| Literature DB >> 31698187 |
Nayeresadat Hasheminejad1, Faramarz Khodaiyan2.
Abstract
The effect of four different coating dispersions including chitosan, clove essential oil, chitosan nanoparticles and clove essential oil loaded chitosan nanoparticles (CEO-ChNPs or encapsulated oil) was investigated on shelf life and quality of minimally processed pomegranate arils during storage at 5 °C. Among tested dispersions, CEO-ChNPs extended aril shelf life for 54 days while uncoated arils became unusable at day 18 due to the incidence of fungal decay. At the end of storage, CEO-ChNPs could significantly maintain microbial quality, weight, total soluble solid, titratable acidity, pH, total phenol and total anthocyanin content, as well as antioxidant activity and sensory quality in pomegranate arils coated with CEO-ChNPs compared to uncoated arils, however only some of mentioned parameters maintained significantly in arils coated with other dispersions (P < 0.05). According to these results, CEO-ChNPs were the most effective coating for extending shelf life and controlling undesirable microbial, physicochemical and sensory alterations of pomegranate arils.Entities:
Keywords: Antifungal surface coating; Chitosan nanoparticles; Clove essential oil; Minimally processed or ready to eat pomegranate arils; Nano-encapsulation; Shelf life extension
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Year: 2019 PMID： 31698187 DOI： 10.1016/j.foodchem.2019.125520
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514