Abstract

Various strategies have been employed to improve the storage stability of fresh-cut lotus root, which is prone to undesirable changes such as enzymatic oxidation. In our research, we targeted the formulation of polysaccharide-based edible coatings with different ionic charges from natural gum sources, such as guar gum, xanthan gum, and chitosan, due to the limited information regarding its application as coating material for fresh-cut lotus root. We have also compared the effect of single layer coatings versus layer-by-layer deposition as edible coating techniques for fresh-cut lotus root. Our results have shown that layer-by-layer coatings consisting of xanthan gum and chitosan were the most effective among all treatments, thereby reducing whiteness color (L*) changes and weight loss up to 60% and 86%, respectively. Overall, the layer-by-layer coating technique was more effective than single layer coating, which shows a promising strategy to increase the storage stability of fresh-cut lotus root especially during transport and distribution.

Graphical Abstract

中文翻译：

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食用涂料的逐层静电沉积，以增强鲜切莲（的贮藏稳定性

摘要

已经采用了各种策略来改善鲜切莲lotus的储存稳定性，这易于发生不希望的变化，例如酶促氧化。在我们的研究中，我们针对以天然胶来源（如瓜尔豆胶，黄原胶和壳聚糖）中具有不同离子电荷的多糖基可食用涂料的配方为目标，因为有关其作为鲜切荷花涂料的应用信息有限根。我们还比较了单层涂层和层层沉积作为鲜切莲edible的可食用涂层技术的效果。我们的结果表明，由黄原胶和壳聚糖组成的逐层涂层在所有处理中最为有效，从而降低了白度（L*）变化和体重减轻分别高达60％和86％。总体而言，逐层包衣技术比单层包衣技术更有效，这表明增加鲜切莲lotus尤其是在运输和分配过程中的贮藏稳定性的有前途的策略。