Effect of carrot puree edible films on quality preservation of fresh-cut carrots
The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Compuscript Ltd
2015-06-01
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| Series: | Irish Journal of Agricultural and Food Research |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/ijafr.2015.54.issue-1/ijafr-2015-0007/ijafr-2015-0007.xml?format=INT |
| _version_ | 1797703849315663872 |
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| author | Wang X. Kong D. Ma Z. Zhao R. |
| author_facet | Wang X. Kong D. Ma Z. Zhao R. |
| author_sort | Wang X. |
| collection | DOAJ |
| description | The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability. |
| first_indexed | 2024-03-12T05:11:35Z |
| format | Article |
| id | doaj.art-52cb6fbda6e3470fab287adf739321b5 |
| institution | Directory Open Access Journal |
| issn | 0791-6833 2009-9029 |
| language | English |
| last_indexed | 2024-03-12T05:11:35Z |
| publishDate | 2015-06-01 |
| publisher | Compuscript Ltd |
| record_format | Article |
| series | Irish Journal of Agricultural and Food Research |
| spelling | doaj.art-52cb6fbda6e3470fab287adf739321b52023-09-03T08:36:56ZengCompuscript LtdIrish Journal of Agricultural and Food Research0791-68332009-90292015-06-01541647110.1515/ijafr-2015-0007ijafr-2015-0007Effect of carrot puree edible films on quality preservation of fresh-cut carrotsWang X.0Kong D.1Ma Z.2Zhao R.3College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, ChinaSchool of Biological and Agricultural Engineering, Jilin University, No.5988 Renmin Street, Changchun 130025, ChinaCollege of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, ChinaThe effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.http://www.degruyter.com/view/j/ijafr.2015.54.issue-1/ijafr-2015-0007/ijafr-2015-0007.xml?format=INTcarrotsedible filmsenzyme activityfood qualitycoating treatment |
| spellingShingle | Wang X. Kong D. Ma Z. Zhao R. Effect of carrot puree edible films on quality preservation of fresh-cut carrots Irish Journal of Agricultural and Food Research carrots edible films enzyme activity food quality coating treatment |
| title | Effect of carrot puree edible films on quality preservation of fresh-cut carrots |
| title_full | Effect of carrot puree edible films on quality preservation of fresh-cut carrots |
| title_fullStr | Effect of carrot puree edible films on quality preservation of fresh-cut carrots |
| title_full_unstemmed | Effect of carrot puree edible films on quality preservation of fresh-cut carrots |
| title_short | Effect of carrot puree edible films on quality preservation of fresh-cut carrots |
| title_sort | effect of carrot puree edible films on quality preservation of fresh cut carrots |
| topic | carrots edible films enzyme activity food quality coating treatment |
| url | http://www.degruyter.com/view/j/ijafr.2015.54.issue-1/ijafr-2015-0007/ijafr-2015-0007.xml?format=INT |
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