Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl<sub>2</sub> cross-linker to reduce cracking. Coated sweet cherries were stored at 4...

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Bibliographic Details
Main Authors: Camilo Gutiérrez-Jara, Cristina Bilbao-Sainz, Tara McHugh, Bor-Sen Chiou, Tina Williams, Ricardo Villalobos-Carvajal
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
sweet cherry
nanoemulsion coating
cracking
fruit quality, nutraceutical value
crosslinking
Online Access:https://www.mdpi.com/2304-8158/10/2/449

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