西米废液细菌纤维素与大蒜复合抗菌抗氧化食用涂层在番茄保鲜中的应用

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Nur Arfa Yanti, Sri Ambardini, Taufik Walhidayah, Sitti Wirdhana Ahmad, La Ode Ahmad Nur Ramadhan, Maya Santi, None Indrawati, None Muhsin
{"title":"西米废液细菌纤维素与大蒜复合抗菌抗氧化食用涂层在番茄保鲜中的应用","authors":"Nur Arfa Yanti, Sri Ambardini, Taufik Walhidayah, Sitti Wirdhana Ahmad, La Ode Ahmad Nur Ramadhan, Maya Santi, None Indrawati, None Muhsin","doi":"10.47836/ifrj.30.5.21","DOIUrl":null,"url":null,"abstract":"The present work aimed to investigate the antibacterial and antioxidant properties of edible coatings derived from bacterial cellulose composites sourced from sago liquid waste and garlic, as well as their potential for preserving the quality of tomatoes (Solanum lycopersicum L.). The experimental approach involved the preparation of edible coatings using a mixture of bacterial cellulose (BC) slurry and garlic extract. The antibacterial and antioxidant activities were determined using the disc diffusion and DPPH method, respectively. Subsequently, tomatoes were coated using the dipping method with different treatments, namely BC/glycerol/CMC/garlic (S1), BC/garlic (S3), beeswax (comparison), and uncoated tomatoes (control). The physicochemical properties of the tomatoes were assessed, including sensory aspects by ten untrained panellists, weight loss by gravimetric analysis, vitamin C content by titration method, and pH value on days 0, 5, 10, 15, and 20 during the shelf life study at room temperature. Results showed that garlic extract applied to BC coating possessed antibacterial and antioxidant properties. BC coating containing garlic demonstrated more impact on the physicochemical qualities of tomatoes as compared to uncoated ones. Among the various treatments, S1 exhibited the most effective preservation of tomato quality. Therefore, the addition of garlic extract proved beneficial in augmenting the antibacterial and antioxidant capacity of BC coating, thus leading to enhanced quality maintenance and extended shelf life of tomatoes.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Application of antibacterial and antioxidant edible coating incorporating bacterial cellulose from sago liquid waste and garlic for preservation of tomato (Solanum lycopersicum L.)\",\"authors\":\"Nur Arfa Yanti, Sri Ambardini, Taufik Walhidayah, Sitti Wirdhana Ahmad, La Ode Ahmad Nur Ramadhan, Maya Santi, None Indrawati, None Muhsin\",\"doi\":\"10.47836/ifrj.30.5.21\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The present work aimed to investigate the antibacterial and antioxidant properties of edible coatings derived from bacterial cellulose composites sourced from sago liquid waste and garlic, as well as their potential for preserving the quality of tomatoes (Solanum lycopersicum L.). The experimental approach involved the preparation of edible coatings using a mixture of bacterial cellulose (BC) slurry and garlic extract. The antibacterial and antioxidant activities were determined using the disc diffusion and DPPH method, respectively. Subsequently, tomatoes were coated using the dipping method with different treatments, namely BC/glycerol/CMC/garlic (S1), BC/garlic (S3), beeswax (comparison), and uncoated tomatoes (control). The physicochemical properties of the tomatoes were assessed, including sensory aspects by ten untrained panellists, weight loss by gravimetric analysis, vitamin C content by titration method, and pH value on days 0, 5, 10, 15, and 20 during the shelf life study at room temperature. Results showed that garlic extract applied to BC coating possessed antibacterial and antioxidant properties. BC coating containing garlic demonstrated more impact on the physicochemical qualities of tomatoes as compared to uncoated ones. Among the various treatments, S1 exhibited the most effective preservation of tomato quality. Therefore, the addition of garlic extract proved beneficial in augmenting the antibacterial and antioxidant capacity of BC coating, thus leading to enhanced quality maintenance and extended shelf life of tomatoes.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-10-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.5.21\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.5.21","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究旨在研究从西米废液和大蒜中提取的细菌纤维素复合材料制备的可食用涂层的抗菌和抗氧化性能,以及它们对番茄(Solanum lycopersicum L.)品质保持的潜力。实验方法包括使用细菌纤维素(BC)浆料和大蒜提取物的混合物制备可食用涂层。采用圆盘扩散法和DPPH法分别测定其抗菌活性和抗氧化活性。随后,采用浸渍法对番茄进行涂膜处理,分别为BC/甘油/CMC/大蒜(S1)、BC/大蒜(S3)、蜂蜡(对照)和未涂膜番茄(对照)。评估番茄的理化性质,包括由10名未经培训的小组成员进行感官方面的评估,通过重量分析进行失重,通过滴定法进行维生素C含量评估,以及在室温下保质期研究中第0、5、10、15和20天的pH值评估。结果表明,大蒜提取物用于BC涂层具有抗菌和抗氧化性能。含有大蒜的BC包衣对番茄理化品质的影响大于未包衣的番茄。在不同处理中,S1对番茄品质的保鲜效果最好。因此,大蒜提取物的加入有利于提高BC涂层的抗菌和抗氧化能力,从而提高番茄的品质保持和保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Application of antibacterial and antioxidant edible coating incorporating bacterial cellulose from sago liquid waste and garlic for preservation of tomato (Solanum lycopersicum L.)
The present work aimed to investigate the antibacterial and antioxidant properties of edible coatings derived from bacterial cellulose composites sourced from sago liquid waste and garlic, as well as their potential for preserving the quality of tomatoes (Solanum lycopersicum L.). The experimental approach involved the preparation of edible coatings using a mixture of bacterial cellulose (BC) slurry and garlic extract. The antibacterial and antioxidant activities were determined using the disc diffusion and DPPH method, respectively. Subsequently, tomatoes were coated using the dipping method with different treatments, namely BC/glycerol/CMC/garlic (S1), BC/garlic (S3), beeswax (comparison), and uncoated tomatoes (control). The physicochemical properties of the tomatoes were assessed, including sensory aspects by ten untrained panellists, weight loss by gravimetric analysis, vitamin C content by titration method, and pH value on days 0, 5, 10, 15, and 20 during the shelf life study at room temperature. Results showed that garlic extract applied to BC coating possessed antibacterial and antioxidant properties. BC coating containing garlic demonstrated more impact on the physicochemical qualities of tomatoes as compared to uncoated ones. Among the various treatments, S1 exhibited the most effective preservation of tomato quality. Therefore, the addition of garlic extract proved beneficial in augmenting the antibacterial and antioxidant capacity of BC coating, thus leading to enhanced quality maintenance and extended shelf life of tomatoes.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信