Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple

作     者：Nhung Thi Cam Duong Apiradee Uthairatanakij Natta Laohakunjit Pongphen Jitareerat Nattapon Kaisangsri 

作者机构：Division of Postharvest TechnologySchool of Bioresources and TechnologyKing Mongkut’s University of TechnologyThonburiThailand Division of Biochemical TechnologySchool of Bioresources and TechnologyKing Mongkut’s University of TechnologyThonburiThailand Pilot Plant Development and Training InstituteKing Mongkut’s University of TechnologyThonburiThailand 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2023年第52卷第2期

页      面：759-767页

核心收录：

学科分类：083002[工学-环境工程] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 08[工学] 

基　　金：United Graduate School of Agricultural Science Gifu University King Mongkut's University of Technology Thonburi, KMUTT, (43/2561) 

主　　题：Film properties Browning Antimicrobial Rose apple Postharvest quality 

摘      要：Edible coatings,as carriers of antimicrobial compounds,have been proposed as an alternative method to preserve fresh-cut *** research focused to improve the shelf life of fresh-cut rose apples by applying an edible coating based on alginate cross-linked with calcium chloride(SAC)-enriched hexyl acetate(HA)as a natural antimicrobial *** SAC with HA in 0.01,0.03,and 0.05%(v/v)(SAC-HA)solution was evaluated for its film properties and applied to fresh-cut rose apples,and compared with the unmodified SAC *** quality and microbial contamination were determined every 2 days during 10 days of storage at 4℃.The film thickness,tensile strength,and elongation at break increased with the high concentrations of HA *** containing 0.03%HA had lower oxygen permeability(from 1.57 to 0.04×10^(-7) cm^(3)μm m^(-2) day^(-1) kPa^(-1)),as well as water vapor permeability(from 0.03 to 0.01 g mm m^(-2) day^(-1) kPa^(-1)),compared to the unmodified SAC ***,the greater coating uniformity and thickness were supported by scanning electron microscopy and Fourier transform infrared *** developed edible SAC coatings with 0.03%HA successfully preserved the physicochemical quality and extended the shelf life of fresh-cut rose apples for 10 days at 4℃ by retarding the respiration rate,inhibiting browning,and preventing microbial ***,the using of SAC-HA in fresh-cut products is a promising and safe preservation technique to extend shelf life.