Jokar Akbar, Barzegar Hasan, Maftoon Azad Neda, Shahamirian Maryam
Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center Agricultural Research, Education and Extension Organization (AREEO) Shiraz Iran.
Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran.
Food Sci Nutr. 2021 Mar 18;9(5):2585-2596. doi: 10.1002/fsn3.2213. eCollection 2021 May.
Given the high perishability of pomegranate arils, edible antimicrobial coating will enhance their shelf life and maintain their marketability. An antimicrobial coating was prepared using 1% (w/v) soluble part of Persian gum (PG) and different concentrations (0.25%, 0.50%, and 0.75% (v/v)) of cinnamon essential oil (CEO) to extend the shelf life of pomegranate arils. Microbiological, chemical, physical, and sensorial characteristics of coated and uncoated samples were evaluated at 7-day intervals. Total anthocyanin (TAN), titrable acidity (TA), and ascorbic acid showed a decreasing trend, during the whole period of the storage. TAN, TA, and ascorbic acid decreased from 119.8 to 44.5 mg/L, 1.6% to 1.37%, and 682 to 140 mg/L, respectively. Firmness increased during the storage time, while total soluble solids (TSS, around 17.4 °Brix) and total phenolic compounds (TP, around 14.21 mg/100 ml) showed no significant changes with CEO concentrations. Coatings containing 0.5% and 0.75% CEO significantly prevented fungal growth on the samples at least for 3 weeks and 3 months, respectively. Optimization proved that 1-week cold storage and 0.43% CEO could dramatically meet 80% of the research targets including maximum nutritional quality and freshness, as well preventing microbial spoilage. It was concluded that coating the pomegranate arils by PG and selecting an appropriate concentration of the CEO could considerably increase shelf life, marketability, and nutritional quality of pomegranate arils at a suitable and acceptable level.
鉴于石榴籽的易腐性较高，可食用抗菌涂层将延长其保质期并保持其市场适销性。使用1%（w/v）波斯胶（PG）的可溶部分和不同浓度（0.25%、0.50%和0.75%（v/v））的肉桂精油（CEO）制备了一种抗菌涂层，以延长石榴籽的保质期。每隔7天对涂覆和未涂覆样品的微生物、化学、物理和感官特性进行评估。在整个储存期间，总花青素（TAN）、可滴定酸度（TA）和抗坏血酸呈下降趋势。TAN、TA和抗坏血酸分别从119.8降至44.5mg/L、1.6%降至1.37%、682降至140mg/L。在储存期间硬度增加，而总可溶性固形物（TSS，约为°Brix 17.4）和总酚类化合物（TP，约为14.21mg/100ml）随CEO浓度的变化无显著差异。含有0.5%和0.75%CEO的涂层分别至少在3周和3个月内显著抑制了样品上的真菌生长。优化结果表明，1周的冷藏和0.43%的CEO可以显著实现80%的研究目标，包括最大的营养品质和新鲜度，同时防止微生物腐败。得出的结论是，用PG涂覆石榴籽并选择合适浓度的CEO可以在合适且可接受的水平上显著提高石榴籽的保质期、市场适销性和营养品质。
