Effects of Cinnamon Oil and Its Inclusion Complex with β-Cyclodextrin on Preserving the Quality of Fresh-Cut Watermelon

被引：0
|
作者：
Li, Ping [1 ]
Yan, Jingkun [1 ]
Cong, Fangdi [1 ]
Zhang, Xin [2 ]
Cui, Jing [2 ]
机构：
[1] College of Basic Science, Tianjin Agricultural University, Tianjin,300384, China
[2] College of Agronomy and Resources and Environment, Tianjin Agricultural University, Tianjin,300384, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 09期
关键词：
Beta-cyclodextrin - Cinnamon oil - Fresh-cut - Inclusion complex - Preservative effect - Sensory qualities - Soluble solid content - Total bacterial count;
D O I：
10.7506/spkx1002-6630-20180416-217
中图分类号：
学科分类号：
摘要：
The effects of cinnamon oil (CO) and its inclusion complex with β-cyclodextrin (β-CD) on preserving the quality of fresh-cut watermelon were evaluated by examining their impacts on the changes of microbiological, physicochemical and sensory quality indicators. Untreated samples were used as controls. Results showed that mass loss rate, total bacterial count and titratable acid content of the fresh-cut watermelon showed an increasing trend during storage, while L* and a*values exhibited a downward trend. The content of soluble solids first increased and then decreased. In addition, the above indicators displayed slower changes during cold storage compared with storage at room temperature. Among all treatments, CO-β-CD inclusion complex (containing 0.040 8 g of CO per 100 g of watermelon) combined with 4℃ storage had the best preservative effect on fresh-cut watermelon by effectively inhibiting the increase of mass loss rate and titratable acid content, weakening browning degree, and maintaining higher soluble solid content. Moreover, the total number of microorganisms in watermelon subjected to this treatment was significantly lower than that in the control and other treatments (P © 2019, China Food Publishing Company. All right reserved.
引用
收藏
页码：276 / 282
相关论文
共 50 条
  • [21] Effect of chitosan coating in preventing deterioration and preserving the quality of fresh-cut papaya 'Maradol'
    Gonzalez-Aguilar, Gustavo A.
    Valenzuela-Soto, Elisa
    Lizardi-Mendoza, Jaime
    Goycoolea, Francisco
    Martinez-Tellez, Miguel A.
    Villegas-Ochoa, Monica A.
    Monroy-Garcia, Imelda N.
    Ayala-Zavala, J. Fernando
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2009, 89 (01) : 15 - 23
  • [22] Ozone water treatments for preserving quality of packaged, fresh-cut broccoli under refrigeration
    Zhuang, H
    Lewis, LS
    Michelangeli, C
    Hildebrand, DF
    Payne, FA
    Bastin, S
    Barth, MM
    NEW DEVELOPMENTS IN REFRIGERATION FOR FOOD SAFETY AND QUALITY, 1996, : 267 - 276
  • [23] Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage
    Pinela, Jose
    Barreira, Joao C. M.
    Barros, Lillian
    Verde, Sandra Cabo
    Antonio, Amilcar L.
    Carvalho, Ana Maria
    Oliveira, M. Beatriz P. P.
    Ferreira, Isabel C. F. R.
    FOOD CHEMISTRY, 2016, 206 : 50 - 58
  • [24] Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality
    Maringgal, Bernard
    Hashim, Norhashila
    Tawakkal, Intan Syafinaz Mohamed Amin
    Mohamed, Mahmud Tengku Muda
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 96 : 253 - 267
  • [25] Effect of inclusion of ethylene absorbent to the quality of the fresh-cut jackfruit stored at 10°C
    Latifah, M. N.
    Ab Aziz, I
    Fauziah, O.
    Talib, Y.
    II INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE: CONVENIENCE FOOD FOR A TASTEFUL LIFE, 2018, 1209 : 115 - 121
  • [26] Evaluating the impact of pulsed light treatment on microbial and enzyme inactivation and quality attributes in fresh-cut watermelon
    Jaiswal, Monica
    Srivastava, Brijesh
    JOURNAL OF FOOD PROCESS ENGINEERING, 2024, 47 (05)
  • [27] Lysophosphatidylethanolamine Effects upon Volatiles and Quality of Fresh-Cut Cantaloupe Melon
    Amaro, A. L.
    Fundo, J. F.
    Beaulieu, J. C.
    Stein, R. E.
    Fernandez-Trujillo, J. P.
    Almeida, D. P. F.
    XXVIII INTERNATIONAL HORTICULTURAL CONGRESS ON SCIENCE AND HORTICULTURE FOR PEOPLE (IHC2010): INTERNATIONAL SYMPOSIUM ON POSTHARVEST TECHNOLOGY IN THE GLOBAL MARKET, 2012, 934 : 959 - 965
  • [28] Effects of UV and microwave treatments on the preservation quality of fresh-cut pomegranates
    Yang, Xuemei
    Feng, Lijuan
    Yin, Yanlei
    Wu, Chong
    Wang, Fei
    Shipin Kexue/Food Science, 2016, 37 (08): : 260 - 265
  • [29] Effects of Harvesting Time on the Storage Quality of Fresh-cut Iceberg Lettuce
    Nimitkeatkai, Hataitip
    Kim, Ji Gang
    In, Byung Chun
    PHILIPPINE JOURNAL OF CROP SCIENCE, 2010, 35 (02): : 47 - 53
  • [30] Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil
    Zhang, Guangjie
    Gu, Lingbiao
    Lu, Zhifang
    Yuan, Chao
    Sun, Yonghai
    RSC ADVANCES, 2019, 9 (09) : 5002 - 5008
12345