不同类型多糖基涂层对鲜切猕猴桃贮藏稳定性的影响：评估其物理化学、抗氧化和植物化学特性
Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties.
作者信息
Guroo Ishrat, Gull Amir, Wani Sajad Mohd, Wani Sajad Ahmad, Al-Huqail Asma A, Alhaji Jwaher Haji
机构信息
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India.
Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India.
出版信息
Foods. 2021 Nov 15;10(11):2806. doi: 10.3390/foods10112806.
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% /), alginate (1, 2, 3% /) and chitosan (0.25, 0.50, 0.75% /) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices ( ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.
本研究聚焦于探究不同浓度的各种可食用生物聚合物涂层对在室温（相对湿度：90%）下储存的生物聚合物涂层鲜切猕猴桃片的物理化学、抗氧化和脂质过氧化活性水平的影响。将猕猴桃片浸入黄原胶（0.1%、0.2%、0.3%/）、海藻酸钠（1%、2%、3%/）和壳聚糖（0.25%、0.50%、0.75%/）溶液中2分钟进行涂层处理。未经任何处理的猕猴桃片作为对照。与对照相比，所有涂层样品保留了更高水平的抗坏血酸、可滴定酸度、总酚成分和抗氧化能力。然而，与海藻酸钠和壳聚糖涂层的切片相比，黄原胶涂层的切片保留了显著更高含量的总酚（≤0.05）。高效液相色谱分析表明存在新绿原酸、绿原酸、鞣花酸和表儿茶素。结果表明，黄原胶可用于延长鲜切猕猴桃片的货架期而不影响其品质。
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