Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions  

作　　者：Qi Guo Yudie Qing Liyue Qiang Gengan Du Kehan Shi Jiayao Tang Xiaohai Yan Hong Chen Yuan Yue Yining He Yahong Yuan Tianli Yue 

机构地区：[1]College of Food Science and Engineering,Northwest A&F University,Yangling,712100,China [2]Laboratory of Quality&Safety Risk Assessment for Agro-products(Yangling),Ministry of Agriculture,Yangling,712100,China [3]College of Food Science and Technology,Northwest University,Xi’an,710069,China [4]Xi’an Gaoxin No.1 School,Xi’an,710000,China [5]School of Agriculture and Food Sciences,The University of Queensland,Brisbane,QLD 4072,Australia

出　　处：《Food Bioscience》2023年第2期1037-1045,共9页食品生物科学（英文）

基　　金：The research was supported by National Natural Science Foundation of China(32172301).

摘　　要：The cut or sliced form of apples are more prone to chemical deterioration and microbial growth.In this work,quality changes(physicochemical properties,sensory quality,and microbial growth)of fresh-cut apples stored at 4℃ for 15 days were studied after immersion treatment(water,biopolymer complex;free carvacrol,and carvacrol emulsion).Whey protein isolate/high methoxyl pectin-based carvacrol emulsions effectively delayed the browning process and reduced variation in chemical quality compared to other groups.Apples treated with carvacrol emulsions were more favored by panelists at the middle-and late-stages of storage.Additionally,the presence of carvacrol emulsions improved microbial safety,as demonstrated by the number of viable bacteria(<6 log CFU/g)and yeast and mold(<5 log CFU/g)after 15 d of storage.16 S rRNA Gene Sequencing was used to identify the bacterial species responsible for the spoilage of fresh-cut apples.These results show that carvacrol emulsions are a potential preservation alternative for fresh-cut apples.

关 键 词：Carvacrol emulsion PRESERVATION Fresh-cut apples BROWNING 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]