نوع مقاله : مقاله پژوهشی
عنوان مقاله English
نویسندگان English
The aim of this study is to increase the shelf life and quality of strawberries, using a composite coating of concentrated milk protein-pectin reinforced with calcium chloride and Nigella sativa L. essential oil during 10 days of storage at 4±1°C. The effect of edible coating based on condensed milk protein (4, 6 and 8%), pectin (0, 2 and 4%), calcium chloride (1, 2 and 3%), glycerol (2, 3 and 4%) and Nigella sativa L. essential oil (2%) is investigated. After optimizing the microbial quality of coated strawberries, their physicochemical properties, antioxidant activity, anthocyanin content, and tissue hardness were compared with the control samples at 5 and 10 days after storage. All the studied qualitative characteristics of the coated samples were significantly different from the control samples (p <0.05). The results showed that this edible coating maintains the quality of strawberries in comparison to the uncoated control samples due to rot reduction.
کلیدواژهها English
potentials of essential oil and acetone extract of Nigella sativa seeds,” Journal of the Science of Food and Agriculture, vol. 85.no.13, pp. 2297-2306, 2005. ##