Carbone Katya, Macchioni Valentina, Petrella Greta, Cicero Daniel Oscar, Micheli Laura
CREA-Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy.
Department of Chemical Sciences and Technologies, University of Rome "Tor Vergata", Via della Ricerca Scientifica, 00133 Rome, Italy.
Antioxidants (Basel). 2021 Aug 30;10(9):1395. doi: 10.3390/antiox10091395.
In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% /) functionalized with green extracts from hop ( L.) cones (HE; 0.5 and 1%, /) was used as a coating material in order to assess the best performing strategy, leading to the most stable product. At the concentrations used to formulate the edible coatings, no contribution related to hop bitterness on the final product was recorded. The results were compared to control samples (without edible coating and coated only with alginate at 2% /). The plant extract was characterized by its main chemical traits and by H NMR profiling, revealing the presence of antioxidant and antimicrobial bioactive compounds (i.e., alpha and beta hop acids, xanthohumol). Furthermore, the characteristics of the samples during cold storage were evaluated by physico-chemical (i.e., weight loss, soluble solid content, titratable acidity, pH, color attributes) and nutraceutical (i.e., total polyphenol, ascorbic acid content, total carotenoids, chlorophylls) traits. The results showed that the incorporation of hop extracts into the edible coatings tested was able to preserve the quality and nutraceutical traits of fresh-cut kiwifruit during cold storage, thus prolonging their shelf life and marketability.
在这项工作中，提出了一种能够延长鲜切猕猴桃保质期的创新涂层策略，并在冷藏（4℃）条件下对该方法的有效性进行了为期十天的评估。使用用啤酒花（Humulus lupulus L.）球果的绿色提取物（HE；0.5%和1%，w/v）功能化的海藻酸钠（2%，w/v）作为涂层材料，以评估最佳性能策略，从而得到最稳定的产品。在用于配制可食用涂层的浓度下，未记录到与啤酒花苦味对最终产品的任何影响。将结果与对照样品（无可食用涂层，仅涂有2%，w/v的海藻酸钠）进行比较。通过其主要化学特性和1H NMR谱对植物提取物进行了表征，揭示了抗氧化和抗菌生物活性化合物（即α和β啤酒花酸、黄腐酚）的存在。此外，通过物理化学（即重量损失、可溶性固形物含量、可滴定酸度、pH值、颜色属性）和营养（即总多酚、抗坏血酸含量、总类胡萝卜素、叶绿素）特性对冷藏期间样品的特性进行了评估。结果表明，将啤酒花提取物加入到测试的可食用涂层中能够在冷藏期间保持鲜切猕猴桃的品质和营养特性，从而延长其保质期和适销性。
