Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit.
Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit.
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DOI：
10.3390/antiox10091395
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发表时间：
2021-08-30
期刊：
影响因子：
--
通讯作者：
Micheli L
中科院分区：
文献类型：
--
作者：
Carbone K;Macchioni V;Petrella G;Cicero DO;Micheli L
本研究提出了一种能够延长鲜切猕猴桃货架期的涂膜方法，并在4℃冷藏条件下对涂膜效果进行了10天的评价。用啤酒花(Humulus lupulus L.)绿色提取物功能化海藻酸盐(2%m/v)使用锥体(HE；0.5%和1%，v/v)作为包衣材料，以评估最佳执行策略，从而获得最稳定的产品。在用于配制可食用涂料的浓度下，没有记录到与最终产品的酒花苦味有关的贡献。将结果与对照样品(没有可食用涂层，仅以2%m/v的海藻酸盐涂层)进行比较。植物提取物的主要化学性质和1H核磁共振谱特征表明，存在抗氧化剂和抗微生物生物活性化合物(即α和β啤酒花酸，黄腐酚)。通过理化指标(失重率、可溶性固形物含量、可滴定酸度、pH值、颜色属性)和营养学指标(总多酚、抗坏血酸含量、总胡萝卜素、叶绿素)对样品在冷藏过程中的特性进行了评价。结果表明，加入啤酒花提取物后，鲜切猕猴桃在冷藏过程中的品质和营养特性基本保持不变，从而延长了鲜切猕猴桃的货架期和商品性。
In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% m/v) functionalized with green extracts from hop (Humulus lupulus L.) cones (HE; 0.5 and 1%, v/v) was used as a coating material in order to assess the best performing strategy, leading to the most stable product. At the concentrations used to formulate the edible coatings, no contribution related to hop bitterness on the final product was recorded. The results were compared to control samples (without edible coating and coated only with alginate at 2% m/v). The plant extract was characterized by its main chemical traits and by 1H NMR profiling, revealing the presence of antioxidant and antimicrobial bioactive compounds (i.e., alpha and beta hop acids, xanthohumol). Furthermore, the characteristics of the samples during cold storage were evaluated by physico-chemical (i.e., weight loss, soluble solid content, titratable acidity, pH, color attributes) and nutraceutical (i.e., total polyphenol, ascorbic acid content, total carotenoids, chlorophylls) traits. The results showed that the incorporation of hop extracts into the edible coatings tested was able to preserve the quality and nutraceutical traits of fresh-cut kiwifruit during cold storage, thus prolonging their shelf life and marketability.
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影响因子：
11.2
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