Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper
Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper
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DOI：
10.1007/s13197-021-05006-7
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发表时间：
2021-02-26
影响因子：
3.1
通讯作者：
Wang, Danping
中科院分区：
文献类型：
--
作者：
Fan, Na;Wang, Xian;Wang, Danping
以鲜切猕猴桃和绿色甜椒为试材，研究了以石榴皮提取物（PE）和魔芋葡甘聚糖（KG）为主要成分的可食性涂膜剂对鲜切猕猴桃和甜椒贮藏期间理化和营养特性的影响。响应面法确定的最佳提取时间（40.6 min）、温度（54.5 ℃）和超声功率（255.5 W）为最佳提取条件，其总抗氧化活性（TAA）为（92.31 ± 1.43）%。鲜切猕猴桃和绿色甜椒通过使用五种处理（蒸馏水、抗坏血酸、KG、PE、KG + PE）浸渍来涂覆，包装成聚合物膜并在10 ℃下储存8天。蒸馏水处理作为对照。KG + PE处理使鲜切猕猴桃的可溶性固形物和可滴定酸最高，鲜切绿色甜椒的硬度最高。KG或KG + PE处理的样品的重量损失均有效减少。KG + PE处理的叶绿素、抗坏血酸、总酚和总抗坏血酸含量均显著高于其它处理。此外，KG + PE组在所有样品中具有最低的微生物计数。与对照相比，KG涂膜与PE复合处理能有效地保持鲜切猕猴桃和绿色甜椒在低温贮藏过程中的理化和营养特性。
The effects of an edible coating, based on konjac glucomannan (KG) incorporated with pomegranate peel extracts (PE), on the physicochemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during storage were investigated. The optimal extract time (40.6 min), temperature (54.5 degrees C), and ultrasound power (255.5 W) with response surface method, provided a high total antioxidant activity (TAA) of (92.31 +/- 1.43)%. Fresh-cut kiwifruit and green bell pepper were coated by dipping using five treatments (distilled water, ascorbic acid, KG, PE, KG + PE), packed into polymeric film and stored for 8 days at 10 degrees C. Distilled water treatment was used as control. KG + PE treatment resulted in the highest total soluble solid and titratable acidity in fresh-cut kiwifruit, while the maximum firmness in fresh-cut green bell pepper. The weight loss was both effectively decreased in samples treated with KG or KG + PE. All samples treated with KG + PE had significantly higher contents of chlorophyll, ascorbic acid, total phenolic and TAA than others. Moreover, the KG + PE group had the lowest counts of microorganisms in all samples. KG coating incorporated with PE was proved to be efficient in maintaining the physico-chemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during low temperature storage compared with control.