Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry
The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 °C was evaluated....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-05-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844020308197 |