Preservation of strawberries using jellyfish gelatin-based biodegradable films and coatings under refrigerated storage.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-11-18 DOI:10.1177/10820132241298487
Rasn Ranasinghe, Wli Wijesekara, S A Senanayake, Prd Perera, M M Pathmalal, Rauj Marapana
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Abstract

This study investigated the applicability of the biodegradable films and coatings prepared from gelatin extracted from jellyfish Acromitus flagellatus using two extraction methods; conventional hot water extraction and microwave-assisted extraction, for the preservation of strawberries under refrigerated storage (4 °C), compared to biodegradable films and coatings prepared from analytical grade cold water fish skin gelatin and porcine skin gelatin. After 21 days of storage, uncoated strawberries (control group) exhibited visual decay and fungal attacks while coated or film-wrapped strawberries exhibited a better appearance. Coating or wrapping with gelatin films significantly reduced the weight loss of strawberries and the changes in color, hardness, moisture content, pH, titratable acidity, and total soluble solids of coated/film-wrapped fruits during storage were minimal compared to the uncoated fruits. Of the treated groups, the weight loss of gelatin-coated strawberries was significantly lower compared to the fruits wrapped with corresponding gelatin films, in all gelatin types. Furthermore, strawberries coated or wrapped with jellyfish gelatin-based films exhibited comparable properties to the fruits that were coated or wrapped with other two types of gelatin films, indicating the potential use of gelatin extracted from jellyfish in biodegradable films or coating applications in the food industry.

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使用基于水母明胶的生物可降解薄膜和涂层在冷藏条件下保存草莓。
本研究采用两种提取方法(传统热水提取法和微波辅助提取法),对从水母鞭毛藻中提取的明胶制备的可生物降解薄膜和涂层与用分析级冷水鱼皮明胶和猪皮明胶制备的可生物降解薄膜和涂层进行了比较,研究了可生物降解薄膜和涂层在冷藏(4 °C)条件下保存草莓的适用性。储藏 21 天后,无涂层草莓(对照组)出现视觉腐烂和真菌侵蚀,而有涂层或薄膜包裹的草莓外观更好。涂有明胶薄膜或用明胶薄膜包裹的草莓明显减少了重量损失,与未涂膜的水果相比,涂膜/薄膜包裹的水果在贮藏期间的颜色、硬度、水分含量、pH 值、可滴定酸度和总可溶性固形物的变化都很小。在所有明胶类型的处理组中,涂有明胶的草莓的重量损失明显低于用相应明胶薄膜包裹的水果。此外,涂有或包裹有海蜇明胶薄膜的草莓与涂有或包裹有其他两种明胶薄膜的水果表现出相似的特性,这表明从海蜇中提取的明胶可用于食品工业中的生物降解薄膜或涂层应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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