Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts  

作　　者：Muhammad Nouman Shaukat Rosa Palmeri Cristina Restuccia Lucia Parafati Biagio Fallico 

机构地区：[1]Di3A,Dipartimento di Agricoltura,Alimentazione e Ambiente,University of Catania,Via S.Sofia 100,95123,Catania,Italy

出　　处：《Food Bioscience》2023年第2期872-878,共7页食品生物科学（英文）

基　　金：This work was funded by the University of Catania(Italy),PIA.CE.RI.2020-2022 Linea 2-Progetto RIDARE-UPB:5A725192173.

摘　　要：During storage,walnuts can undergo oxidation processes that lead to a decay of product quality and the development of rancidity and off-flavor.The present study investigated how the application of a chitosan coating,containing a glycerol ginger extract(GGE)rich in bioactive compounds,can preserve walnut quality during storage.Glycerol can be considered a green extraction solvent,which allows to obtain extract rich in polyphenols and with high radical scavenging activity.GGE employed in the formulation of a chitosan-based coating determined significantly lower(p<0.05)lipid oxidation and peroxides values in walnuts stored under stressing temperature conditions(45℃),in comparison to Control(uncoated sample)and even in comparison to the walnuts coated with sole chitosan.Moreover,when artificially inoculated with Aspergillus flavus spore suspension,walnuts treated with GGE-enriched coating evidenced the lowest disease incidence and the lowest spore concentration.Results obtained encourage the application of coating containing GGE even in other rich lipid matrices that can easily undergo oxidation process or spoilage caused by phytopathogenic fungi.

关 键 词：Ginger extract Antioxidant activity Nut coating Lipid oxidation Peroxides value Aspergillus flavus incidence 

分 类 号：TS201[轻工技术与工程—食品科学]