Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation
文献类型： 外文期刊
作者： Shao, Xue 1 ; Niu, Ben 1 ; Fang, Xiangjun 1 ; Wu, Weijie 1 ; Liu, Ruiling 1 ; Mu, Honglei 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou, Peoples R China; Minist Agr & Rural Affairs, Key Lab Postharvest Handling Fruits, Beijing, Peoples R China; Minist Agr & Rural Affairs, Key Lab Postharvest Preservat & Proc Vegetables Co, Beijing, Peoples R China; Key Lab Fruits & Vegetables Postharvest & Proc Tec, Hangzhou, Peoples R China; China Natl Light Ind, Key Lab Postharvest Preservat & Proc Fruits & Vege, Hangzhou 310021, Peoples R China
关键词： Pullulan; Soybean phospholipids; Cinnamaldehyde; Emulsion; Water -oil mixture stabilization
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 246 卷
页码：
收录情况： SCI
摘要： Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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