Ebrahimi Maryam, Karimi Rouhollah, Garmakhany Amir Daraei
Grape Processing and Preservation Department, Faculty of Agriculture, Research Institute of Grape and Raisin, Malayer University, Malayer, Iran.
Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Malayer University, Malayer, Iran.
Heliyon. 2024 Jul 4;10(13):e34123. doi: 10.1016/j.heliyon.2024.e34123. eCollection 2024 Jul 15.
This study aimed to investigate the postharvest application of edible coating of maltodextrin containing potassium nanoparticles (KNPs; 0-2%) and pyracantha extract (PE; 0-1.5 %) on the maintenance of phenolic compounds, antioxidant capacity and microbial properties of 'Rishbaba' grape during 60 days at -1 °C using response surface methodology and central composite design. The results showed that the applied coating on Rishbaba grape maintained total phenol, total flavonoids, total anthocyanin, stilbenes (resveratrol and viniferin) and catechin. That also caused higher antioxidant capacity and lower mold and yeast growth in grape during the storage time. Finally, the best cold storage conditions of 'Rishbaba' grape were determined by using the edible maltodextrin coating containing 2 % KNPs and 1.5 % of PE for 34 days with a desirability of 0.728 in terms of investigated Characteristics. The optimized sample has the amount of total phenol (5.79 mg/g), total flavonoid (8.95 mg/g), total anthocyanin (6.48 mg/g) and the greatest ability to inhibit DPPH free radical (42.56 %) and the lowest growth rate of mold and yeast (21 Cfu/g).
本研究旨在利用响应面法和中心复合设计，研究含有钾纳米颗粒（KNPs；0 - 2%）和火棘提取物（PE；0 - 1.5%）的麦芽糊精可食性包衣在-1℃下对‘瑞什巴巴’葡萄60天内酚类化合物、抗氧化能力和微生物特性的采后应用效果。结果表明，应用于‘瑞什巴巴’葡萄的包衣能保持总酚、总黄酮、总花青素、芪类化合物（白藜芦醇和葡萄素）和儿茶素的含量。这也使葡萄在储存期间具有更高的抗氧化能力，且霉菌和酵母菌的生长较少。最后，通过使用含有2% KNPs和1.5% PE的可食性麦芽糊精包衣34天，确定了‘瑞什巴巴’葡萄的最佳冷藏条件，在所研究的特性方面，可取性为0.728。优化后的样品总酚含量为（5.79毫克/克）、总黄酮含量为（8.95毫克/克）、总花青素含量为（6.48毫克/克），对DPPH自由基的抑制能力最强（42.56%），霉菌和酵母菌的生长速率最低（21菌落形成单位/克）。
