0000000000377185
AUTHOR
J. A. Quezada Gallo
BIOPOLYMERS USED AS EDIBLE COATING TO LIMIT WATER TRANSFER, COLOUR DEGRADATION AND AROMA COMPOUND 2-PENTANONE LOST IN MEXICAN FRUITS
Low preservation of typical fruits in countries with warm weather represents a limitation to export. A recently proposed method to increase shelf-life of fresh guava, is the application of biopolymers as edible coatings. This research involves the use of biopolymers of microbial origin obtained with low cost nutrients, to prepare edible coatings applied on mexican guava and apricot. Dextrans obtained by fermentation with Leuconostoc mesenteroides isolated from a typical mexican beverage named pulque (cactus juice fermented). Dextrans were purified by precipitation with methanol and dispersed in purified water. This procedure was repeated 3 times to eliminate carbohydrates others than dextra…
Interactions between aroma and edible films. 1. Permeability Of methylcellulose and low-density polyethylene films to methyl ketones.
This work contributes to the study of aroma transfers through edible and plastic packaging films. Permeability, sorption, and diffusivity of three methyl ketones (2-heptanone, 2-octanone, and 2-nonanone) in and through low-density polyethylene and methylcellulose-based edible films have been determined. Permeability was measured using a dynamic method coupled with a gas chromatograph. The methyl ketone permeability of polyethylene films mainly depends on diffusivity of the penetrant in the polymer. In the case of 2-heptanone, a saturation of the polymer network is observed at high vapor concentrations. The formation of clusters could take place when concentrations are higher in the vapor ph…