{"title":"Studies on unlocking the potential of onion waste extracts in edible coating for shelf-life extension of strawberry","authors":"P. Thivya, N. Bhanu Prakash Reddy, V R. Sinija","doi":"10.1007/s13197-024-06053-6","DOIUrl":null,"url":null,"abstract":"<p>Onion waste extracts (OWEs) had potent antioxidant and antimicrobial activity.</p>\n<p>GC-MS analysis revealed the presence of phytochemicals responsible for biological activity of OWEs.</p>\n<p>Edible coating containing OWEs had the potential to protect the strawberry quality.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"9 1","pages":""},"PeriodicalIF":2.7010,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://doi.org/10.1007/s13197-024-06053-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Onion waste extracts (OWEs) had potent antioxidant and antimicrobial activity.
GC-MS analysis revealed the presence of phytochemicals responsible for biological activity of OWEs.
Edible coating containing OWEs had the potential to protect the strawberry quality.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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