Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple

文献类型： 外文期刊

第一作者： Zou, Ying

作者： Zou, Ying;Yu, Yuanshan;Cheng, Lina;Li, Lu;Zou, Bo;Wu, Jijun;Li, Jun;Xu, Yujuan;Zou, Ying;Zhou, Wei

作者机构：

关键词： Photodynamic treatment; Curcumin; Fresh-cut pineapple; Quality attributes; Microbial inhibition

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 141 卷

页码：

收录情况： SCI

摘要： Fresh-cut fruit products have dramatically increased in market share, because of their convenience and freshness, but have the drawback of a greatly reduced shelf life, compared with fresh fruit. The effects of curcumin-based photodynamic (CBP) treatment on the quality attributes of fresh-cut pineapple were investigated in this study. Results showed that individual 100 mu M curcumin treatment slightly inhibited microorganisms but illumination (10 or 20 min) had limited bactericidal efficacy on fresh-cut pineapple. Interestingly, combining the curcumin and illumination treatments resulted in a stronger, synergistic antimicrobial effect on fresh-cut pineapple. In addition, the growth of E. coli during storage at 4 degrees C was suppressed by CBP treatment, with a reduction of 0.19-1.24 log from day 0 to day 5. Visual appearance and color analysis showed that pineapple slices were well-preserved, with good control of browning for 5 days at 4 degrees C, after CBP with 100 mu M curcumin and 10 min illumination. The texture and sensory qualities of fresh-cut pineapple after CBP treatment for 10 min were better maintained than the longer illumination time of 20 min for 5 days at 4 degrees C. Overall, curcumin-based photodynamic treatment effectively preserved the quality attributes of fresh-cut pineapple for 5 days at 4 degrees C and this approach has clear potential as a preservation method for fresh-cut pineapple.

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