改性马铃薯淀粉和丁香精油纳米乳液涂层:防止真菌腐败和延长无防腐剂海绵蛋糕货架期的绿色方法

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Fatemeh Mokhtari, Forogh Mohtarami, Akram Sharifi, Sajad Pirsa
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引用次数: 0

摘要

本研究制备了丁香精油纳米乳液(CENE),并在基于改性马铃薯淀粉(MPS)的可食用薄膜配方中使用了不同浓度(0、1、3 和 5%)的丁香精油纳米乳液。研究了可食用薄膜的物理化学特性(水蒸气渗透性(WVP)、溶解性和颜色)和结构特性(XRD 和 SEM)。结果表明,制备的 CENE 分布均匀一致,封装效率为 80%。CENE 的加入降低了薄膜的 WVP、溶解度、拉伸强度 (TS) 和亮度 (L*),同时提高了薄膜的断裂伸长率 (EAB) 和黄度 (b*)。结果表明,海绵蛋糕涂层的最佳样品是含有 3% CENE 的可食用薄膜溶液。将其对蛋糕的影响与不含 CENE 的涂膜和未涂膜进行了比较。含 3% CENE 的涂膜保持了蛋糕的水分含量,从而减少了蛋糕的坚硬过程和重量损失,并保持了蛋糕在储存期间的新鲜度。微生物学分析结果表明,CENE 对酵母和霉菌的生长有抑制作用,与未涂抹的样品相比,在 21 天的储藏后,酵母和霉菌的数量最少。根据感官评估,在烘焙后的第 8 天,涂有 3% CENE 的样品的总体接受度得分是可以接受的,与未涂覆样品没有显著差异(p > 0.05)。有鉴于此,在 MPS 可食用涂层中加入 CENE 作为一种有效、安全的蛋糕保存方法具有很大的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

In this study, clove essential oil nanoemulsion (CENE) was prepared and used at different levels (0, 1, 3, and 5%) in the formulation of the edible film based on modified potato starch (MPS). Physicochemical (water vapor permeability (WVP), solubility, and color) and structural properties (XRD and SEM) of edible films were studied. According to the results, the prepared CENE had a homogeneous and uniform distribution and its encapsulation efficiency was 80%. The incorporation of CENE decreased WVP, solubility, tensile strength (TS), and lightness (L*) while enhancing elongation at break (EAB) and yellowness (b*) of the films. According to the results, the optimal sample for coating sponge cakes was an edible film solution containing 3% CENE. Its effect on cake was compared to coating without CENE and also uncoated. The coating with 3% CENE maintained the moisture content of the cake, which reduced the firmness process, and weight loss and kept the freshness of the cake during storage. The microbiology analysis results demonstrated the inhibition effect of CENE on the growth of yeast and molds and recorded the lowest load of them compared to the uncoated sample after 21-day storage. According to the sensory evaluation, the overall acceptance score of the coated sample with 3% CENE on the 8th day after baking was acceptable and had no significant difference with the uncoated sample (p > 0.05). In light of this finding, the incorporation of CENE in the MPS edible coating demonstrates significant potential as an effective and safe preservation method for cake.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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