Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

Flavour and Fragrance Journal

Volumn 28, Issue 1, 2013, Pages 39-45

  Ayala Zavala, Jesus Fernando ^a   Silva Espinoza, B A ^a   Cruz Valenzuela, M R ^a   Leyva, J M ^a   Ortega Ramirez L A ^a   Carrazco Lugo, D K ^a   Perez Carlon J J ^a   Melgarejo Flores, B G ^a   Gonzalez Aguilar G A ^a   Miranda, M R A ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Antibacterial properties; Antioxidant capacity; Cinnamon leaf essential oil; Fresh cut fruit; Functional edible film

Indexed keywords

ANTIBACTERIAL PROPERTIES; ANTIOXIDANT CAPACITY; EDIBLE FILMS; FRESH-CUT FRUITS; LEAF ESSENTIAL OIL;

AGENTS; BACTERIA; COATINGS; ESCHERICHIA COLI; FILM GROWTH; FILMS; FRUITS; OILS AND FATS; VAPORS;

ESSENTIAL OILS;

CINNAMON LEAF OIL; ESSENTIAL OIL; EUGENOL; PECTIN; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; CINNAMON; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI; FILM; GROWTH INHIBITION; IN VITRO STUDY; LISTERIA MONOCYTOGENES; MOISTURE; NONHUMAN; PEACH; PLANT LEAF; STAPHYLOCOCCUS AUREUS; THICKNESS; WATER VAPOR;

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PRUNUS PERSICA; STAPHYLOCOCCUS AUREUS;

EID: 84871618467     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3125     Document Type: Article

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