Conservación de piezas de frutas mediante recubrimientos alimentarios
Fecha
2024-01-10
Autores
Carrasco Brocal, Carmen
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Editor
Jaén: Universidad de Jaén
Resumen
La producción de frutas frescas se está convirtiendo cada vez más en una tarea importante ya que los consumidores son más conscientes de la importancia de los hábitos alimenticios saludables y tienen menos tiempo para la preparación de alimentos. Los recubrimientos comestibles se han utilizado como una barrera para minimizar la pérdida de agua y retrasar la senescencia natural de las frutas recubiertas a través de la permeabilidad selectiva a los gases. Este trabajo fin de máster tiene como objetivo general estudiar la conservación de dos piezas de frutas, melón y naranja, mediante dos tipos de recubrimientos alimentarios (quitosan y quitosan+EDTA).
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. Edible coatings have been used as a barrier to minimize water loss and delay the natural senescence of coated fruits through selective permeability to gases. This Final Master's Project has as its general objective the maintenance of two pieces of fruit, melon and orange, by means of two types of food coatings (quitosan and quitosa+EDTA).
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. Edible coatings have been used as a barrier to minimize water loss and delay the natural senescence of coated fruits through selective permeability to gases. This Final Master's Project has as its general objective the maintenance of two pieces of fruit, melon and orange, by means of two types of food coatings (quitosan and quitosa+EDTA).