富含柠檬皮提取物和芦竹叶提取物的壳聚糖可食用涂层对香蕉保质期的影响

IF 1.6 Q4 ENGINEERING, BIOMEDICAL
Samarpan Deb Majumder, Soumya Sarathi Ganguly
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引用次数: 4

摘要

近年来,对减缓成熟过程的能力的需求显著增加,特别是在印度等国家,收获后损失每年约6300亿美元。成熟过程主要开始于蒸腾和呼吸作用,通过存在于果实上的微孔。因此,可食用涂层可以作为屏障,减少这些生化过程的加速,延长水果的保质期。本研究以2%壳聚糖和柠檬皮提取物、芦竹叶提取物作为可食用涂层,并对香蕉的质量进行了长期评价。成熟过程被发现延迟了相当长的时间。研究还发现,基于2,2-二苯基-1-苦酰肼的吸光度变化,抗氧化活性增加,这与果实的植物化学含量有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of a chitosan edible-coating enriched with Citrus limon peel extracts and Ocimum tenuiflorum leaf extracts on the shelf-life of bananas

Effect of a chitosan edible-coating enriched with Citrus limon peel extracts and Ocimum tenuiflorum leaf extracts on the shelf-life of bananas

In recent years, the need for the capability of decelerating the ripening process has increased significantly, especially in countries such as India where the post-harvest loss is ∼630 billion dollars annually. The ripening process primarily starts with transpiration and respiration through microscopic pores present on the fruit. Accordingly, edible coatings can act as barriers, reducing the acceleration of these biochemical processes and enhance the shelf-life of the fruit. For this study, 2% chitosan enriched with peel extracts from Citrus limon and leaf extracts from Ocimum tenuiflorum were used as an edible coating and the quality of bananas was evaluated over time. The ripening process was found to be delayed for a significant amount of time. The study also revealed increased anti-oxidant activity based on absorbance changes of 2,2-diphenyl-1-picrylhydrazyl, which correlated with the phytochemical content of the fruit.

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来源期刊
Biosurface and Biotribology
Biosurface and Biotribology Engineering-Mechanical Engineering
CiteScore
1.70
自引率
0.00%
发文量
27
审稿时长
11 weeks
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