title: Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film.
abstract: BACKGROUND
  The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4 °C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content.
  
  
  RESULTS
  The tensile strength and elongation at break of the edible film were 0.45 ± 0.29 MPa and 117.2% ± 7%, respectively. The water vapor permeability was 3.3 × 10(-12) ± 4.0 × 10(-13) g s(-1) m(-1) Pa(-1). In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5 g citric acid 100 g(-1)) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%).
  
  
  CONCLUSIONS
  The use of Q/CH/SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days).
authors: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone Paulhammer 1007, Santiago, Chile.
authors: Lilian
authors: L
authors: Abugoch
authors: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone Paulhammer 1007, Santiago, Chile.
authors: Cristián
authors: C
authors: Tapia
authors: Universidad Nacional de Trujillo, Trujillo, Peru.
authors: Dora
authors: D
authors: Plasencia
authors: Pontificia Universidad Católica del Perú, Lima, Peru.
authors: Ana
authors: A
authors: Pastor
authors: Pontificia Universidad Católica del Perú, Lima, Peru.
authors: Olivio
authors: O
authors: Castro-Mandujano
authors: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone Paulhammer 1007, Santiago, Chile.
authors: Luis
authors: L
authors: López
authors: Centro de Estudios Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile.
authors: Victor H
authors: VH
authors: Escalona
mesh_terms: D029798:Blueberry Plants; D027465:Chenopodium quinoa / Q000737:chemistry; D048271:Chitosan; D018857:Food Packaging / Q000295:instrumentation; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology; D005658:Fungi / Q000254:growth & development; D008855:Microscopy, Electron, Scanning; D010539:Permeability; D010938:Plant Oils; D010940:Plant Proteins; D000074242:Sunflower Oil; D013718:Tensile Strength; D013997:Time Factors; D014867:Water; D015003:Yeasts
chemical_list: D010938:Plant Oils; D010940:Plant Proteins; D000074242:Sunflower Oil; D014867:Water; D048271:Chitosan
keywords: chitosan; coating; edible film; fresh blueberry shelf-life; quinoa protein