6533b829fe1ef96bd1289936

RESEARCH PRODUCT

Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis

Manfred LinkeFrédéric DebeaufortAndrzej LenartMartin GeyerEwelina BasiakEwelina Basiak

subject

GlycerolAbsorption of waterStarch02 engineering and technologycoatingsepicuticular waxEpicuticular waxSurface tensionContact anglelcsh:Chemistrychemistry.chemical_compoundCoatingSpectroscopy Fourier Transform Infrared[SDV.IDA]Life Sciences [q-bio]/Food engineeringlcsh:QH301-705.5SpectroscopyWaxstarchfood and beveragesPrunus domestica04 agricultural and veterinary sciencesGeneral Medicine021001 nanoscience & nanotechnology040401 food scienceComputer Science Applicationsvisual_artvisual_art.visual_art_medium[SDV.IB]Life Sciences [q-bio]/Bioengineeringsurface propertiesfilms0210 nano-technologyMaterials scienceengineering.materialArticleCatalysisInorganic Chemistry0404 agricultural biotechnologySurface TensionPhysical and Theoretical ChemistryFourier transform infrared spectroscopyMolecular BiologyOrganic ChemistryWhey ProteinsChemical engineeringchemistrylcsh:Biology (General)lcsh:QD1-999FruitWaxesFood PreservativesWettabilityengineeringwater relations

description

In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch&ndash

10.3390/ijms20092220https://www.mdpi.com/1422-0067/20/9/2220