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
作者： Zou, Ying 1 ; Yu, Yuanshan 2 ; Cheng, Lina 2 ; Li, Lu 2 ; Peng, Shaodan 1 ; Zhou, Wei 1 ; Xu, Yujuan 2 ; Li, Jihua 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Sericulture & Agrifood Res Inst,Guangdong Key Lab, Guangzhou 510610, Guangdong, Peoples R China
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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