Using pullulan-based edible coatings to extend shelf-life of fresh-cut 'Fuji' apples

被引：60

作者：

Wu, Shengjun ^{[1
]}

Chen, Jinhua ^{[2
]}

机构：

[1] Huaihai Inst Technol, Sch Marine Sci & Technol, Xinpu 222005, Peoples R China

[2] Lianyungang Ajinomoto Frozen Foods Co Ltd, Xinpu 222002, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2013年 / 55卷

关键词：

Apple slices; Glutathione; Pullulan; Chitooligosaccharides; WATER-SOLUBLE CHITOSAN; ANTIBROWNING AGENTS; SLICES; ALGINATE; QUALITY; STORAGE;

D O I：

10.1016/j.ijbiomac.2013.01.012

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Pullulan is a thickener that can form semipermeable films, and glutathione is an effective reducing agent, while chitooligosaccharide has antibacterial activity. In this study, effect of pullulan-based coatings in combination with antibrowning and antibacterial agents (1% pullulan; 0.8% glutathione +1% chitooligosaccharides; and 0.8% glutathione +1% chitooligosaccharides +1% pullulan) on apple slices was investigated during hypothermia storage. Pullulan-coating treatments effectively retarded enzymatic browning, maintained firmness, decreased weight loss, and inhibited microbial growth and respiration rate of apple slices during hypothermia storage compared with that of the control (p < 0.05). Results indicate that using pullulan-based coatings in combination with glutathione and chitooligosaccharides is a promising way to extend the shelf-life of apple slices. (C) 2013 Elsevier B.V. All rights reserved.

引用

页码：254 / 257

页数：4

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