Bradford Emerald Publishing Limited 23-02-2022 Emerald Group Publishing Limited
Subjects:	Acids Additives Alginates Alginic acid Antiinfectives and antibacterials Antimicrobial agents Biopolymers Chitosan Coatings Essential oils Fruits Glycerol Gram-negative bacteria Microbial contamination Microorganisms Oils & fats Pandemics Physiology Pineapples Piper nigrum Quality of life Schinus Sensory evaluation Shelf life Strawberries Antimicrobial activity Alginate Chitosan Edible coatings Essential oils
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