以番石榴叶提取物和/或乳酸作为天然防腐剂处理的冷藏哈拉尔巴里海枣的品质属性

Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives.

作者信息

Alqahtani Nashi K, Alnemr Tareq M, Al-Asmari Fahad, Ali Salim A

机构信息

Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia.

出版信息

Foods. 2023 May 24;12(11):2115. doi: 10.3390/foods12112115.

DOI:10.3390/foods12112115

PMID:37297370

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10252430/

Abstract

The use of natural ingredients to preserve the quality of fresh fruits is a promising approach to healthier products and a more sustainable industry. The present study was carried out to assess the effect of lactic acid (LA) and guava leaf extract (GLE) as natural preservatives on the quality parameters of Khalal Barhi dates. Physicochemical properties, antioxidant activity, color parameters, firmness, sensory properties, and yeast and mold counts of date fruits were evaluated during five weeks of storage at 4 ± 1 °C. The bioactive compounds in GLE were estimated by HPLC, which exhibited that GLE contains significant amounts of bioactive compounds, mainly, phenolics and flavonoids. With prolonged storage, the moisture content decreased, while the total soluble solids (TSS) increased in all samples. Similarly, a slight decrease in the pH with a concomitant increase in titratable acidity (TA) was observed throughout the storage. Generally, the samples treated with natural preservatives revealed lower changes in moisture content, TSS, pH, and TA than the control. The results exhibited decreased total phenolic content (TPC) and antioxidant activity for all samples with extended storage. The GLE and LA + GLE treatments significantly ( < 0.05) increased TPC and antioxidant activity on day 0 and preserved higher values of both during storage. Additionally, a decrease in the L* and b* values with an increase in the a* values of all samples was observed with advancement of storage. The LA + GLE treatment minimized the changes in color parameters and maintained higher firmness values during storage. Similarly, the sensory properties of all samples decreased with prolonged storage, but insignificant ( > 0.05) differences were found among the samples. Dipping treatments inhibited microbial growth over time, with the lowest yeast and mold counts achieved by the LA + GLE treatment. It can be concluded that the LA + GLE treatment has a protective effect on Khalal Barhi dates by minimizing post-harvest changes and decreasing the microbial load.

摘要

使用天然成分来保持新鲜水果的品质是一种有望生产更健康产品和实现更可持续产业的方法。本研究旨在评估乳酸（LA）和番石榴叶提取物（GLE）作为天然防腐剂对哈勒尔·巴里枣品质参数的影响。在4±1°C下储存五周期间，对枣果的理化性质、抗氧化活性、颜色参数、硬度、感官性质以及酵母菌和霉菌数量进行了评估。通过高效液相色谱法（HPLC）对GLE中的生物活性化合物进行了测定，结果表明GLE含有大量生物活性化合物，主要是酚类和黄酮类。随着储存时间延长，所有样品的水分含量降低，而总可溶性固形物（TSS）增加。同样，在整个储存过程中观察到pH值略有下降，同时可滴定酸度（TA）增加。一般来说，用天然防腐剂处理的样品在水分含量、TSS、pH值和TA方面的变化比对照样品小。结果表明，随着储存时间延长，所有样品的总酚含量（TPC）和抗氧化活性均降低。GLE和LA + GLE处理在第0天显著（<0.05）提高了TPC和抗氧化活性，并在储存期间保持了较高的数值。此外，随着储存时间的推进，所有样品的L*值和b*值下降，而a*值增加。LA + GLE处理使颜色参数的变化最小化，并在储存期间保持了较高的硬度值。同样，所有样品的感官性质随着储存时间延长而下降，但样品之间差异不显著（>0.05）。浸泡处理随着时间的推移抑制了微生物生长，LA + GLE处理的酵母菌和霉菌数量最低。可以得出结论，LA + GLE处理通过最小化采后变化和降低微生物负荷对哈勒尔·巴里枣具有保护作用。