Development and optimization of methylcellulose-based edible coating using response surface methodology for improved quality management of ready-to-eat pomegranate arils

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2023-11-02 DOI:10.1080/19476337.2023.2274942
Sbulelo Mwelase, Tafadzwa Kaseke, Olaniyi Amos Fawole
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Abstract

In this study, the methylcellulose edible coating additives, namely, salicylic acid (SA) (1–2.5 mM), canola oil (0.05–0.1%) and tween-80 (0.05–0.1%) were optimized using RSM to improve quality management of pomegranate arils. The central composite design was used, and the response variables included mass loss (ML), total soluble solids (TSS), total phenolic content (TPC) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH scavenging activity). The results showed that ML was affected by the quadratic terms of canola oil, tween-80 and SA, whereas TSS was affected by the quadratic terms of canola oil and tween-80. The interaction of SA and canola oil showed a significant effect on TSS and TPC, whereas DPPH scavenging activity was affected by linear terms of SA and canola oil. The optimized conditions for the independent variables were 1.55 mM, 0.079% and 0.079% for SA, canola oil and tween-80, respectively. The predicted responses were consistent with experimental values, indicating the model accuracy and suitability.
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基于响应面法的甲基纤维素可食性涂层的开发与优化,以改善即食石榴皮的质量管理
本研究采用RSM法对甲基纤维素食用包衣添加剂水杨酸(SA) (1 ~ 2.5 mM)、菜籽油(0.05 ~ 0.1%)和菜籽油(0.05 ~ 0.1%)进行优化,以改善石榴皮的质量管理。采用中心复合设计,以质量损失(ML)、总可溶性固结物(TSS)、总酚含量(TPC)和2,2-二苯基-1-苦味酰肼(DPPH清除活性)为响应变量。结果表明,ML受菜籽油、吐温80和SA的二次项影响,而TSS受菜籽油和吐温80的二次项影响。SA和菜籽油的交互作用对TSS和TPC有显著影响,而DPPH的清除活性受SA和菜籽油的线性项的影响。自变量的优化条件为:SA为1.55 mM,菜籽油为0.079%,吐温-80为0.079%。预测响应与实验值一致,表明模型的准确性和适用性。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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