Evaluation of physicochemical quality, specific aromatic characteristic, and volatile organic compound profile of fresh-cut coriander leaves under different super-atmospheric oxygen modified atmosphere packaging conditions

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2025-01-01 Epub Date: 2025-01-26 DOI:10.1016/j.fpsl.2025.101438

Chun-yu Ni, Xing-lu Sun, Hui-na Dong, Cong-cong Xu

{"title":"Evaluation of physicochemical quality, specific aromatic characteristic, and volatile organic compound profile of fresh-cut coriander leaves under different super-atmospheric oxygen modified atmosphere packaging conditions","authors":"Chun-yu Ni, Xing-lu Sun, Hui-na Dong, Cong-cong Xu","doi":"10.1016/j.fpsl.2025.101438","DOIUrl":null,"url":null,"abstract":"<div><div>The physicochemical quality and aromatic profile of fresh-cut coriander leaves (FCCLs) under sole super-atmospheric O2 (SSO, 40 % O2, 60 % O2, 80 % O2, and 100 % O2) and SSO coupled super-atmospheric CO2 (SOSC, 40 % O2 + 5 % CO2, 60 % O2 + 5 % CO2, and 80 % O2 + 5 % CO2) packaging conditions were systematically evaluated during 28-day refrigeration. Results indicated that in consideration of maintaining a comprehensive quality of FCCLs, the 80 % O2 SSO condition was recommended. It effectively preserved the appearance, antioxidant capacity, and desirable coriander-like, green grass, and sweet aromatic attributes, while dramatically retarded weight loss and increases of a* , ΔE, browning degree, malondialdehyde, and relative electrolytic leakage in FCCLs. Collectively, FCCL shelf life was extended to 21 days. A total of 63 volatiles were identified in the FCCLs via headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). The alcohols and aldehydes were the predominant compounds in the control (raw) sample. After 21-day storage, both species and levels of main alcohols were decreased, whereas those of aldehydes, ketones, and esters were enriched to varying degree. The largest maintenance of alcohols (pent-1-en-3-ol, (Z)-3-hexen-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol), 3-pentanone, and (Z)-3-hexenyl acetate, elevated levels of aldehydes (hexanal, butanal, benzene acetaldehyde, and heptanal) and esters (benzyl acetate and isoamyl butyrate), and delayed substantial increases in other ketones and esters mainly contributed to the maximal preservation of acceptable aroma attributes in the 80 % O2 group. The findings could provide theoretical and technological assistance for improving the storage quality and specific aromatic characteristics of FCCLs via super-atmospheric O2 packaging technique.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101438"},"PeriodicalIF":10.6000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000080","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/26 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The physicochemical quality and aromatic profile of fresh-cut coriander leaves (FCCLs) under sole super-atmospheric O₂ (SSO, 40 % O₂, 60 % O₂, 80 % O₂, and 100 % O₂) and SSO coupled super-atmospheric CO₂ (SOSC, 40 % O₂ + 5 % CO₂, 60 % O₂ + 5 % CO₂, and 80 % O₂ + 5 % CO₂) packaging conditions were systematically evaluated during 28-day refrigeration. Results indicated that in consideration of maintaining a comprehensive quality of FCCLs, the 80 % O₂ SSO condition was recommended. It effectively preserved the appearance, antioxidant capacity, and desirable coriander-like, green grass, and sweet aromatic attributes, while dramatically retarded weight loss and increases of a* , ΔE, browning degree, malondialdehyde, and relative electrolytic leakage in FCCLs. Collectively, FCCL shelf life was extended to 21 days. A total of 63 volatiles were identified in the FCCLs via headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). The alcohols and aldehydes were the predominant compounds in the control (raw) sample. After 21-day storage, both species and levels of main alcohols were decreased, whereas those of aldehydes, ketones, and esters were enriched to varying degree. The largest maintenance of alcohols (pent-1-en-3-ol, (Z)-3-hexen-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol), 3-pentanone, and (Z)-3-hexenyl acetate, elevated levels of aldehydes (hexanal, butanal, benzene acetaldehyde, and heptanal) and esters (benzyl acetate and isoamyl butyrate), and delayed substantial increases in other ketones and esters mainly contributed to the maximal preservation of acceptable aroma attributes in the 80 % O₂ group. The findings could provide theoretical and technological assistance for improving the storage quality and specific aromatic characteristics of FCCLs via super-atmospheric O₂ packaging technique.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

不同超常压氧修饰气氛包装条件下鲜切香菜叶理化品质、特定芳香特性及挥发性有机物特征评价

理化质量和芳香的新鲜芫荽叶(FCCLs)唯一super-atmospheric O2 (SSO, 40 % O2, 60 % O2, % O2, 80和100年 % O2)和SSO耦合super-atmospheric二氧化碳(SOSC 40 % O2 + 5 %二氧化碳,60 % O2 + 5 %二氧化碳,二氧化碳和80 % O2 + 5 %)包装条件在28天制冷系统地评估。结果表明，考虑到保持fccl的综合质量，推荐80 % O2 SSO条件。它有效地保留了外观，抗氧化能力，以及理想的香菜样，绿草和甜味芳香属性，同时显着延缓了fccl中的体重减轻和a* ，ΔE，褐变程度，丙二醛和相对电解泄漏的增加。总体而言，FCCL的保质期延长至21天。利用顶空-气相色谱-离子迁移谱（HS-GC-IMS）技术鉴定出了63种挥发物。醇类和醛类是对照（原料）样品中的主要化合物。贮藏21 d后，主要醇类的种类和含量均有所减少，而醛类、酮类和酯类的种类和含量均有不同程度的增加。乙醇（戊-1-烯-3-醇、（Z)-3-己烯-1-醇、3-甲基丁烷-1-醇和2-甲基丁烷-1-醇）、3-戊酮和(Z)-3-己烯酯）、醛（己醛、丁醛、苯乙醛和庚醛）和酯（乙酸苄酯和丁酸异戊酯）含量的升高，以及其他酮类和酯含量的延迟大幅增加，主要是在80% % O2组中最大限度地保留了可接受的香气属性。研究结果可为利用超大气O2包装技术提高fccl的贮藏质量和特定芳香特性提供理论和技术支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

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.