Journal
PROGRESS IN ORGANIC COATINGS
Volume 151, Issue -, Pages -Publisher
ELSEVIER SCIENCE SA
DOI: 10.1016/j.porgcoat.2020.106010
Keywords
Low molecular weight chitosan; Calcium chloride; Tea tree oil; Red bell pepper; Texture; Antioxidant; Antimicrobial
Funding
- Ministry of Agriculture Food and Rural Affairs, Republic of Korea [318077-2]
- Korea Research Fellowship Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT, and Future Planning Republic of Korea [2017H1D3A1A01052610]
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The combined treatment of CaCl2-LMWCS/TTO nanoemulsion effectively extends the shelf life of fresh-cut red bell pepper, reduces foodborne pathogenic contamination, and maintains the texture, sensory behavior, and overall quality of the bell peppers.
High nutritional values and unique taste of whole or fresh-cut bell pepper is increase the consumption rate and that lead its commercial demand globally. The major challenges in fresh-cut bell pepper consumption is foodborne pathogenic contaminations and quality loss. Hence, this study aimed to evaluate the impact of calcium chloride (CaCl2), and low molecular weight chitosan (LMWCS)/tea tree oil (TTO) nanoemulsion coating on the fresh-cut red bell pepper (FCRBP) shelf life and quality for 21 days stored at 4 degrees C. The combined CaCl2-LMWCS/TTO emulsion treatment maintained the texture, sensory behavior, and overall quality of FCRBP for eighteen days through controlling the contamination of foodborne pathogenic fungi and bacteria including Salmonella enterica, and Listeria monocytogens.,. Furthermore, combined treatment diminishes the microbial colonization on FCRBP was confirmed using UHR-scanning electron microscope. Additionally, total phenolic (89.89 mg/g of GAE), flavonoid content (5.12 mg/g of QE) and antioxidant activity (> 80 %) were retained in FCRBP coated with CaCl2 and nanoemulsion than uncoated control. Therefore, this work demonstrated the potantial of nano emulsion (LMWCS/TTO) and CaCl2 to serve as coating agent to maintain the self-life and quality of FCRBP up to 18 days at 4 degrees C and it received the industrial importance.
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