期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 98, 期 6, 页码 2302-2311出版社
WILEY
DOI: 10.1002/jsfa.8720
关键词
fresh-cut; apples; microorganism; thyme oil; alginate; edible coating
资金
- National Natural Science Foundation [31471923]
- 'Twelfth Five-Year Plan' for National Science and Technology Support Program [2012BAD38B05]
- 'Thirteenth Five-Year Plan' for National Key Research and Development Program [2016YFD0400903]
BACKGROUNDFood preservation is critical for keeping fresh-cut products fresh, nutritious, safe, attractive and available for consumers. To improve the safety and quality of fresh-cut fruits, 15 essential oils (EOs) were screened to test the antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA) and Escherichia coli O157:H7 (EC O157:H7). The effect of alginate-based edible coating (EC) incorporating different concentrations thyme oil on fresh-cut Red Fuji' apples was investigated. RESULTSResults showed that thyme oil, cinnamon oil and oregano oil were more effective in inhibiting the microbes than other EOs. The result showed that the combined usage of 0.5 mu L mL(-1) thyme oil incorporated with alginate-based EC could significantly inhibit the microbial growth, respiration, weight loss, firmness and browning of fresh-cut Red Fuji' apples. CONCLUSIONThe edible coating and natural additives like thyme oil could be used to preserve the quality of fresh-cut fruits. It revealed that EC incorporated with 0.5 mu L mL(-1) thyme oil can be a safe preservative for fresh-cut apples. (c) 2017 Society of Chemical Industry
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