Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-10-31 DOI:10.1016/j.fpsl.2024.101382

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引用次数: 0

Abstract

In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O₂ in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O₂/CO₂ preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1–3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO₃=0.5:1.5:0.15. It maintained relatively stable O₂/CO₂ in the package at 10℃. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10℃. Results showed that T1 group exhibited significantly (P<0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.

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制备和评估用于包装鲜切榴莲的活性改性氧气/二氧化碳防腐剂

本研究成功合成了一系列壳聚糖/铜纳米复合材料（CS/Cu-NCs），并对其进行了表征和进一步利用，制备出一种活性改性 O2/CO2 防腐剂。透射电子显微镜、紫外-可见光和红外光谱证实 CS/Cu-NCs #1-3 已成功合成。对防腐剂的三种成分进行了优化，最佳配方为CS/Cu-NCs #2: VC: NaHCO3=0.5:1.5:0.15。它能在 10℃时保持包装内相对稳定的 O2/CO2。将 0 克（CK）、1.15 克（T1）、2.3 克（T2）和 3.45 克（T3）防腐剂处理过的鲜切榴莲在 10℃下储存。结果表明，与 CK 相比，T1 组在 12 天后的硬度和 VC 含量明显更高（P<0.05），表明品质最佳。关键呼吸酶分析证实，SDH 的减少、G-6-PDH 和 6-PGDH 的增加是 T1 组品质优良的主要原因。这项研究可为包装鲜切榴莲提供一种前瞻性的解决方案。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.