海带多糖包裹普鲁兰多糖涂层中提取的低聚糖对樱桃番茄保鲜的影响
Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes.
作者信息
Wu Shengjun, Lu Mingsheng, Wang Shujun
机构信息
Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005, China; School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China.
Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu 222005, China; School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China.
出版信息
Food Chem. 2016 May 15;199:296-300. doi: 10.1016/j.foodchem.2015.12.029. Epub 2015 Dec 8.
Laminaria japonica-derived oligosaccharides (LJOs) exhibit antibacterial and antioxidant activities, and pullulan is a food thickener that can form impermeable films. The ability of pullulan coatings with various LJO concentrations (1% pullulan+0.1%, 0.2% or 0.3% LJOs) to preserve cherry tomatoes during storage at room temperature was investigated. The LJO-incorporated pullulan coatings were found to effectively reduce respiratory intensity, vitamin C loss, weight loss and softening, as well as to increase the amount of titratable acid and the overall likeness of fruit compared with the control. These effects were observed to be dose-dependent. Therefore, using LJO-incorporated pullulan coatings can extend the shelf life of cherry tomatoes.
海带来源的低聚糖（LJOs）具有抗菌和抗氧化活性，而普鲁兰多糖是一种可形成不透性薄膜的食品增稠剂。研究了含有不同浓度LJOs（1%普鲁兰多糖+0.1%、0.2%或0.3% LJOs）的普鲁兰多糖涂层在室温储存期间对樱桃番茄的保鲜能力。结果发现，与对照相比，含有LJOs的普鲁兰多糖涂层能有效降低呼吸强度、减少维生素C损失、减轻重量损失和软化程度，同时增加可滴定酸含量和果实的整体品质。这些效果呈剂量依赖性。因此，使用含有LJOs的普鲁兰多糖涂层可以延长樱桃番茄的货架期。
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