富含抗坏血酸的仙人掌粘液涂层可在加速贮藏条件下保持烘焙 "威奇托 "山核桃坚果的质量属性

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agriculture and Food Research Pub Date : 2024-07-14 DOI:10.1016/j.jafr.2024.101301
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引用次数: 0

摘要

研究了基于仙人掌粘液(CM)的富含抗坏血酸(AA)的可食用涂层在加速贮藏期间保持微波烘焙山核桃坚果品质的潜力。将 CM(3%)与不同浓度的 AA(0.03%、0.015% 和 0.09%)混合,配制成可食用涂层溶液,涂抹在微波烘焙(700 瓦,2.27 分钟)的山核桃坚果上,然后在 60 °C 下加速贮藏 25 天。每隔 5 天取样分析颜色特性(L=亮度,BI=褐变指数,TCD=总色差)、硬度、酵母和霉菌总数、总黄酮含量(TFC)、总酚含量(TPC)、铁还原抗氧化能力(FRAP)、DPPH 自由基清除活性、过氧化物酶(POD)和多酚氧化酶(PPO)的酶活性。用富含 AA 的 3 % CM(浓度较低(如 0.015 %))涂覆微波烘焙山核桃果仁,可有效保持其色泽、硬度、TPC、TFC、FRAP,并降低 POD 和 PPO 酶的活性。这项研究表明,富含 AA 的 CM 食用涂层有能力保护微波炉烘焙山核桃果仁的质量并延长其货架期。
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Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions

The potential of a cactus mucilage (CM)-based edible coating enriched with ascorbic acid (AA) for preserving microwave-roasted pecan nuts’ quality during accelerated storage was investigated. CM (3 %) was mixed with different concentrations of AA, which were 0.03, 0.015, and 0.09 %, to formulate edible coating solutions that were applied to microwave-roasted (700 W, 2.27 min) pecan nuts before accelerated storage for 25 days at 60 °C. Samples were taken at a 5-day interval to be analysed for colour properties (L = lightness, BI = browning index, and TCD = total colour difference), hardness, total yeast and mold, total flavonoids content (TFC), total phenolic content (TPC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activities. Coating microwave-roasted pecan nuts with 3 % CM enriched with AA at low concentrations such as 0.015 % proved effective in preserving the colour, hardness, TPC, TFC, FRAP, and reducing the activities of POD and PPO enzymes. This study has demonstrated that CM enriched with AA edible coatings has the capacity to protect the quality and prolong the shelf-life of microwave-roasted pecan nuts.

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CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
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