Effect of ultraviolet radiation c treatment on preservation of Naematelia aurantialba in modified atmosphere packaging

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-08-24 DOI:10.1016/j.fpsl.2024.101343

Bihe Zhu, Yongjia Yang, Sai Jing, Kehan Wang, Cailian Wang, Shuwei Nian, Yuwen Shi, Huaide Xu, Liping Kou

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Abstract

Naematelia aurantialba, known for its health benefits but perishable due to high water content, has a limited market life. This study explored extending its shelf life using ultraviolet C radiation within modified atmosphere packaging. Ultraviolet C, typically used for sterilizing produce, has untapped potential for preserving Naematelia aurantialba. Samples underwent ultraviolet C with various intensities, then were stored at 2 ± 1 °C in packaging bags with 4081 mL/m²·d·atm oxygen transmission rate, with quality checks every seven days until day 42. Samples treated with 0.19 kJ/m² ultraviolet C radiation within the MAP system significantly slowed color and texture changes in N. aurantialba, maintaining cell integrity. This treatment also reduced the loss of aroma substances and significantly increased the total phenolic and flavonoid content in the N. aurantialba. Simultaneously, these samples demonstrated tester preference, highlighting the treatment's effectiveness in enhancing freshness and marketability.

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紫外线辐射 c 处理对在气调包装中保存 Naematelia aurantialba 的影响

Naematelia aurantialba 以其健康功效而闻名，但因含水量高而易腐烂，市场寿命有限。这项研究探讨了在改良气氛包装中使用紫外线 C 辐射延长其保质期的问题。紫外线 C 通常用于对农产品进行杀菌，但它在保存楠木天麻方面的潜力尚待开发。样品经过不同强度的紫外线 C 处理后，在 2 ± 1 °C 的温度下保存在氧气透过率为 4081 mL/m2-d-atm 的包装袋中，每隔七天进行一次质量检查，直到第 42 天。在 MAP 系统中用 0.19 kJ/m² 紫外线 C 辐射处理的样品明显减缓了 N. aurantialba 的颜色和质地变化，保持了细胞的完整性。这种处理方法还减少了香味物质的损失，并显著提高了金线莲的总酚类和类黄酮含量。同时，这些样品还得到了测试者的青睐，突出表明了这种处理方法在提高新鲜度和适销性方面的有效性。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.