表面活性剂增强壳聚糖涂层延长了 Keitt 芒果采后的货架期

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-23 DOI:10.1016/j.jfoodeng.2024.112372

Elham Tavassoli-Kafrani , Thambaramala Villaddara Gamage , Lingxue Kong , Tanoj Singh , Shuaifei Zhao

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引用次数: 0

摘要

研究了 Keitt 芒果的表面特性以及含有月桂酰精氨酸乙酯（LAE，一种离子型表面活性剂）和蔗糖单月桂酸酯（SML，一种非离子型表面活性剂）的壳聚糖（CH）涂层的润湿性。将 Keitt 芒果涂上不同的壳聚糖溶液，在室温（25.0 ± 0.6 °C）下保存 35 天。Keitt 芒果表面具有低表面能（100 mN/m）和高分散成分（17.70 ± 1.49-22.86 ± 1.02 mN/m）。SML 和 LAE 表面活性剂分别将 CH 涂层溶液的表面张力显著降低了 6.94 和 24.13 mN/m（P <0.05）。因此，与 CH（-76.45 ± 0.04 mN/m）相比，CH 涂料在芒果上的润湿性提高到了 -68.37 ± 0.01 mN/m（CH-SML）和 -30.29 ± 0.00 mN/m（CH-LAE），从而形成了光滑均匀的涂层。贮藏试验结果表明，CH-SML 和 CH-LAE 涂层可显著降低病害发生率和重量损失（P < 0.05），与对照组相比，涂层芒果更坚实，pH 值更低。这项研究表明，CH-LAE 和 CH-SML 涂层可分别有效延长 Keitt 芒果的货架期 10 天和 15 天。

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Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango

The surface properties of Keitt mango and wettability of chitosan (CH) coatings containing ethyl lauroyl arginate (LAE, an ionic surfactant), and sucrose monolaurate (SML, a non-ionic surfactant) were investigated. The Keitt mangoes were coated with different chitosan-based solutions and stored at room temperature (25.0 ± 0.6 °C) for 35 days. The Keitt mango surface had low surface energy (<100 mN/m) with high dispersive component (17.70 ± 1.49–22.86 ± 1.02 mN/m). SML and LAE surfactants significantly (P < 0.05) lowered the surface tension of the CH coating solution by 6.94, and 24.13 mN/m, respectively. As a result, the wettability of CH based coating on mangoes was improved to −68.37 ± 0.01 mN/m (CH-SML), and −30.29 ± 0.00 mN/m (CH-LAE) compared with CH (−76.45 ± 0.04 mN/m), resulting in smooth and homogeneous coatings. The storage test results indicated a significant reduction (P < 0.05) in disease incidence and weight loss by the CH-SML and CH-LAE coatings and the coated mangoes were firmer with lower pH values compared with the control. This study suggests that CH-LAE and CH-SML coatings can effectively extend the shelf-life of Keitt mangoes by 10 and > 15 days, respectively.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.