Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy.
Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy.
Food Chem. 2018 Jun 15;251:18-24. doi: 10.1016/j.foodchem.2018.01.015. Epub 2018 Jan 6.
The aim of this work was to evaluate the efficacy of an innovative edible coating, based on chitosan from mushrooms enriched with procyanidins extracted from grape seeds, on fresh blueberry quality maintenance, (weight loss, pH, dry matter, colour, firmness and antioxidant activity) and microbial growth, during 14 days of storage at 4 °C. For weight loss, pH and dry matter no relevant differences were detected among the control and the differently coated samples at each considered storage time. Chitosan and chitosan + procyanidins coatings promoted a slight decrease of luminosity and an increase of blue hue colour of blueberry samples during the whole storage period. The use of coating promoted an increase in the antiradical activity that was the highest in blueberries coated with chitosan + procyanidins. Microbiological analysis results indicated that the chitosan-based coated samples had a significantly higher yeast and mould growth inhibition compared to the uncoated sample.
本研究旨在评估一种创新的可食用涂层的功效，该涂层基于富含葡萄籽原花青素的蘑菇壳聚糖，以维持蓝莓的新鲜度（失重、pH 值、干物质、色泽、硬度和抗氧化活性）和微生物生长，在 4°C 下储存 14 天。在每个考虑的储存时间点，与对照相比，用不同方法处理的样本在失重、pH 值和干物质方面均无明显差异。壳聚糖和壳聚糖+原花青素涂层在整个储存期内略微降低了蓝莓样本的光泽度并增加了蓝色色调。使用涂层促进了抗氧化活性的增加，其中壳聚糖+原花青素处理的蓝莓的抗氧化活性最高。微生物分析结果表明，与未涂层的样本相比，基于壳聚糖的涂层样本对酵母和霉菌的生长抑制作用显著更高。
