指青霉
香芹酚
食物腐败
防腐剂
热重分析
食品科学
傅里叶变换红外光谱
化学
核化学
园艺
采后
生物
有机化学
化学工程
精油
遗传学
工程类
细菌
作者
Yumeng Liu,Weng LuShui,Ying‐Chung Jimmy Lin,Daijie Lin,Jingchi Li,Tian Zhong
出处
期刊:Heliyon
[Elsevier]
日期:2023-08-01
卷期号:9 (8): e18804-e18804
被引量:2
标识
DOI:10.1016/j.heliyon.2023.e18804
摘要
Preservation and microorganism control of fresh-cut fruit pose a persistent challenge in the food industry. To address this issue, we prepared a β-cyclodextrin (β-CD) inclusion complex containing carvacrol using a coprecipitation method and employed it for the non-contact fumigation of fresh-cut Shatangju mandarin slices. This biodegradable and safe preservative offers an effective means to combat spoilage and ensure product quality. We confirmed the formation of the encapsulated structure of the inclusion complex through various characterization methods, including scanning electron microscopy (SEM), Fourier transform-infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), and differential thermal analysis (DTA). We also demonstrated the inhibitory effect of this preservative on Penicillium digitatum and its associated spoilage both in vitro and in vivo. The incidence and severity were significant lower in the inclusion complex-treated group (75.0% and 46.7%, respectively) compared to the group treated with pure carvacrol (100% and 69.2%, respectively). In addition, fruit freshness parameters and sensory evaluation showed that the inclusion complex treatment effectively maintained the overall quality of the fruit and achieved the highest consumer acceptance.
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