Effects of the exopolysaccharide from Porphyridium cruentum coating on polyphenol oxidase activity and colour of fresh-cut banana during cold storage

Fresh-cut fruits are highly susceptible to enzymatic browning. The aim of this study was to evaluate the effects of the exopolysaccharide (EPS) from the marine microalga Porphyridium cruentum on polyphenol oxidase (PPO) activity and colour of ‘Cavendish’ banana slices during storage at 4°C. The bana...

ver descrição completa

Detalhes bibliográficos
Autor principal: Bertrand, Charlotte (author)
Outros Autores: Raposo, Maria Filomena de Jesus (author), Morais, Rui Manuel Santos Costa de (author), Morais, Alcina Miranda Bernardo de (author)
Formato: article
Idioma:eng
Publicado em: 2016
Assuntos:
Edible coating
Carrageenan
Exopolysaccharide from Porphyridium cruentum
EPS
PPO activity
colour
Banana
Refrigerated storage
Postharvest innovation
Texto completo:http://hdl.handle.net/10400.14/19948
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/19948

Texto Completo

http://hdl.handle.net/10400.14/19948

Registos relacionados