卡拉胶
食品科学
化学
果胶酶
抗菌剂
阿拉伯树胶
果胶
采后
抗坏血酸
黄原胶
多糖
糖
植物
酶
生物化学
生物
有机化学
复合材料
材料科学
流变学
作者
Sajad Mohd Wani,Amir Gull,Tehmeena Ahad,A.R. Malik,Tariq Ahmad Ganaie,F.A. Masoodi,Adil Gani
标识
DOI:10.1016/j.ijbiomac.2021.06.008
摘要
Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeration for a period of 12 days. Results showed all the three coatings maintained fruit quality parameters during storage compared to control. Among all the coatings, carrageenan coated fruits showed delayed weight loss (10.1 to 8%), decay percentage (78.42 to 14.29%), retained ascorbic acid (0.15 to 0.27 g kg-1), antioxidant activity (18.17 to 25.85%), firmness (9.07 to 12.43 N), L* (32.38 to 40.42), a* (16.08 to 17.22) and b* (27.36 to 33.54). Carrageenan gum also showed lowest cellulase activity (0.03 units h−1 mg protein−1), pectin methylesterase activity (1.13 A620 min−1 mg protein−1) and β-galactosidase activity (0.51 μmol min−1 mg protein−1), while showed maximum reduction in polygalacturonase activity (0.07 units h−1 mg protein−1) at the end of storage. Carrageenan gum was found effective in retention of anthocyanins and phenolic compounds during storage. Coatings loaded with antimicrobial agent inhibited psychrophilic bacteria, yeast and mold growth. It is concluded that carrageenan gum could better retain strawberry quality up to 12 days under refrigeration.
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