Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP

被引：215

作者：

An, Jianshen ^{[2
]}

Zhang, Min ^{[1
,2
]}

Wang, Shaojin ^{[3
]}

Tang, Juming ^{[3
]}

机构：

[1] So Yangtze Univ, Sch Food Sci & Technol, Wuxi 214036, Peoples R China

[2] So Yangtze Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[3] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 06期

关键词：

Asparagus officinalis L; silver nanoparticles; polyvinylpyrrolidone; coating; storage; quality;

D O I：

10.1016/j.lwt.2007.06.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Silver nanoparticles have recently gained increasing interests due to their antimicrobial activities in food processing applications. The aim of this study was to evaluate the effect of silver nanoparticles-PVP coating on weight loss, ascorbic acid, total chlorophyll, crude fiber, color, firmness and microbial qualities of asparagus spears stored at 2 and 10 degrees C. Asparagus samples were first sanitized with 100 mg l(-1) sodium hypochloride solution for 15 min. They were then immersed in coating solution containing silver nanoparticles for 3 min at room temperature. During 25-day storage at 2 or 10 degrees C, the coated asparagus demonstrated lower weight loss, greener color and tender texture compared with the control samples. The growth of microorganism was significantly hindered by the coating. Based on comprehensive comparison and evaluation, asparagus spears coated by silver nanoparticles could be kept in good quality for 25 days at 2 degrees C and for 20 days at 10 degrees C. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1100 / 1107

页数：8

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