Journal ArticleDOI
Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions
Hasan Toğrul,Nurhan Arslan +1 more
TLDR
In this paper, carboxymethyl cellulose (CMC) was used as a hydrophilic polymer for the post-harvest water loss of peaches and pears.About:
This article is published in Food Hydrocolloids.The article was published on 2004-03-01. It has received 86 citations till now. The article focuses on the topics: Ascorbic acid & Carboxymethyl cellulose.read more
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Recobrimentos à base de carboximetilcelulose e dextrina em mangas 'Tommy Atkins' armazenada sob refrigeração
A. Amariz,Maria Auxiliadora Coêlho de Lima,Danielly Cristina Gomes da Trindade,Ana Cristina Nascimento dos Santos,Thalita Passos Ribeiro +4 more
TL;DR: In this article, the authors evaluated the efficiency of coatings based on carboximethyl cellulose (CMC) and dextrin applied in 'Tommy Atkins' mango fruit stored for zero, ten and 20 days under refrigeration (12.4±3.1°C and 72±12% RH).
Journal ArticleDOI
Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage
TL;DR: The chitosan coating appears to be a promising preservation alternative and an effective method to improve the quality and shelf life of fresh-cut nectarines in marketing conditions.
Journal ArticleDOI
Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.)
TL;DR: In this article, the authors used 20 ml NaOH at five various concentrations (11.59, 15, 20, 25, 28, and 28.41% w/v) at 25°C for 1 h; followed with 5 sodium monochloracetate (NMCA) samples 3.18, 4, 5, 6 and 6.68 g, respectively with 5 g of cellulose was added to slurry at various temperature (46.59 and 50, 55, 60 and 63.41°C) for 3 h.
Journal ArticleDOI
Physiological and Biochemical Responses in Cold‐Stored Citrus Fruits to Carboxymethyl Cellulose Coating Containing Ethanol Extract of Impatiens balsamina L. Stems
TL;DR: In this paper, a novel edible coating based on carboxymethyl cellulose (1.5%, CMC) containing ethanol extract of Impatiens balsamina L. was applied to “Xinyu” tangerines to delay their ripening and prolong postharvest life during storage at 5C for 100 days.
References
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Journal ArticleDOI
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
TL;DR: In this paper, the ASTM E96 standard method for determining water vapor permeability (WVP) was modified for hydrophilic edible films, and the WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup.
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Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
Elizabeth A. Baldwin,Jacqueline K. Burns,W Kazokas,Jeffrey K. Brecht,Robert D. Hagenmaier,Renar João Bender,E Pesis +6 more
TL;DR: In this paper, two types of fruit coatings were tested for their effect on external and internal mango fruit atmospheres and quality factors during simulated commercial storage at 10 or 15°C with 90% RH followed by simulated marketing conditions of 20 °C with 56% RH.
Journal ArticleDOI
Permeability and Mechanical Properties of Cellulose-Based Edible Films
TL;DR: In this article, the authors investigated factors affecting barrier properties and mechanical properties of methyl ccllulose (MC) and hydroxypropyl cellulose (HPC) films for both types of cellulose.