当前位置：
X-MOL 学术
›
J. Food Saf.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-12-10 , DOI: 10.1111/jfs.12876 Qiuying Li 1 , Jinxiu Xu 1 , Jianyuan Wang 1 , Yonghong Ge 1 , Jianrong Li 1 , Tong Sun 1
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-12-10 , DOI: 10.1111/jfs.12876 Qiuying Li 1 , Jinxiu Xu 1 , Jianyuan Wang 1 , Yonghong Ge 1 , Jianrong Li 1 , Tong Sun 1
Affiliation
|
Ginger is a condiment vegetable and widely cultivated in many countries for its important role as spice and medicinal herb in international trade. However, the quality of fresh ginger will reduce after harvest and during storage. In the present study, edible coatings were developed based on konjac glucomannan (KGM) and sodium alginate (SA), incorporating with allicin and in situ SiOx. The coatings were characterized, and the effects of the coatings on the quality of ginger were evaluated. The results demonstrate that the addition of allicin improve the compatibility of KGM and SA in film, and the addition of allicin and in situ SiOx promote more hydrogen bond formation in the film. The physicochemical properties of KGM/SA film are improved due to modification, and allicin coating is optimal for mechanical properties, while allicin‐SiOx film is optimal both for mechanical properties and gas barrier. The KGM/SA coatings especially KGM/SA‐allicin‐SiOx significantly inhibited the total phenol, flavonoid, total soluble sugars content, enzyme activities such as peroxidase (POD), polyphenol oxidase (PPO), and cellulase of gingers during storage. In addition, KGM/SA coatings effectively preserved the ascorbic acid (AsA), and titratable acidity (TA). Over all, KGA/SA coatings, especially with allicin and in situ SiOx, exhibited more significant and positive effects on quality of gingers during storage. Therefore, the KGM/SA coatings are promising in gingers preservation.
中文翻译：
大蒜素和原位SiOx改性魔芋葡甘露聚糖和海藻酸钠的复合涂料用于姜根茎的保存
生姜是一种调味品蔬菜，在国际贸易中作为香料和草药的重要作用在许多国家被广泛种植。但是，鲜姜的质量在收获后和储存期间会降低。在本研究中，开发了基于魔芋葡甘露聚糖（KGM）和海藻酸钠（SA）并结合大蒜素和原位SiO x的可食用涂料。对包衣进行表征，并评估其对生姜质量的影响。结果表明，添加大蒜素可改善薄膜中KGM和SA的相容性，以及添加大蒜素和原位SiO x促进薄膜中更多的氢键形成。由于改性，改善了KGM / SA膜的理化性能，大蒜素涂层的机械性能最佳，而大蒜素SiO x膜的机械性能和阻气性能最佳。KGM / SA涂层，特别是KGM / SA-allicin-SiO x可以显着抑制生姜中的总酚，类黄酮，总可溶性糖含量，酶活性（例如过氧化物酶（POD），多酚氧化酶（PPO）和生姜的纤维素酶）。此外，KGM / SA涂层有效保留了抗坏血酸（AsA）和可滴定酸度（TA）。总体而言，KGA / SA涂层，尤其是大蒜素和原位SiO x涂层，在储存过程中对生姜的品质表现出更显着的积极影响。因此，KGM / SA涂层有望在生姜的保存中发挥作用。
更新日期：2021-02-09
中文翻译：
大蒜素和原位SiOx改性魔芋葡甘露聚糖和海藻酸钠的复合涂料用于姜根茎的保存
生姜是一种调味品蔬菜，在国际贸易中作为香料和草药的重要作用在许多国家被广泛种植。但是，鲜姜的质量在收获后和储存期间会降低。在本研究中，开发了基于魔芋葡甘露聚糖（KGM）和海藻酸钠（SA）并结合大蒜素和原位SiO x的可食用涂料。对包衣进行表征，并评估其对生姜质量的影响。结果表明，添加大蒜素可改善薄膜中KGM和SA的相容性，以及添加大蒜素和原位SiO x促进薄膜中更多的氢键形成。由于改性，改善了KGM / SA膜的理化性能，大蒜素涂层的机械性能最佳，而大蒜素SiO x膜的机械性能和阻气性能最佳。KGM / SA涂层，特别是KGM / SA-allicin-SiO x可以显着抑制生姜中的总酚，类黄酮，总可溶性糖含量，酶活性（例如过氧化物酶（POD），多酚氧化酶（PPO）和生姜的纤维素酶）。此外，KGM / SA涂层有效保留了抗坏血酸（AsA）和可滴定酸度（TA）。总体而言，KGA / SA涂层，尤其是大蒜素和原位SiO x涂层，在储存过程中对生姜的品质表现出更显着的积极影响。因此，KGM / SA涂层有望在生姜的保存中发挥作用。
京公网安备 11010802027423号