期刊
FOOD CHEMISTRY
卷 311, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125891
关键词
Starch nanocrystals; Nanocomposite coating; Grading; Pear; Preservation
资金
- National Natural Science Foundation of China [61573309, 61873231]
Starch-based nanocomposite film/coating made from cross-linked cassava starch reinforced by starch nanocrystals (SNCs) was successfully prepared. The effects of SNCs contents on the color, transparency, roughness, mechanical properties, water vapor permeability, and FTIR spectroscopy of the films were explored. The results showed that the film with 6% SNCs had the best comprehensive performance. Subsequently, graded Huangguan pears were coated with the formulation-optimized coating and stored at 20 degrees C for 4 weeks. From the physicochemical parameters of pears, it can be found that the grading treatment was detrimental to the preservation of pears, while the coating treatment was significantly effective for extending shelf life. Besides, the pattern of grading before coating was more advantageous for pear preservation. In general, this study firstly applied cross-linked starch-based nanocomposite coating on the preservation of pear, which had practical significance for expanding the use of nanocomposite coating reinforced by SNCs and pear preservation methods.
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