10/09/2019 / By Evangelyn Rodriguez
In this study, researchers from Universiti Putra Malaysia optimized alginate coating formulations for the shelf life extension of fresh-cut cantaloupe treated with repetitive pulsed light (RPL). The results of their study were published in the Journal of Food Processing and Preservation.
Based on their findings, the researchers concluded that the combined treatment (RPL and coating) can be used to preserve fresh-cut cantaloupes and is more effective than either RPL or edible coating alone. This could be useful to food producers who want to commercialize fresh-cut products.
Koh PC, Noranizan MA, Karim R, Hanani ZAN, Lasik-Kurdys M. COMBINATION OF ALGINATE COATING AND REPETITIVE PULSED LIGHT FOR SHELF LIFE EXTENSION OF FRESH-CUT CANTALOUPE (CUCUMIS MELO L. RETICULATUS CV. GLAMOUR). Journal of Food Processing and Preservation. 29 October 2018;42(11). DOI: 10.1111/jfpp.13786
Tagged Under: alginate, breakthrough, cantaloupes, clean foods, edible coating, food deterioration, Food Preservation, food science, Food storage, food technology, fresh-cut fruits, fruits, future science, future tech, innovation, microbial contamination, repetitive pulse light, research, scientific, shelf life extension
COPYRIGHT © 2017 RAW FOOD NEWS