壳聚糖/明胶/石榴皮提取物包衣对草莓理化、微生物、挥发物及感官品质的改善

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-02 DOI:10.1016/j.foodchem.2025.142755

Mirella Romanelli Vicente Bertolo , Josemar Gonçalves de Oliveira Filho , Giovana Contarelli Lamonica , Carmen Cris de Oliveira Nobre Bezerra , Virginia da Conceição Amaro Martins , Marcos David Ferreira , Ana Maria de Guzzi Plepis , Stanislau Bogusz Junior

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引用次数: 0

摘要

本研究考察了壳聚糖/明胶（CG）包覆石榴皮提取物（PPE）对草莓冷藏12 天理化、微生物学、挥发性特征和感官特性的影响。含有PPE的涂层将果实的重量损失减少了11. %，并将真菌污染推迟了6-8 天。未包衣的果实表现出高度变质果实的可溶性固形物含量、pH值和可滴定酸度值特征。涂层保存了果实的颜色、硬度、呼吸商和生物活性化合物含量。未涂覆草莓的总挥发性化合物减少了39.4% %，大约是涂覆水果的6倍。真菌造成的损伤的严重程度被涂层所减缓。覆膜成本约为0.03美元/个，表明该覆膜材料可作为草莓的天然保鲜膜，是一种廉价的草莓保鲜膜。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings

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Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings

This study investigated the effects of chitosan/gelatin (CG) coatings containing pomegranate peel extract (PPE) on the physical-chemical, microbiological, volatile profile, and sensory characteristics of strawberries over 12 days of refrigerated storage. The coatings containing PPE minimized the weight loss of the fruits by 11 % and delayed their fungal contamination by 6–8 days. Uncoated fruits showed soluble solids content, pH, and titratable acidity values characteristics of highly deteriorated fruits. The coatings preserved the color, firmness, respiratory quotient, and bioactive compounds contents of the fruits. Uncoated strawberries showed a 39.4 % reduction in total volatile compounds, approximately 6 times greater than coated fruits. The severity of injuries caused by fungi was slowed down by the coatings. The sensory quality of the fruits was not affected, and the coatings cost was estimated at approximately $ 0.03/fruit, confirming that the materials developed can be used as natural coatings and a cheap alternative for strawberries preservation.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.