Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 246, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2023.125425
Keywords
Pullulan; Soybean phospholipids; Cinnamaldehyde; Emulsion; Water -oil mixture stabilization
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In this study, cinnamaldehyde emulsion was prepared using soybean phospholipids and pullulan. The emulsion coating showed a positive effect on inhibiting reactive oxygen species accumulation and improving the delaying effectiveness of free radical scavenging enzymes. It also significantly prolonged the shelf life of mushrooms, indicating its potential application in food preservation.
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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