Thivya P, Bhanu Prakash Reddy N, Sinija V R
Department of Food Process Engineering, National Institute of Technology (NIT), Sector 1, Rourkela, 769008 Odisha India.
Department of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, 613005 Tamil Nadu India.
J Food Sci Technol. 2025 Apr;62(4):667-679. doi: 10.1007/s13197-024-06053-6. Epub 2024 Aug 16.
This study delves into the exploration of waste extracts, especially derived from onion components such as peel, stalk, flower, and petiole, for their potential use in edible coatings aimed to extend the shelf life of strawberries. The research investigates the antioxidant and antimicrobial properties of these onion waste extracts (OWEs), identifying key phytochemicals through GC-MS analysis. The identified key phytochemicals such as β-sitosterol, phytol, 1-butanol, 3-methyl-, formate, and 5-hydroxymethylfurfural were responsible for the biological activity of OWEs. The findings demonstrate that the OWEs containing coating materials, particularly from flower, stalk, and petiole, effectively safeguarded strawberry quality for 14 days at 4 °C, countering microbial deterioration. The findings not only shed light on the efficacy of these extracts in preserving the quality of strawberries but also emphasize their role in reducing environmental impact through sustainable waste utilization. By offering a natural alternative to synthetic chemicals, this study provides insights into enhancing the sustainability, safety, and economic viability of fresh fruit preservation in the post-harvest phase.
The online version contains supplementary material available at 10.1007/s13197-024-06053-6.
本研究深入探索了废弃提取物，特别是源自洋葱的果皮、茎、花和叶柄等成分的提取物，用于可食用涂层以延长草莓保质期的潜力。该研究调查了这些洋葱废弃提取物（OWEs）的抗氧化和抗菌特性，通过气相色谱 - 质谱联用（GC - MS）分析确定关键植物化学物质。所确定的关键植物化学物质，如β - 谷甾醇、叶绿醇、1 - 丁醇、3 - 甲基 - 甲酸酯和5 - 羟甲基糠醛，是OWEs生物活性的原因。研究结果表明，含有涂层材料的OWEs，特别是来自花、茎和叶柄的提取物，在4°C下能有效保持草莓品质14天，对抗微生物变质。这些发现不仅揭示了这些提取物在保存草莓品质方面的功效，还强调了它们通过可持续利用废物来减少环境影响的作用。通过提供一种天然替代合成化学品的方法，本研究为提高采后阶段新鲜水果保鲜的可持续性、安全性和经济可行性提供了见解。
在线版本包含可在网址10.1007/s13197 - 024 - 06053 - 6获取的补充材料。
