Effect of epsilon-poly-L-lysine treatment on swelling, microbial growth and physicochemical quality of vacuum-packed lotus root

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-02-17 DOI:10.1016/j.foodcont.2025.111238

Qianlong Shi , Yixuan Wang , Cong Han , Xingfeng Guo , Maorun Fu , Subo Tian , Xiaofei Xin

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引用次数: 0

Abstract

Vacuum-packed lotus roots are prone to swelling and quality deterioration when stored at temperatures above 15 °C. Our study aimed to investigate the impacts of ε-poly-L-lysine (ε-PL) application (0.35 and 0.7 g/L) on swelling, microbial proliferation and quality characteristics of vacuum-packed lotus roots stored at 25 °C for 15 d. Through 16S rDNA amplicon sequencing, the primary bacterial genera responsible for bag swelling were identified as Enterobacter, Klebsiella, and Pantoea. The treatment with 0.7 g/L ε-PL exhibited the strongest inhibitory effect on these genera, effectively preventing swelling. Additionally, ε-PL treatment inhibited browning, suppressed the increase in total acid content, and maintained the levels of soluble sugars, total phenolics, and ascorbic acid. ε-PL assisted in retaining the flavor profile of lotus roots. These findings suggested that ε-PL was effective in preventing swelling, inhibiting microbial growth, and maintaining storage quality in vacuum-packed lotus roots.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.