Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film
Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film
复制标题
DOI：
10.1002/jsfa.7132
复制
发表时间：
2016-01-30
影响因子：
4.1
通讯作者：
Escalona, Victor H.
中科院分区：
文献类型：
--
作者：
Abugoch, Lilian;Tapia, Cristian;Escalona, Victor H.
本研究旨在评价藜麦蛋白(Q)、壳聚糖（CH）和葵花籽油（SO）作为可食用薄膜材料，以及该涂层对4℃、75%相对湿度条件下蓝莓保鲜的影响。这些条件被用来模拟超市的储存条件，并代表测试涂层效果的不利条件。测量了薄膜的机械性能、屏障性能和结构性能。通过对蓝莓减重、硬度、颜色、霉菌和酵母菌数量、pH值、可滴定酸度和可溶性固形物含量的变化来评价涂膜在新鲜蓝莓（CB）中的效果。结果食用膜的抗拉强度和断裂伸长率分别为0.450.29 MPa和117.2%+/- 7%。水蒸气渗透率为3.3 × 10(-12)+/- 4 × 10(-13)gs(-1)m(-1)Pa（-1）。在各颜色参数上，CB均有显著性差异。枸橼酸在贮藏期间的可滴定酸度（0.3 ~ 0.5g柠檬酸100g(-1)）高于对照，pH值（3.4 ~ 3.6）低于对照，果实成熟时间略有延迟；然而，它的硬度降低了（高达38%）。结论Q/CH/SO包被对蓝莓保鲜32 d内霉菌和酵母菌的生长有一定的抑制作用，而对照组的霉菌和酵母菌的生长在1.8 ~ 3.1 log周期（20 ~ 35 d）之间呈增加趋势。(c) 2015年化学工业学会
BACKGROUNDThe aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4 degrees C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content.RESULTSThe tensile strength and elongation at break of the edible film were 0.450.29 MPa and117.2%+/- 7%, respectively. The water vapor permeability was 3.3x10(-12)+/- 4.0x10(-13)gs(-1)m(-1)Pa(-1). In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5g citric acid 100g(-1)) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%).CONCLUSIONThe use of Q/CH/SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days). (c) 2015 Society of Chemical Industry