Hashemi Seyed Mohammad Bagher, Jafarpour Dornoush
Department of Food Science and Technology Faculty of Agriculture Fasa University Fasa Iran.
Department of Food Science and Technology College of Agriculture Islamic Azad University of Fasa Branch Fars Iran.
Food Sci Nutr. 2020 May 27;8(7):3128-3137. doi: 10.1002/fsn3.1544. eCollection 2020 Jul.
The efficacy of saffron petal extract (SPE; 1%-4%) incorporated into Konjac glucomannan (KGM) edible films on the quality and shelf life of fresh-cut cucumbers was evaluated. Changes in chemical, physical, and microbial properties, antioxidant activity, and total soluble phenolic contents of sliced cucumbers during storage at 4°C for 5 days were investigated. Results showed that the addition of SPE markedly reduced the water vapor permeability features of produced films, whereas the moisture content and transparency of them increased ( < .05). All the formulated films containing 1%-4% of SPE exhibited significant antimicrobial properties against the examined pathogens (, , Typhi, and ) both in vitro and in vivo conditions. KGM films incorporated SPE were successful in reducing mesophilic bacteria and fungi populations so that the microbial load significantly decreased as the concentrations of SPE increased and KGM + 4% of SPE was considered as the most effective treatment in decreasing the microbial content of sliced cucumbers. Total soluble solids of the treated cucumbers were significantly increased at the end of the storage in refrigerator, compared to the control sample. Moreover, antioxidant activity (DPPH assay) and total soluble phenols in treated fruit increased with storage time, while these parameters decreased with increasing concentrations of SPE incorporated into KGM film. So according to the findings, the introduced film with KGM and SPE could be considered as an edible film and be applied to preserve the fruit and vegetables quality and extend the shelf life of sliced cucumbers.
评估了掺入魔芋葡甘聚糖（KGM）可食性薄膜中的藏红花花瓣提取物（SPE；1%-4%）对鲜切黄瓜品质和货架期的影响。研究了切片黄瓜在4℃下储存5天期间化学、物理和微生物特性、抗氧化活性以及总可溶性酚含量的变化。结果表明，添加SPE显著降低了所制薄膜的水蒸气透过率特性，而其水分含量和透明度增加（P<0.05）。所有含有1%-4% SPE的配方薄膜在体外和体内条件下均对所检测的病原体（伤寒杆菌、大肠杆菌和金黄色葡萄球菌）表现出显著的抗菌性能。掺入SPE的KGM薄膜成功降低了嗜温细菌和真菌数量，以至于随着SPE浓度增加，微生物负荷显著降低，且KGM + 4% SPE被认为是降低切片黄瓜微生物含量最有效的处理方法。与对照样品相比，经处理的黄瓜在冰箱储存结束时总可溶性固形物显著增加。此外，处理过的果实中的抗氧化活性（DPPH测定法）和总可溶性酚随储存时间增加，而这些参数随掺入KGM薄膜中SPE浓度的增加而降低。因此，根据研究结果，所引入的含有KGM和SPE的薄膜可被视为一种可食性薄膜，并可用于保持水果和蔬菜品质以及延长切片黄瓜的货架期。
