Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life
Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life
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DOI：
10.1111/jfpp.14760
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发表时间：
2020-07-22
影响因子：
2.5
通讯作者：
Prentice, Carlos
中科院分区：
文献类型：
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作者：
da Costa de Quadros, Camila;Lima, Karina Oliveira;Prentice, Carlos
应探索在不添加合成防腐剂的情况下延长水果货架期的替代方法，例如使用含有生物活性化合物的可食用涂层。研究了水解鱼蛋白可食性涂膜对圣女果品质和货架期的影响。将樱桃番茄分为四个处理：对照;用甘油（5%; w/v）包衣;用甘油（5%; w/v）包衣并添加蛋白质水解物（1%; w/v）和用甘油（5%; w/v）包衣并添加蛋白质水解物（2%; w/v）。在冷藏或室温储存0、7、14、21和45天时，评价涂覆或未涂覆的樱桃番茄的颜色、重量损失、硬度、可溶性固形物、pH以及霉菌和酵母。微生物数据表明，蛋白水解物可食性涂层具有生物活性，因为抑制了霉菌和酵母菌的增殖。然而，在其他分析中，与对照品相比，未显示出上级有效期。实际应用含有天然生物活性化合物的可食用涂层可用作合成防腐剂的替代品。
Alternatives to increase fruit shelf life without the addition of synthetic preservatives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish protein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control. Practical applications The edible coating containing natural bioactive compounds can be used as an alternative to synthetic preservatives.