关于挖掘洋葱废弃物提取物在食用涂层中的潜力以延长草莓货架期的研究

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-16 DOI:10.1007/s13197-024-06053-6

P. Thivya, N. Bhanu Prakash Reddy, V R. Sinija

引用次数: 0

摘要

洋葱废弃物提取物（OWEs）具有很强的抗氧化和抗菌活性，气相色谱-质谱（GC-MS）分析表明，洋葱废弃物提取物中的植物化学物质具有生物活性，含有洋葱废弃物提取物的食用涂层具有保护草莓品质的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Studies on unlocking the potential of onion waste extracts in edible coating for shelf-life extension of strawberry

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Studies on unlocking the potential of onion waste extracts in edible coating for shelf-life extension of strawberry

Onion waste extracts (OWEs) had potent antioxidant and antimicrobial activity.

GC-MS analysis revealed the presence of phytochemicals responsible for biological activity of OWEs.

Edible coating containing OWEs had the potential to protect the strawberry quality.

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.