Du Gengan, Guo Qi, Qiang Liyue, Chang Shuaidan, Yan Xiaohai, Chen Hong, Yuan Yahong, Yue Tianli
College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
Food Chem X. 2023 Jan 7;17:100563. doi: 10.1016/j.fochx.2023.100563. eCollection 2023 Mar 30.
This study aimed to evaluate the application of encapsulated . and eugenol as potential biocontrol agents in sliced apples. The combined encapsulated . and eugenol treatment was more effective than separate encapsulated . and eugenol treatments, with regards to browning inhibition and consumers panel test. The application of encapsulated . and eugenol reduced the decline of the physicochemical qualities of the samples, and improved the ability of antioxidant enzymes to scavenge reactive oxygen species. Furthermore, reductions in the growth of . of only 1.72 log CFU/g were observed after 15 days of storage at 4 °C for samples treated with encapsulated . and eugenol. Results suggest the combined encapsulated . and eugenol appears to be a promising method to protect fresh-cut apples from food-borne pathogens while maintaining the visual appearance.
本研究旨在评估包封的[具体物质1]和丁香酚作为切片苹果潜在生物防治剂的应用。在抑制褐变和消费者小组测试方面，包封的[具体物质1]和丁香酚联合处理比单独的包封[具体物质1]处理和包封丁香酚处理更有效。包封的[具体物质1]和丁香酚的应用减少了样品理化品质的下降，并提高了抗氧化酶清除活性氧的能力。此外，在4℃储存15天后，用包封的[具体物质1]和丁香酚处理的样品中[具体微生物]的生长仅减少了1.72 log CFU/g。结果表明，包封的[具体物质1]和丁香酚联合使用似乎是一种在保持鲜切苹果外观的同时保护其免受食源性病原体侵害的有前景的方法。
