Effect of poly-epsilon-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit
文献类型： 外文期刊
作者： Li, Shunfeng 1 ; Zhang, Lihua 2 ; Liu, Mengpei 2 ; Wang, Xiaoyuan 2 ; Zhao, Guangyuan 2 ; Zong, Wei 2 ;
作者机构： 1.Henan Acad Agr Sci, Inst Agroprod Proc, Zhengzhou 450002, Henan, Peoples R China
2.Zhengzhou Univ Light Ind, Sch Food & Bioengn, Zhengzhou 450002, Henan, Peoples R China
3.Collaborat Innovat Ctr Food Prod & Safety, Zhengzhou 450002, Henan, Peoples R China
4.116 Huayuan Rd, Zhengzhou 450002, Henan, Peoples R China
关键词： Fresh-cut kiwifruit;Poly-epsilon-lysine;Alginate;Microbial load;Physicochemical property
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）
ISSN： 0925-5214
年卷期： 2017 年 134 卷
页码：
收录情况： SCI
摘要： This work investigates the effectiveness of different concentrations (0.05%, 0.10% and 0.15%) of poly-epsilon-lysine (epsilon-PL) incorporated into an alginate-based edible coating to inhibit microbial proliferation and maintain physicochemical properties of fresh-cut kiwifruit stored at 4 +/- 0.5 degrees C for 14 d. Changes in O-2 and CO2 concentration, physicochemical indices, microbiological counts and morphological properties were measured. Results showed that low levels of e-PL (0.05% and 0.10%) led to lower CO2 and higher O-2 concentrations inside the packages compared with samples with control and 0.15% epsilon-PL treatments. Moreover, the alginate-based edible coating containing 0.05% epsilon-PL significantly reduced electrolyte leakage and MDA content while maintained the green color, total chlorophylls content, ascorbic acid, antioxidant capacity and morphological properties of fresh-cut kiwifruit. In addition, 0.05% epsilon-PL treatment reduced aerobic plate counts and yeast and mould counts by 3.5 and 2.5 log CFU/g, respectively, at the end of evaluation. Our results show that there is promise for the use of edible coating incorporated with epsilon-PL to preserve the quality of sliced kiwifruit.
- 相关文献
作者其他论文 更多>>
-
Optimization of fermentation conditions for producing γ- glutamyl transpeptidase by Bacillus licheniformis and enzymatic synthesis of characteristic volatile sulfur-containing compounds in Toona sinensis
作者：Gao, Wenyu;Zhang, Lihua;Zong, Wei;Shi, Guanying;Wang, Zhaogai
关键词：gamma-Glutamyl transpeptidase; Bacillus licheniformis; Toona sinensis; Volatile sulfur compounds
-
Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures
作者：Wang, Bingjie;Zhang, Lihua;Zong, Wei;Jiang, Pengfei;Wang, Zhaogai
关键词：Garlic cloves; Storage temperature; Key enzymes; Physicochemical properties; Volatile compounds
-
Ultrasonic intervention of Lactobacillus plantarum for quality enhancement of fermented jujube juice: Physicochemical and flavor properties
作者：Zhang, Lihua;Liu, Shihao;Ge, Zhenzhen;Wei, Xiaopeng;Wang, Xiaoyuan;Zhang, Lihua;Ge, Zhenzhen;Wei, Xiaopeng;Wang, Xiaoyuan;Li, Shunfeng;Zhang, Lihua
关键词：Fermented jujube juice; Ultrasonic intervention; Lactic acid bacteria; Physicochemical properties; Flavor compounds
-
Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation
作者：Zhang, Lihua;Zha, Mengmeng;Zong, Wei;Zhang, Lihua;Zong, Wei;Zhang, Lihua;Zong, Wei;Li, Shunfeng
关键词：Enzymatic hydrolysis; Fermentation; Jujube juice; Physicochemical properties
-
Effect of deproteinization methods on the antioxidant activity of polysaccharides extracted from Lentinus edodes stipe
作者：Li, Shunfeng;Wang, Anjian;Liu, Lina;Tian, Guangrui;Xu, Fangfang
关键词：Lentinus edodes stipe; Polysaccharide; Deproteinization; Neutral protease; Sevag; Antioxidant activity
-
Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro
作者：Li, Shunfeng;Wang, Anjian;Liu, Lina;Tian, Guangrui;Xu, Fangfang
关键词：Lentinus edodes stipe; Polysaccharide; Vacuum; Extraction; Antioxidant activity
-
Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes
作者：Li, Shunfeng;Wang, Anjian;Liu, Lina;Tian, Guangrui;Wei, Shuxin;Xu, Fangfang
关键词：Lentinus edodes stipes; Minerals; Amino acids; Taste compounds; Aroma compounds
