Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorJurmkwan Sangsuwanen_US
dc.contributor.authorSutthira Sutthasupaen_US
dc.description.abstract© 2019 John Wiley & Sons, Ltd. Encapsulation of clove, lavender essential oils (EOs)m and vanillin into chitosan (CH) and alginate (AL) beads was prepared using a simple oil-entrapped emulsion to inhibit Botrytis cinerea in table grapes. The overall encapsulation efficiency of AL beads was observed to be higher than that of CH beads. The release of EO from beads depended mostly on surrounding relative humidity. The inhibition efficiency of the beads was investigated with grapes packed in a clamshell by placing a permeable sachet containing beads inside and storing at 5°C for 28 days. Visible mould growth on the control grapes and grapes packed with CH beads containing clove EO was observed on Days 21 and 28, respectively. The grapes packed with AL beads containing clove EO were free from mould until Day 28. The qualities of the grapes during storage, including the CO2 and O2 concentration in the packaging, firmness, total soluble solids, titratable acidity, ascorbic acid content, and acceptability of grapes, were evaluated. The use of CH or AL beads releasing clove EO maintained the freshness, firmness, flavour, odour, and overall acceptability of the grapes better than the control.en_US
dc.subjectMaterials Scienceen_US
dc.titleEffect of chitosan and alginate beads incorporated with lavender, clove essential oils, and vanillin against Botrytis cinerea and their application in fresh table grapes packaging systemen_US
article.title.sourcetitlePackaging Technology and Scienceen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.

Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.