Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

In this work, the influence of citric acid & pomelo essential oil nanoemulsion (CA&PEN) assisted with HHP on microbial counts, oxidative enzyme activity and related quality of banana puree were examined. The total aerobic bacteria (TAB) counts of all groups decreased to 1.2 ∼ 2.52 lg CFU...

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Bibliographic Details
Main Authors: Ying Zou, Yuanshan Yu, Lina Cheng, Lu Li, Shaodan Peng, Wei Zhou, Yujuan Xu, Jihua Li
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Banana puree
Pomelo essential oil nanoemulsion
Citric acid
Enzymatic browning
High hydrostatic pressure
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000561

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http://www.sciencedirect.com/science/article/pii/S2590157523000561

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