注入 helichrysum italicum 精油的海藻酸盐涂层和薄膜在延长樱桃番茄货架期方面的潜力

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-11-07 DOI:10.1016/j.fpsl.2024.101381

Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Meng Fanze , Namiki Kondo , Ata Aditya Wardana , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka

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引用次数: 0

摘要

本研究旨在利用海藻酸钠（1 % Alg）和不同浓度的腊菊精油（HIEO）（0.3 % 和 0.5 %）开发用于樱桃番茄保鲜的可食用涂层和薄膜。处理包括 Alg、Alg/0.3 % HIEO 和 Alg/0.5 % HIEO。研究了这些涂层和薄膜的物理化学、机械、水蒸气渗透性、光学、热学和抗真菌特性。扫描电子显微镜和傅立叶变换红外光谱分析显示，添加 HIEO 后，Alg 薄膜的形态发生了异质性变化，化学结构也发生了轻微变化。Alg/0.5 % HIEO 薄膜的水蒸气渗透性、抗氧化能力、紫外线阻隔性能、断裂伸长率和热稳定性都有所提高。此外，0.5 % HIEO 还能显著减少灰葡萄孢菌的菌丝生长（体外），使 Alg/0.5 % HIEO 成为最佳涂层。涂有 Alg/0.5 % HIEO 的樱桃番茄在 25 °C 和 60 % 相对湿度条件下储存 18 天后，重量损失减少（5.22 ± 1.45 %），硬度保持不变（6.43 N）。这种涂层还能抑制根瘤菌匍匐茎病变直径的 61.36%（体内）。总之，Alg/0.5 % HIEO 涂层是樱桃番茄贮藏应用中很有前景的可持续活性包装解决方案。

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The potential of helichrysum italicum essential oil-infused alginate coatings and film for prolonging the shelf-life of cherry tomatoes

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The potential of helichrysum italicum essential oil-infused alginate coatings and film for prolonging the shelf-life of cherry tomatoes

This study aimed to develop edible coatings and films using sodium alginate (1 % Alg) and varying concentrations of Helichrysum italicum essential oil (HIEO) (0.3 % and 0.5 %) for cherry tomato preservation. The treatments consisted of Alg, Alg/0.3 % HIEO, and Alg/0.5 % HIEO. The physico-chemical, mechanical, water vapor permeability, optical, thermal, and antifungal properties of these coatings and films were examined. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses showed that the addition of HIEO resulted in a heterogeneous morphology and slight chemical structural changes in the Alg film. The Alg/0.5 % HIEO films exhibited improved water vapor permeability, antioxidant capacity, ultraviolet light barrier properties, elongation at break, and thermal stability. Additionally, 0.5 % HIEO significantly reduced the mycelial growth of Botrytis cinerea (in vitro), making Alg/0.5 % HIEO the optimal coating. Cherry tomatoes coated with Alg/0.5 % HIEO and stored at 25 °C and 60 % relative humidity for 18 d showed reduced weight loss (5.22 ± 1.45 %) and preserved firmness (6.43 N). This coating also inhibited the Rhizopus stolonifer lesion diameter by 61.36 % (in vivo). In conclusion, Alg/0.5 % HIEO coatings are promising sustainable active packaging solutions for cherry tomato storage applications.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.