Qualitative characteristics of minimally processed carrots packaged in PLA film were monitored at 4°C and 7°C up to verify a possible shelf life extension respect to the commercial one, attested at 7 days packaged in PP pouches. Acids stabilized the colour of cut carrots and reduced the total microbial growth up to 14 days. The best results were obtained in carrots treated with the highest citric acid % at 4°C. Acidic dipping contributed to extend the shelf life of minimally processed carrots. Moreover, PLA can be used as packaging material for carrots, as option to conventional plastics.
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS / Zappia, Angela; De Bruno, Alessandra; Piscopo, Amalia Rosa Maria. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 31:5(2019), pp. 181-186.
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS
De Bruno Alessandra;Piscopo Amalia Rosa Maria
2019-01-01
Abstract
Qualitative characteristics of minimally processed carrots packaged in PLA film were monitored at 4°C and 7°C up to verify a possible shelf life extension respect to the commercial one, attested at 7 days packaged in PP pouches. Acids stabilized the colour of cut carrots and reduced the total microbial growth up to 14 days. The best results were obtained in carrots treated with the highest citric acid % at 4°C. Acidic dipping contributed to extend the shelf life of minimally processed carrots. Moreover, PLA can be used as packaging material for carrots, as option to conventional plastics.| File | Dimensione | Formato | |
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