Determinación de la capacidad bioactiva de un recubrimiento comestible a base de proteína láctea y nisina en la frutilla (Fragaria ananassa).

Abstract

This research seeks to obtain the adequate formulation of a coating composed of milk protein and nisin to extend the shelf life of the strawberry, this will be evaluated by analyzing the physicochemical and sensory parameters of the fruit. According to the results obtained, the most suitable formulation that allowed to extend the shelf life of the strawberry was the use of 8% milk protein and 2% nisin (treatment 3).