Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP
Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP
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DOI：
10.1016/j.lwt.2007.06.019
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发表时间：
2008-01-01
影响因子：
6
通讯作者：
Tang, Juming
中科院分区：
文献类型：
--
作者：
An, Jianshen;Zhang, Min;Tang, Juming
银纳米粒子由于其在食品加工应用中的抗菌活性而受到越来越多的关注。本研究的目的是评估银纳米颗粒-PVP涂层对在2 ℃和10 ℃下储存的芦笋嫩茎的重量损失、抗坏血酸、总叶绿素、粗纤维、颜色、硬度和微生物质量的影响。芦笋样品首先用100毫克/升（-1）次氯酸钠溶液消毒15分钟。然后在室温下浸入含有银纳米粒子的涂层溶液中3分钟。在2 ℃或10 ℃下储存25天期间，与对照样品相比，涂层芦笋表现出较低的重量损失，更绿的颜色和更嫩的质地。微生物的生长受到涂层的显著阻碍。综合比较和评价，银纳米粒子涂层芦笋在2 ℃下可保存25 d，在10 ℃下可保存20 d。(c)2007年，瑞士食品科学与技术协会。由爱思唯尔有限公司出版。保留所有权利。
Silver nanoparticles have recently gained increasing interests due to their antimicrobial activities in food processing applications. The aim of this study was to evaluate the effect of silver nanoparticles-PVP coating on weight loss, ascorbic acid, total chlorophyll, crude fiber, color, firmness and microbial qualities of asparagus spears stored at 2 and 10 degrees C. Asparagus samples were first sanitized with 100 mg l(-1) sodium hypochloride solution for 15 min. They were then immersed in coating solution containing silver nanoparticles for 3 min at room temperature. During 25-day storage at 2 or 10 degrees C, the coated asparagus demonstrated lower weight loss, greener color and tender texture compared with the control samples. The growth of microorganism was significantly hindered by the coating. Based on comprehensive comparison and evaluation, asparagus spears coated by silver nanoparticles could be kept in good quality for 25 days at 2 degrees C and for 20 days at 10 degrees C. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.