详细信息
Effect of fucoidan-based edible coating on antioxidant degradation kinetics in strawberry fruit during cold storage ( SCI-EXPANDED收录 EI收录) 被引量:21
文献类型:期刊文献
英文题名:Effect of fucoidan-based edible coating on antioxidant degradation kinetics in strawberry fruit during cold storage
作者:Luo, Ping[1];Li, Fangping[1];Liu, Huazhong[1];Yang, Xiaomei[2];Duan, Zhenhua[2]
机构:[1]Guangdong Ocean Univ, Coll Chem & Environm, Zhanjiang 524088, Peoples R China;[2]Hezhou Univ, Inst Food Sci & Engn Technol, Hezhou 542899, Peoples R China
年份:2020
卷号:44
期号:4
外文期刊名:JOURNAL OF FOOD PROCESSING AND PRESERVATION
收录:SCI-EXPANDED(收录号:WOS:000511012300001)、、EI(收录号:20200608148949)、Scopus(收录号:2-s2.0-85079066643)、WOS
基金:The Natural Science Foundation of Guangdong Province, China, Grant/Award Number: 2016A030313753; Science and Technology Base and Talent of Guangxi, Grant/Award Number: GKAD17195088
语种:英文
外文关键词:Antioxidants - Correlation methods - Ascorbic acid - Fruits - Food storage - Degradation - Rate constants
外文摘要:To further investigate fresh-keeping effect of fucoidan from Laminaria japonica (FL) on postharvest strawberry, this study assessed the degradation kinetics of antioxidant capacity and antioxidants in cold-stored strawberry coated with FL by layer-by-layer method. Fruit coated with FL were subjected to determine antioxidant capacity and endogenous antioxidants contents during the scheduled cold-storage period. Results showed that FL obviously suppressed degradation rates of both antioxidant capacity and contents of phenolic compounds and ascorbic acid, which were demonstrated by reduced rate constant and increased half-time periods of antioxidant activity and antioxidants in FL-coated strawberry during cold storage. High Pearson correlation coefficients and significant differences among antioxidant-associated indicators indicated that there was a close relationship between antioxidant activity degradation and antioxidants degradation in strawberry fruit during cold-storage period. FL treatment inhibited degradation of total polyphenol and ascorbic acid which ultimately controlled degradation of antioxidant capacity in cold-storage strawberry. Practical applications Laminaria japonica rich in brown seaweed may be developed to be a natural and nontoxic preservative for postharvest strawberry or other fruit and vegetables.
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