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基于酸盐的乳液和水凝,用于延长香果的保质期
Silvio Iacovino1,2, Martina Cofelice1,2, Elena Sorrentino1
1Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
Gels (Basel, Switzerland)
|April 26, 2024
概括
含草精油的可食用酸盐基涂层将香的保质期延长了多达11天. 这种创新的食品保存方法减少了体重减轻和延迟成熟,有助于最大限度地减少全球食品浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 材料科学 是一种材料科学.
背景情况:
- 香 (Musa spp.) 是一种香. 收获后经历成熟和衰老,导致质量恶化.
- 延长香的保质期需要有效的方法来延迟成熟和衰老.
- 目前的保存方法可能无法充分应对香的快速质量下降.
研究的目的:
- 开发和评估一种基于酸盐的可食涂层,以延长香的保质期.
- 结合合物和水中的油乳液的好处,以保存水果.
- 评估涂层对香成熟指标和整体质量的影响.
主要方法:
- 制备了草精油在酸盐中的油与水混合乳液.
- 乳液通过空气刷涂在整个香上,然后用化处理化.
- 涂层和未涂层的香根据外观,体重减轻,总可溶固体和有机酸含量进行了比较.
主要成果:
- 与未涂层的对照组相比,涂层的香在较长时间内保持着均的皮肤颜色.
- 可食用涂层显著减少了水果的减肥.
- 涂层香显示总溶性固体和有机酸消耗的延迟增加.
- 涂层香的保质期延长了多达11天,至少提高了5天.
结论:
- 含有草精油的酸盐基可食涂料有效延长香的保质期.
- 涂层起到屏障作用,缓解成熟过程并保持水果的质量.
- 这项技术有望减少收获后的损失和全球粮食浪费.
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