کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277488 | 464361 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of chitosan/nano-silica coating on the physicochemical characteristics of longan fruit under ambient temperature
ترجمه فارسی عنوان
اثر پوشش کیتوسان / نانو سیلیس بر خصوصیات فیزیکوشیمیایی میوه لوانان در دمای محیط
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
A novel chitosan/nano-silica hybrid film was prepared using tetraethoxysilane as precursor by in situ sol-gel process, and characterized by transmission electron microscopy. Its effect on preservation quality of longan fruits (Dimocarpus longan Lour. cv Shijia) was investigated under ambient temperature. The present study revealed that the excellent semi-permeable film of chitosan/nano-silica markedly extended shelf life, reduced browning index, retarded weight loss and inhibited the increase of malondialdehyde amount and polyphenoloxidase activity in fresh longan fruit. In addition, the peroxidase activity of longan fruit coated with hybrid film was lower than that in other treatment fruits. Decreases in the contents of total soluble solids, titratable acidity and ascorbic acid were also significantly inhibited by hybrid films. These data indicated that the chitosan/nano-silica coating might provide an attractive alternative to improve preservation quality of fresh longan fruits during extended storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 118, Issue 1, September 2013, Pages 125-131
Journal: Journal of Food Engineering - Volume 118, Issue 1, September 2013, Pages 125-131
نویسندگان
Shengyou Shi, Wei Wang, Liqin Liu, Shijia Wu, Yongzan Wei, Weicai Li,