Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-04-01 Epub Date: 2023-10-06 DOI:10.1177/10820132231206415

Mahmoud Koushesh Saba, Hosain Darvishi, Lolav Zarei, Ommol Banin Sogvar

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引用次数: 0

Abstract

The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and CMC 1% on fresh-cut apples were studied. Physicochemical, antioxidant properties, and microbial stability of ready to eat treated fresh-cut apple was investigated during storage at 4 °C for 12 days. Results showed that the treated fresh-cut had less changes of L*, flesh firmness, soluble solid content, and titratable acidity than that of untreated. Vitamin C, total phenol, total flavonoid, antioxidant capacity, and superoxide dismutase activity were greater in treated fresh-cut apple than that of untreated ones. Ultrasonic application mostly declined polyphenol oxidase and peroxidase activity changes. The combined treatment of ultrasonic + AA 2% + CMC 1% had the greatest impact on reducing microbial load among the treatments. These results revealed that the simultaneous application of ultrasonic and AA followed by CMC coating might have the potential to be used in minimally processed industry.

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采用抗坏血酸和羧甲基纤维素涂层结合超声波处理提高鲜切苹果的保质期和降低微生物负荷。

鲜切苹果的保质期是有限的，因为它们的水分损失高，变质率高，表面褐变。在本研究中，超声波、超声波的作用 + 1%羧甲基纤维素（CMC）涂层，超声波 + 抗坏血酸（AA）2%和超声波的组合 + 研究了AA 2%和CMC 1%对鲜切苹果的影响。研究了即食鲜切苹果在4°C下贮藏12天的理化、抗氧化性能和微生物稳定性。结果表明，与未处理的鲜切相比，处理后的鲜切在L*、果肉硬度、可溶性固形物含量和可滴定酸度方面的变化较小。鲜切苹果处理后的维生素C、总酚、总黄酮、抗氧化能力和超氧化物歧化酶活性均高于未处理的鲜切苹果。超声波应用主要降低多酚氧化酶和过氧化物酶活性的变化。超声联合治疗 + AA 2% + CMC 1%对降低微生物负荷的影响最大。这些结果表明，同时应用超声波和AA，然后进行CMC涂层，可能具有在最低加工工业中使用的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).