期刊
JOURNAL OF FOOD PROCESSING AND PRESERVATION
卷 43, 期 12, 页码 -出版社
WILEY
DOI: 10.1111/jfpp.14235
关键词
-
资金
- Norwegian Ministry of Foreign Affairs (NMFA)
- Asian Institute of Technology, Thailand
The study investigated the effects of chitosan (CS) combined with essential oils (EOs) in controlling the fungal contamination in peanut kernels. The antifungal activities of CS and EOs were evaluated against Aspergillus flavus and Penicillium citrinum. CS (2%, w/v in 1% v/v acetic acid) packaging films were formulated by incorporating different EOs (4%) separately, that is, thyme (TEOs), cinnamon (CEOs), and lemongrass (LEOs), respectively. CEOs showed lowest minimum inhibitory concentration (MIC) of 40 mu l/ml against A. flavus and P. citrinum. CS films incorporated with CEOs showed high tensile strength and smooth morphology with less fissures in comparison to films incorporated with TEOs and LEOs. CEO-based CS films showed complete inhibition of fungal growth at 28 degrees C and 5 degrees C for 24 days. The combination of CS and CEOs coating restricted the A. flavus and P. citrinum contamination to 9.8% and 13.4%, respectively, in artificially inoculated peanut kernels at 28 degrees C for 14 days of storage. CS can be used in combination with EOs to control postharvest fungal contamination in peanuts. Practical applications CS are well known for the formulation of food packaging films; however, antifungal activity of CS is limited. This study explains the antifungal effects of CS and EOs. The combination of CS and EO can be used to reduce the concentration of EOs as antifungal agents which otherwise might affect the organoleptic attributes of food. The CS films incorporated with EOs are possible to use for shelf life extension and prevention of postharvest fungal contamination of agriculture commodities.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据