Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil  

作　　者：Laras Putri Wigati Ata Aditya Wardana Jakia Sultana Jothi Sergio Leonard Tran Thi Van Xirui Yan Fumina Tanaka Fumihiko Tanaka 

机构地区：[1]Graduate School of Bioresource and Bioenvironmental Sciences,Kyushu University,744 Motooka,Nishi-ku,Fukuoka-shi,Fukuoka,819-0395,Japan [2]Department of Food Technology,Faculty of Engineering,Bina Nusantara University,Jakarta,11480,Indonesia [3]Faculty of Agriculture,Kyushu University,744 Motooka,Nishi-ku,Fukuoka-shi,Fukuoka,819-0395,Japan [4]Department of Food Processing and Engineering,Chattogram Veterinary and Animal Sciences University,Chattogram,4225,Bangladesh [5]School of Agriculture,Kyushu University,744 Motooka,Nishi-ku,Fukuoka-shi,Fukuoka,819-0395,Japan [6]Department of Research of Preservation Technology of Agricultural Products,Vietnam Institute of Agricultural Engineering and Postharvest Technology,Ha Noi,10000,Viet Nam

出　　处：《Food Bioscience》2023年第3期1920-1930,共11页食品生物科学（英文）

基　　金：JSPS KAKENHI[Project no.JP19KK0169 and JP21H04748]for providing financial support for this research;The Japanese Government(MEXT)Scholarship[Program no.17033]。

摘　　要：Fruit stored in poor conditions undergo biochemical degradations that impact fruit physical qualities,such color and firmness,and reduce beneficial nutritional content including vitamins,flavonoids,phenols,and antioxidants.This study investigated the impact of a postharvest treatment of mandarins with edible coatings to prevent biochemical degradations and minimize color changes.The edible coating evaluated in this study is a composite of pregelatinized corn starch(PS),with a cellulose nano fiber(CF)Pickering emulsifier,and is enriched with basil essential oil(EO).The results of varying each parameter were then analyzed by the Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)method to identify the best-performing edible coating.Using this method,the leading edible coating was identified as PS5EO3 formulized from 5%pregelatinized corn starch,3%basil essential oil and 0.5%cellulose nanofiber,with a ranking of 0.721 based on quality content,and 0.676 based on percentage change in nutrients after the 12 days of storage at 25℃.Mandarins coated with PS5EO3 significantly suppressed quality losses,and achieving the lowest losses of citric acid(10.45%),while maintaining color stability in terms of color density(14.97%)and percent polymer color(78.14%).

关 键 词：Biochemicals Color stability Edible coating Mandarin orange STORAGE 

分 类 号：TS206[轻工技术与工程—食品科学]