用于提高金冠苹果采后品质的负载迷迭香精油的菱角淀粉基纳米乳液涂层的研制、表征及应用
Development, characterization and use of rosemary essential oil loaded water-chestnut starch based nanoemulsion coatings for enhancing post-harvest quality of apples var. Golden delicious.
作者信息
Bashir Omar, Amin Tawheed, Hussain Syed Zameer, Naik H R, Goksen Gulden, Wani Abdul Waheed, Manzoor Sobiya, Malik A R, Wani Fehim Jeelani, Proestos Charalampos
机构信息
Department of Food Technology and Nutrition, Lovely Professional University, Punjab, 144402, India.
Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology Kashmir, Shalimar, 190025, India.
出版信息
Curr Res Food Sci. 2023 Aug 21;7:100570. doi: 10.1016/j.crfs.2023.100570. eCollection 2023.
The study aimed at evaluating the influence of water-chestnut starch-based coatings loaded with rosemary essential oil (REO) at concentrations of 0.10%, 0.25% and 0.50% (w/v) on postharvest cold storage stability of apple var. Golden delicious for 120 days. Average droplet diameter of nanoemulsions was in range of 315-450 nm and it increased with increase in the REO concentration. Minimum weight loss was observed in fruits treated with coating material containing 0.50% REO. Samples coated with starch+0.50% REO exhibited highest firmness value of 68.22 ± 1.02 N under controlled atmosphere storage (CAS). Anthocyanins, ascorbic acid, total phenolic content and antioxidant activity were retained in all samples coated with formulated emulsion. Antifungal assay against indicated that 0.50% REO had maximum antifungal activity. Increase in REO concentration from 0.10 to 0.50% in starch coating formulations resulted in reduced lesion diameter in coated samples under both the storage conditions. Lesion diameter (LD) was found highest in control (39.40 ± 0.20 mm) under ambient conditions. Coated fruit samples showed a significant (p≤0.05) reduction in LD under both the ambient and CAS conditions however, more pronounced effect was reported under CAS. Fruits coated with edible coatings enriched with different REO concentrations under CAS exhibited significantly (p≤0.05) lower chilling injury index (ST+0.50%REO < ST+0.25%REO<0.10%REO) compared to control.
该研究旨在评估添加浓度为0.10%、0.25%和0.50%（w/v）迷迭香精油（REO）的菱角淀粉基涂层对金冠苹果品种采后120天冷藏稳定性的影响。纳米乳液的平均液滴直径在315 - 450纳米范围内，且随REO浓度的增加而增大。在使用含0.50% REO的涂层材料处理的果实中观察到最小的重量损失。在气调贮藏（CAS）条件下，涂有淀粉 + 0.50% REO的样品表现出最高的硬度值，为68.22 ± 1.02 N。所有涂有配方乳液的样品中，花青素、抗坏血酸、总酚含量和抗氧化活性均得以保留。针对……的抗真菌试验表明，0.50% REO具有最大的抗真菌活性。在两种贮藏条件下，淀粉涂层配方中REO浓度从0.10%增加到0.50%导致涂层样品的病斑直径减小。在环境条件下，发现对照的病斑直径（LD）最大（39.40 ± 0.20毫米）。在环境和CAS条件下，涂覆的果实样品的LD均显著（p≤0.05）降低，然而，在CAS条件下效果更显著。与对照相比，在CAS条件下涂有富含不同REO浓度可食用涂层的果实表现出显著（p≤0.05）更低的冷害指数（ST + 0.50% REO < ST + 0.25% REO < 0.10% REO）。
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