کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890706 | 1628503 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage
ترجمه فارسی عنوان
تأثیر پوشش خوراکی الیه پروتئین سویا بر روی نرم شدن میوه زردآلو در طول ذخیره
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کلمات کلیدی
پس از برداشت، بافت، نانوساختار، میکروسکوپ نیروی اتمی، پکتین،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
A soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2â¯Â°C. Apricots were coated with two different coating formulations (SPI and SPI combined with chitosan). The changes to several parameters including weight loss, firmness, titratable acidity, soluble solids content, pectin contents, and the nanostructural properties of pectin were investigated to evaluate the effectiveness of the coatings. The coatings, especially the SPI-chitosan coating, significantly decreased the weight loss of apricots. Meanwhile, this treatment prevented the decrease in firmness and benefited the textural properties of the tissue. The atomic force microscopy (AFM) results showed a greater Fq (the percent of pectin chains of particular width or length among all the chains observed by AFM) for the width and length of pectin molecules in the SPI-chitosan coated samples (widthâ¯â¥â¯61â¯nm; lengthâ¯â¥â¯3â¯Î¼m), which indicated that the SPI-chitosan coating could inhibit pectin degradation. The results showed that the SPI-chitosan coating is an effective method to preserve the quality of apricots.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 96, October 2018, Pages 604-611
Journal: LWT - Volume 96, October 2018, Pages 604-611
نویسندگان
Lifen Zhang, Fusheng Chen, Shaojuan Lai, Hongjuan Wang, Hongshun Yang,