Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage.
Virginia GlicerinaLorenzo SiroliEster BetoretGiada CanaliMarco Dalla RosaRosalba LanciottiSantina RomaniPublished in: Journal of the science of food and agriculture (2022)
The bilayer coating represented the best solution in order to develop new ready to-eat-fresh oranges with both high textural and sensory attributes and prolonged shelf-life. © 2022 Society of Chemical Industry.