期刊
FOOD SCIENCE & NUTRITION
卷 9, 期 2, 页码 888-899出版社
WILEY
DOI: 10.1002/fsn3.2052
关键词
alginate; carrageenan; chitosan; color; enzymatic browning; fresh-cut lettuce; oxidative senescence; polysaccharide-based edible coatings; shelf-life
资金
- National Key R&D Program of China [2018YFD0401300]
- National Natural Science Foundation of China [31560006, 31560467, 31860579, 31660589]
- Special Fund for Guangxi Bagui Scholars [[2016] 21]
- Central Guides Local Science and Technology Development Project [ZY1949014]
- Science and Technology Major Project of Guangxi [AA17204038, AA17204042]
- Guangxi Scientific Research and Technological Development Projects [AD19110141]
- Postdoctoral Foundation of Guangxi Academy of Agricultural Sciences [2018029]
- Foundation of Fundamental Research Project from Guangxi Academy of Agricultural Sciences [2015YT86, 2016JZ11, 2018YM04, 2017JZ10, 2018YT27, 2019Z10, JZ202019]
Polysaccharide-based edible coatings were found to inhibit enzymatic browning, reduce oxidative damage, and enhance antioxidant defense system of fresh-cut lettuce. Among the three coating treatments, chitosan coating showed the most positive effects on quality of fresh-cut lettuce.
Fresh-cut lettuce has a short shelf-life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh-cut lettuces during cold storage (4 degrees C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh-cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh-cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide-based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh-cut lettuce.
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