Basil-seed gum containing Origanum vulgare subsp viride essential oil as edible coating for fresh cut apricots

被引：89
作者：
Hashemi, Seyed Mohammad Bagher [1 ]
Khaneghah, Amin Mousavi [2 ]
Ghahfarrokhi, Maryam Ghaderi [3 ]
Es, Ismail [4 ]
机构：
[1] Fasa Univ, Coll Agr, Dept Food Sci & Technol, Fasa, Iran
[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, Sao Paulo, Brazil
[3] Tarbiat Modares Univ, Fac Agr, Dept Food Sci & Technol, POB 14115-336, Tehran, Iran
[4] Univ Campinas UNICAMP, Dept Mat & Bioproc Engn, Fac Chem Engn, Sao Paulo, Brazil
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 2017年 / 125卷
基金：
巴西圣保罗研究基金会;
关键词：
Fresh cut apricots; Basil seed gum; Edible coating; Oregano essential oil; Active packaging; ANTIOXIDANT CAPACITY; CHEMICAL-COMPOSITION; QUALITY ATTRIBUTES; SHELF-LIFE; ALOE-VERA; L; FRUIT; FILMS; OREGANO; ANTIBACTERIAL;
D O I：
10.1016/j.postharvbio.2016.11.003
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Basil seed gum (BSG) edible films containing with Origanum vulgare subsp. viride essential oil (OEO) (1-6%) were formulated in order to coating of fresh cut apricots. Chemical attributes, microbial load and sensory characteristics of coated fresh apricot-cut during cold storage at 4 degrees C for 8 d were investigated. The addition of OEO significantly decreased water vapor permeability (WVP) of films while increased their moisture content (p < 0.05).The applied coatings reduced total plate count, yeasts and molds populations. Among all tested treatments, the BSG +6% OEO was determined as the most effective in reducing the microbial populations of apricot cuts. In comparison with the control, total soluble phenolic and antioxidant activity of OEO added samples was enhanced significantly at the end of cold storage. The new introduced incorporated OEO BSG film and coating could provide great improvement in terms of odor and overall acceptability and it could be applied in order to maintain quality of fresh apricot cuts. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码：26 / 34
页数：9
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