Claire Isabel Grígoli de Luca Sarantópoulos

TL;DR: In this article, the authors evaluated quality parameters of Tommy Atkins mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol.

TL;DR: The use of glycerol in the coating formulation was not efficient in the maintenance of quality parameters of fresh-cut mangoes, promoting a higher weight loss of samples, impairing fruit texture characteristics, increasing carotenogenesis, and favoring microbial growth during storage.

TL;DR: In this article, the effect of cassava starch edible coatings, added or not of potassium sorbate, on mechanical properties, surface color, sensory acceptance, and respiration rate of strawberries was evaluated in order to choose the best coating conditions to minimally processed strawberries.

TL;DR: The mozzarella cheese did not show any physical or chemical alteration in all packaging treatments, and characteristics were not factors which limited shelf life in air or in modified atmospheres, although the critical parameter was sensory degradation.

TL;DR: In this paper, the authors investigated the influence of osmotic dehydration and pectin edible coating on quality parameters of fresh-cut melon during storage at 5 °C for 14 days.