Wu Yijing, Xu Xin, Jiang Xuanjing, Liu Shuji, Lin Jingying, Lin Xiaoyu, Zhang Yange, Shi Chuanyang, Zhao Chao, Yang Jie
Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou 350108, China.
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China.
Food Chem. 2023 May 30;409:135301. doi: 10.1016/j.foodchem.2022.135301. Epub 2022 Dec 24.
Preservative is of importance to retard fruit deterioration and prolong the shelf-life. The suitability of using water-soluble polysaccharide extracted from waste macroalgae Enteromorpha prolifera (EPP) for cherry tomato preservation was evaluated. As compared with the control, the EPP-treated cherry tomatoes exhibited better fruit appearance, lower disease index and rot index during storage. Around 47 % EPP-treated cherry tomatoes were commercially acceptable after 36 days, which was however only 15.6 % for untreated cherry tomatoes, indicating the satisfactory preservation effectiveness of EPP-rich solution for cherry tomatoes. The post-extraction residue was commonly underutilized, we herein attempted to employ an emerging thermochemical conversion technique, hydrothermal liquefaction, to produce crude bio-oil (biocrude) from post-extraction E. prolifera. A biocrude yield of ∼23 wt% (dry-ash-free, daf) was obtained, and fatty acids and phenolics were identified to be the two main components in biocrude. The biocrude contained ∼70 % carbon and the higher heating value was ∼30 MJ/kg.
防腐剂对于延缓水果变质和延长保质期至关重要。本研究评估了利用从废弃大型海藻浒苔（EPP）中提取的水溶性多糖对樱桃番茄进行保鲜的适用性。与对照组相比，经EPP处理的樱桃番茄在储存期间表现出更好的果实外观、更低的病情指数和腐烂指数。36天后，约47%经EPP处理的樱桃番茄在商业上是可接受的，而未处理的樱桃番茄这一比例仅为15.6%，表明富含EPP的溶液对樱桃番茄具有令人满意的保鲜效果。提取后的残渣通常未得到充分利用，我们在此尝试采用一种新兴的热化学转化技术——水热液化，从提取后的浒苔中生产粗生物油（生物原油）。获得了约23 wt%（无干灰，daf）的生物原油产率，并且鉴定出脂肪酸和酚类是生物原油中的两种主要成分。该生物原油含有约70%的碳，高热值约为30 MJ/kg。
