Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
Food Chem. 2018 Apr 15;245:820-828. doi: 10.1016/j.foodchem.2017.11.104. Epub 2017 Dec 2.
The effect of five coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE); (B) 5% AG + 1% SC + 2% CE; (C) 5% AG + 1% SC + 1% lemongrass oil (LG); (D) 5% AG + 1% SC + 2% LG; and (E) 5% AG + 1% SC + 2% CE + 2% LG on guava during 35 days storage at 4-7 °C was investigated. Thereafter samples were allowed to ripen for five days at 25 ± 2 °C. The quality of guava was analyzed at an interval of 7, 21, 35 and 40 days. The coating applications resulted in lower activity of PPO & POD, higher DPPH radical scavenging activity, higher retention of ascorbic acid, phenol & flavonoid content, exhibited slower rise of reducing and total sugar in guava pulp. Samples in treatment B and D were the best formulations for extending shelf-life of guava up to 40 days versus seven days of uncoated samples.
研究了 5 种涂层配方（A）：5%阿拉伯胶（AG）+1%乳清蛋白（SC）+1%肉桂油（CE）；（B）：5%AG+1%SC+2%CE；（C）：5%AG+1%SC+1%柠檬草油（LG）；（D）：5%AG+1%SC+2%LG；（E）：5%AG+1%SC+2%CE+2%LG 对番石榴的影响。在 4-7°C 下贮藏 35 天后，对番石榴进行了研究。之后，将样品在 25°C±2°C 下放置 5 天使其成熟。每隔 7、21、35 和 40 天分析一次番石榴的品质。涂层处理可降低 PPO 和 POD 的活性，提高 DPPH 自由基清除活性，保持较高的抗坏血酸、酚类和类黄酮含量，并使番石榴果肉中的还原糖和总糖缓慢增加。与未涂层样品的 7 天保质期相比，处理 B 和 D 的样品是延长番石榴保质期至 40 天的最佳配方。
