Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

乳酸链球菌素 食品科学 化学 防腐剂 聚赖氨酸 冷库 多酚氧化酶 过氧化氢 还原糖 过氧化物酶 生物化学 抗菌剂 生物 园艺 有机化学
作者
Zeng Li-ping,Aiping Fan,Guangming Yang,Yuping Nong,Yifan Lu,Ruopeng Yang
出处
期刊:Frontiers in Nutrition [Frontiers Media]
卷期号:11 被引量:1
标识
DOI:10.3389/fnut.2024.1299810
摘要

This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.
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