|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4566259||1331222||2015||8 صفحه PDF||سفارش دهید||دانلود کنید|
• Vanillin and cinnamic acid had good antimicrobial effects.
• These natural antimicrobials can be an attractive green alternative as sanitizers.
• Cinnamon treatments showed a lower respiration rate and better vitamin C retention.
• The use of cinnamon as active packaging can be helpful in the packaging industry.
The effect of natural antimicrobials such as vanillin (1 or 2 g/L) or cinnamic acid (0.15 and 0.3 g L−1) in an aqueous solution or the use of cinnamic vapors through a filter paper placed inside a container (active modified atmosphere packaging-MAP), on the quality of fresh-cut melon stored 10 days at 5 °C was assayed. Immersion in water was used as the control treatment. All of these antimicrobial treatments had a good antimicrobial effect, mainly against the mesophilic bacteria (1.5 log cfu g−1), causing a reduction of Enterobactericeae (2.2 log cfu g−1). Total polyphenol contents (166 mg kg−1 f.w.) decreased with time of storage although fresh-cut melon treated with vanillin (2 g/L) and all cinnamon treatments had the highest polyphenol levels with a lower reduction with time of storage. All cinnamon treatments had a lower respiration rate and allowed for better vitamin C retention of melon pieces. The flavor of antimicrobial-treated melon was accepted by consumers, but a vanilla flavor was tasted in melon treated with this compound, although it did not lead to a rejection. A relationship between antimicrobial concentration and microbial population reduction was not found and from this point of view; the use of lower antimicrobial concentrations can be recommended. These natural antimicrobials had good antimicrobial effects and they can be an attractive green alternative for use as sanitizers. The use of cinnamon within active MAP can be helpful in the design of treatments in the packaging industry for fresh-cut products, creating a new opportunity to ensure a safe product.
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Journal: Scientia Horticulturae - Volume 192, 31 August 2015, Pages 271–278