Influences of chitosan coatings on functional compounds of sweet cherries
Yazarlar (2)
Doç. Dr. Kader TOKATLI Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Science and Technology (Q2) | ||
| Dergi ISSN | 0022-1155 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2021 |
| Cilt / Sayı / Sayfa | 58 / 5 / 1808–1818 | DOI | 10.1007/s13197-020-04692-z |
| Makale Linki | https://www.ncbi.nlm.nih.gov/pmc/articles/8021626 | ||
| Özet |
| In this study, sweet cherries were coated with four chitosans (1%) [two of them produced from shrimp waste from Marmara Sea in Turkey (Chitosan-1, Chitosan-2) and two of them commercially produced (Commercial-1 and Commercial-2)] which have different deacetylation degree, and molecular weight (Chitosan-1, deacetylation degree: 78.20%, molecular weight: 182 kDa; Chitosan-2, deacetylation degree: 84.95%, molecular weight: 127 kDa; Commercial-1, deacetylation degree: 81.22%, molecular weight: 273 kDa; Commercial-2, deacetylation degree: 75.12%, molecular weight: 407 kDa) and stored at 4 °C for 25 days, and 20 °C for 15 days. Changes in the total phenolic content, antioxidant capacity, total anthocyanin content, ascorbic acid, total pectin content, firmness, and colour values were evaluated. The results revealed that Chitosan-1 had the highest firmness value; Chitosan-2 showed the highest total … |
| Anahtar Kelimeler |
| Antioxidant activity | Chitosan | Deacetylation degree | Molecular weight | Sweet cherry |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 33 |
| Scopus | 15 |
| Web of Science | 25 |