Evaluation of physicochemical quality, specific aromatic characteristic, and volatile organic compound profile of fresh-cut coriander leaves under different super-atmospheric oxygen modified atmosphere packaging conditions

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

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101438

Chun-yu Ni, Xing-lu Sun, Hui-na Dong, Cong-cong Xu

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引用次数: 0

Abstract

The physicochemical quality and aromatic profile of fresh-cut coriander leaves (FCCLs) under sole super-atmospheric O₂ (SSO, 40 % O₂, 60 % O₂, 80 % O₂, and 100 % O₂) and SSO coupled super-atmospheric CO₂ (SOSC, 40 % O₂ + 5 % CO₂, 60 % O₂ + 5 % CO₂, and 80 % O₂ + 5 % CO₂) packaging conditions were systematically evaluated during 28-day refrigeration. Results indicated that in consideration of maintaining a comprehensive quality of FCCLs, the 80 % O₂ SSO condition was recommended. It effectively preserved the appearance, antioxidant capacity, and desirable coriander-like, green grass, and sweet aromatic attributes, while dramatically retarded weight loss and increases of a* , ΔE, browning degree, malondialdehyde, and relative electrolytic leakage in FCCLs. Collectively, FCCL shelf life was extended to 21 days. A total of 63 volatiles were identified in the FCCLs via headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). The alcohols and aldehydes were the predominant compounds in the control (raw) sample. After 21-day storage, both species and levels of main alcohols were decreased, whereas those of aldehydes, ketones, and esters were enriched to varying degree. The largest maintenance of alcohols (pent-1-en-3-ol, (Z)-3-hexen-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol), 3-pentanone, and (Z)-3-hexenyl acetate, elevated levels of aldehydes (hexanal, butanal, benzene acetaldehyde, and heptanal) and esters (benzyl acetate and isoamyl butyrate), and delayed substantial increases in other ketones and esters mainly contributed to the maximal preservation of acceptable aroma attributes in the 80 % O₂ group. The findings could provide theoretical and technological assistance for improving the storage quality and specific aromatic characteristics of FCCLs via super-atmospheric O₂ packaging technique.

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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.