Persimmon preservation using edible coating of chitosan enriched with ginger oil and visualization of internal structure changes using X-ray computed tomography.
Int J Biol Macromol
; 262(Pt 1): 130014, 2024 Mar.
Article
em En
| MEDLINE
| ID: mdl-38340933
ABSTRACT
The incorporation of ginger oil (GO) influenced the physical, optical, and structural properties of the chitosan (CH) film including the decreases of moisture content (60.15 %), water solubility (35.37 %) and water vapor permeability (WVP) (32.79 %) and the increases of tensile strength (TS) (125 %), elongation at break (EAB) (2.74 %) and opacity (131.08 %). Antifungal capacity of the CH film was enhanced when GO was added to the film. The CH + GO film showed a less homogeneous surface that the presence of the oil droplets on the film surface. Moreover, the CH and CH + GO coatings reduced weight loss of persimmon by 14.87 %, and 21.13 %, respectively, compared to the control. Moisture content loss of the coated CH- and the coated CH + GO- persimmons was decreased by 1.94 % and 4.92 %, respectively, compared to that of the control persimmon. Furthermore, the CH and CH + GO coatings decreased in color changes, respiration rate, ethylene production, changes in pH and TSS, and remained firmness of persimmon during storage at 25 °C. In addition, X-ray CT images can be used to monitor internal changes and observe the tissue breakdown during storage period. The ΔGS value can be used as a predictor of persimmon internal qualities. Thus, the CH film containing GO can be applied as an active packaging material.
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Base de dados:
MEDLINE
Assunto principal:
Óleos Voláteis
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Zingiber officinale
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Diospyros
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Quitosana
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Filmes Comestíveis
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article