Yang Zujin, Guan Youliang, Ji Hongbing
School of Chemical Engineering and Technology, Sun Yat-sen University, Zhuhai 519082, China.
School of Chemical Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China.
Gels. 2022 Jan 15;8(1):61. doi: 10.3390/gels8010061.
Oxidation is an important cause of fruit spoilage, and therefore improving the antioxidant capacity of fresh fruits is beneficial to their preservation. Herein, fresh-cut bananas were used as a type of fresh fruit and soaked in 75% hydroalcoholic gels containing salicylic acid (SA) or SA/-CD inclusion complex (SA/-CD). After treatment, they were placed in an atmosphere at 85% relative humidity at 20 °C for 12 days. A significant reduction in spoilage in bananas treated with the hydroalcoholic gels in the presence of SA/-CD was observed, compared with those treated with gels in the presence or absence of SA. The free-radical-scavenging performances of SA and its complex were investigated using the DPPH (1,1-diphenyl-2-picryl-hydrazil) method. Based on the results, the significant increase in antioxidant activity was attributed to the fact that the inclusion complex could break the intramolecular hydrogen bonding of SA, thus efficiently eliminating ROS in the fruits. The formation of the inclusion complex was confirmed by experiments and theoretical calculations. Our findings indicate that treatment with SA/-CD can provide an efficient method of maintaining postharvest quality and extending the shelf life of bananas.
氧化是水果腐败的一个重要原因，因此提高新鲜水果的抗氧化能力有利于其保存。在此，鲜切香蕉作为一种新鲜水果，浸泡在含有水杨酸（SA）或SA/β-环糊精包合物（SA/β-CD）的75%水醇凝胶中。处理后，将它们置于20℃、相对湿度85%的环境中12天。与在有或没有SA的情况下用凝胶处理的香蕉相比，观察到在有SA/β-CD的情况下用水醇凝胶处理的香蕉腐败显著减少。使用DPPH（1,1-二苯基-2-苦基肼）法研究了SA及其复合物的自由基清除性能。基于这些结果，抗氧化活性的显著提高归因于包合物能够打破SA的分子内氢键，从而有效地消除水果中的活性氧。通过实验和理论计算证实了包合物的形成。我们的研究结果表明，用SA/β-CD处理可以提供一种保持香蕉采后品质和延长其货架期的有效方法。
