Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple
文献类型： 外文期刊
作者： Zou, Ying 1 ; Yu, Yuanshan 1 ; Cheng, Lina 1 ; Li, Lu 1 ; Zou, Bo 1 ; Wu, Jijun 1 ; Zhou, Wei 2 ; Li, Jun 1 ; Xu, Yujuan 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China
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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