这项创新研究介绍了在鲜切水果沙拉(包括苹果,菠萝,石榴,和猕猴桃)在+4°C下储存12天。未涂覆的样品经历了显着的变化:4.30%的重量损失,25%衰减,pH值为3.59,可滴定酸度为0.18%,褐变指数为1.71。相比之下,涂有壳聚糖-罂粟籽酚醛提取物的水果沙拉表现出显着的改善:体重减轻至3.10%,衰减限制为3.13%,pH值增加到3.76,可滴定酸度增加到0.20%,褐变指数显著下降至0.33。在非包衣沙拉中,可溶性固体的范围为11.83至14.71,L*为-8.13至18.64,a*为-1.85至22.35,b*为8.26至27.89。向涂覆的果实中添加罂粟籽酚类提取物略微扩大了这些范围。感官评价一致地将未涂覆的样品评级在1和3之间,而涂覆的样品获得较高的评级在6和7之间。这些评估一贯强调增强的属性,包括浓烈的香气,丰富的色彩,改善口味,纹理,和总体可接受性。此外,掺入罂粟籽酚类提取物可增强感官品质,并显着提高微生物安全性(<106CFU/g)。总之,壳聚糖基涂层,富含罂粟籽酚类提取物,有效延长鲜切水果沙拉的保质期。这种集成方法保留了关键属性,确保微生物质量,并增强这些产品的感官特性。该研究结果通过提供具体和切实的结果,强调了其作为食品保存关键创新的潜力。
This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from -8.13 to 18.64, a* from -1.85 to 22.35, and b* from 8.26 to 27.89 in non-coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non-coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan-based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh-cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study\'s results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.