Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India; Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
Int J Biol Macromol. 2019 Jul 15;133:110-116. doi: 10.1016/j.ijbiomac.2019.04.089. Epub 2019 Apr 13.
Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydride (OSA) modified wheat starch in edible film making. Pasting and rheological properties of the native and OSA modified starch as well as antioxidants and sensorial attributes of coated and non-coated grapes were evaluated. The peak and final viscosity of the OSA modified wheat starch (1270 Pa and 1589 Pa) was found to be higher than native starch (1120 Pa and 1490 Pa). Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native starch. G' and G″ values of native starch were 2145 and 250 Pa whereas for OSA modified starch, these values were 1780 and 190 Pa. Results exhibited that starch based coating have potential to maintain total phenolic content, total carotenoids and scavenging activities as well as the shelf life and quality of grapes for 13 days. The coated grapes were also found microbiologically safe for human consumption. OSA modified starch based coating was found to be more effective as compared to native wheat starch. Therefore, this study suggested that the edible coating with good water barrier properties will be beneficial for fruit processors to enhance the shelf-life of fresh produce.
基于淀粉的可食用薄膜可以为易腐商品提供非化学的保鲜方法。本研究调查了天然和热处理的辛烯基琥珀酸酐（OSA）改性小麦淀粉在可食用薄膜制作中的效果。评估了天然和 OSA 改性淀粉的糊化和流变性能以及抗氧化剂和涂层与非涂层葡萄的感官属性。OSA 改性小麦淀粉（1270 Pa 和 1589 Pa）的峰值和最终粘度高于天然淀粉（1120 Pa 和 1490 Pa）。随着频率的增加，G'和 G″的幅度略有增加。与天然淀粉相比，改性淀粉的峰值 G'值较小。天然淀粉的 G'和 G″值分别为 2145 和 250 Pa，而 OSA 改性淀粉的 G'和 G″值分别为 1780 和 190 Pa。结果表明，淀粉基涂层具有保持总酚含量、总类胡萝卜素和清除活性以及葡萄保质期和品质的潜力，可维持 13 天。涂层葡萄在微生物学上也可安全供人类食用。与天然小麦淀粉相比，OSA 改性淀粉基涂层更有效。因此，本研究表明，具有良好的水分阻隔性能的可食用涂层将有利于水果加工商延长新鲜农产品的保质期。
