Azam Iqra, Ul Ain Qurat, Sidiq Munazah, Muzzaffar Sabeera
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India.
J Food Sci Technol. 2024 Sep;61(9):1758-1766. doi: 10.1007/s13197-024-05954-w. Epub 2024 Mar 1.
Edible coatings have been utilized for fresh fruit and vegetable preservation to ensure their safety and freshness. The present study reported the effect of edible coatings incorporated with Lycopene extract and Ascorbic Acid on fresh cut Apple slices () during storage at refrigeration temperature for 12 days. The dipping treatments include Lycopene extract (LC-100 mg), Ascorbic acid (AAC-100 mg) and a combination of both LC + AAC (100 mg lycopene extract and 100 mg Ascorbic acid). Quality parameters (color, physicochemical and enzymatic activities) were studied up to 12 days at refrigeration temperature. Dipping treatments of LC and LC + AAC significantly showed lowest enzymatic activity than AAC treatment. However, color was not preserved in LC + AAC treatments due to high concentration of olive oil in these treatments. Furthermore, physicochemical quality was better preserved in LC + AAC treatments.
可食用涂层已被用于新鲜水果和蔬菜的保鲜，以确保其安全性和新鲜度。本研究报告了添加番茄红素提取物和抗坏血酸的可食用涂层在冷藏温度下储存12天期间对鲜切苹果片（）的影响。浸渍处理包括番茄红素提取物（LC - 100毫克）、抗坏血酸（AAC - 100毫克）以及两者的组合LC + AAC（100毫克番茄红素提取物和100毫克抗坏血酸）。在冷藏温度下对质量参数（颜色、物理化学和酶活性）进行了长达12天的研究。LC和LC + AAC的浸渍处理显示出的酶活性明显低于AAC处理。然而，由于这些处理中橄榄油浓度较高，LC + AAC处理中的颜色没有得到保留。此外，LC + AAC处理中的物理化学质量得到了更好的保留。
