Jumin Hou, Yinghui Ding, Weizhuo Li, Zixuan Guo, Xiaoxia Yan
{"title":"Application of edible coatings in ‘Emerald’ blueberry under room storage conditions and storage kinetics analysis","authors":"Jumin Hou, Yinghui Ding, Weizhuo Li, Zixuan Guo, Xiaoxia Yan","doi":"10.1007/s10068-024-01764-0","DOIUrl":null,"url":null,"abstract":"<div><p>Blueberry is nutritious but perishable, which could be preserved using edible coatings. However, the blueberry storage kinetics at room conditions were rarely revealed. So, the ‘<i>Emerald</i>’ blueberries were adopted to divided into four groups including control (CK), carboxymethylcellulose (CMC), chitosan (CS) and layer-by-layer coatings (LBL) groups, to analyze the coatings effects on the blueberry qualities and storage kinetics. The LBL coatings extended the storage life up to 9 days at (20 ± 5) °C and (60 ± 10) % relative humidity. Besides, the zero-order reaction models could be represented the storage kinetics parameters like rotting rate, weight loss rate, hardness, SSC, respiration rate, and DPPH∙ scavenging rate for all coatings, except the cell membrane permeability and the POD activity. The blueberry rotting rate in the LBL group were 0.844/day, showing the slowest variation among the four groups. It provided the optimal edible coatings for blueberry preservation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1371 - 1381"},"PeriodicalIF":2.4000,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01764-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Blueberry is nutritious but perishable, which could be preserved using edible coatings. However, the blueberry storage kinetics at room conditions were rarely revealed. So, the ‘Emerald’ blueberries were adopted to divided into four groups including control (CK), carboxymethylcellulose (CMC), chitosan (CS) and layer-by-layer coatings (LBL) groups, to analyze the coatings effects on the blueberry qualities and storage kinetics. The LBL coatings extended the storage life up to 9 days at (20 ± 5) °C and (60 ± 10) % relative humidity. Besides, the zero-order reaction models could be represented the storage kinetics parameters like rotting rate, weight loss rate, hardness, SSC, respiration rate, and DPPH∙ scavenging rate for all coatings, except the cell membrane permeability and the POD activity. The blueberry rotting rate in the LBL group were 0.844/day, showing the slowest variation among the four groups. It provided the optimal edible coatings for blueberry preservation.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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