Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

文献类型： 外文期刊

第一作者： Zou, Ying

作者： Zou, Ying;Peng, Shaodan;Zhou, Wei;Li, Jihua;Zou, Ying;Yu, Yuanshan;Cheng, Lina;Li, Lu;Xu, Yujuan

作者机构：

关键词： Banana puree; Pomelo essential oil nanoemulsion; Citric acid; Enzymatic browning; High hydrostatic pressure

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 17 卷

页码：

收录情况： SCI

摘要： In this work, the influence of citric acid & pomelo essential oil nanoemulsion (CA&PEN) assisted with HHP on microbial counts, oxidative enzyme activity and related quality of banana puree were examined. The total aerobic bacteria (TAB) counts of all groups decreased to 1.2 similar to 2.52 lg CFU/g from 3.97 lg CFU/g, except the CA&PEN group, which was still below the detection level. CA&PEN combined with HHP (500 or 600 MPa, 5 min) succeeded in keeping TAB counts of banana puree below the detection limit for 3 months of cold storage. During 90 days of cold storage, the color, total phenolics, DPPH and ABTS antioxidant capacities were better conserved in acidified groups than non-acidified groups. In conclusion, CA&PEN assisted with HHP can be utilized to promote the inhibition of enzymatic browning and maintain the quality of banana puree, due to its reduced oxidative enzyme activity, low pH, strong antioxidant capacity and excellent color retention.

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