دورية أكاديمية
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Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini.

التفاصيل البيبلوغرافية
العنوان: Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini.
المؤلفون: Bleoanca I; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania., Lanciu A; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania., Patrașcu L; Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania., Ceoromila A; Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania., Borda D; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania.
المصدر: Membranes [Membranes (Basel)] 2022 Mar 15; Vol. 12 (3). Date of Electronic Publication: 2022 Mar 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101577807 Publication Model: Electronic Cited Medium: Print ISSN: 2077-0375 (Print) Linking ISSN: 20770375 NLM ISO Abbreviation: Membranes (Basel) Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI Publishing
مستخلص: Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.
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فهرسة مساهمة: Keywords: Cucurbita pepo; active food packaging; fresh perishable vegetables; guar and arabic gum; nanocoatings; polysorbate; shelf-life prolongation; thyme essential oil
تواريخ الأحداث: Date Created: 20220324 Latest Revision: 20230308
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC8951633
DOI: 10.3390/membranes12030326
PMID: 35323801
قاعدة البيانات: MEDLINE
الوصف
تدمد:2077-0375
DOI:10.3390/membranes12030326