Carolina L Almeida, Lucas R F Figueiredo, Diego V M Ribeiro, Adillys M C Santos, Evandro L Souza, Kataryne A R Oliveira, Juliano E Oliveira, Eliton S Medeiros
Fresh produce have a more limited shelf life than processed ones. Their sensory attributes such as appearance and surface texture are important features in consumer perception and liking. The decomposition of fresh produce, which is caused by enzymes, chemical reactions, and microbial infections, often caused by Colletotrichum species, is inevitable. However, it can be slowed down. Several materials have been developed for this purpose, with an emphasis on active coatings using nanomaterials. In this study, the protective effects of a zein coating containing chitosan nanowhiskers (CSW) for the maintenance of fruit quality were investigated using guava (Psidium guajava L...
November 27, 2023: Journal of Food Science