The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbi...The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.展开更多
Biobased smart packaging is been the most interesting research field.In this study,pH-sensitive films based on anthocyanin molecules from red cabbage and sepiolite mineral nano-clay as functional additives were studie...Biobased smart packaging is been the most interesting research field.In this study,pH-sensitive films based on anthocyanin molecules from red cabbage and sepiolite mineral nano-clay as functional additives were studied.The films were fabricated by casting method of blend polymer Chitosan/Poly(Vinyl Alcohol)at two fillers loading(5wt.%and 10wt.%).The structural,morphological,thermal,optical,hygroscopic,and mechanical properties as well as the pH sensitivity of films were investigated.The thermal properties confirm that the amount of the anthocyanin in sepiolite was around 6.4%.The tensile strength and the young’s modulus of produced composites at 10wt.%sepiolite–anthocyanin content was increased to 8.90 MPa and 163 MPa,respectively.The maximum water absorption that the films may absorb was 12.3%.pH sensitivity analysis showed that the Smart films change the color by changing the pH level,from pink at pH lower than 6 to yellow at pH higher than 6.Thus,the developed pH-sensitive films show band gaps in visible light that make them useful for monitoring milk spoilage.展开更多
The effects of acidic electrolysed water(AEW)as‘green’technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied.Fresh-cut red cabbages and artificially inoculated red ca...The effects of acidic electrolysed water(AEW)as‘green’technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied.Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typhimurium DT104 were washed with distilled water(DW)and different available chlorine concentrations(ACC)of AEW for different times.AEW treatments significantly reduced the populations of native aerobic bacteria,molds,and yeasts,and artificially inoculated S.typhimurium DT104 compared with the DW-treated and untreated red cabbage samples.The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times.S.typhimurium DT104 were not detected in the washing water that were collected after the red cabbages treated by AEW.The surface colour,pH,and total phenolic contents did not significantly change when the red cabbages were washed with DW and AEW containing 100 mg/L available chlorine for 3 min.The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5 per cent for cyanidin,22.1 per cent for pelargonidin,and 11.2 per cent for 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity,however,the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable.The optimal process condition of AEW for washing red cabbage was 100 mg/L ACC for 3 min.In these conditions,most of the native microflora were inactivated,and artificially inoculated S.typhimurium DT104 on the red cabbage were reduced by 40.2 per cent[3.67 log CFU/g(log10 colony-forming units per gram)]and with minimal losses of nutrients and antioxidant activity,as well as no requirement of decontamination treatment on the washing water after AEW treatment.展开更多
选取红甘蓝色素提取时间、提取温度和料液比3个因素进行中心组合设计,利用响应面法对其提取工艺参数进行优化研究。利用Design Expert软件对红甘蓝色素提取产量的二次多项数学模型解逆矩阵分析表明:在提取温度为43.6℃,提取时间37.9 m ...选取红甘蓝色素提取时间、提取温度和料液比3个因素进行中心组合设计,利用响应面法对其提取工艺参数进行优化研究。利用Design Expert软件对红甘蓝色素提取产量的二次多项数学模型解逆矩阵分析表明:在提取温度为43.6℃,提取时间37.9 m in,料液比1∶21.3时,红甘蓝色素提取产量最高,最大提取产量预测值为8.957 mg.g-1,与实测值相符。利用优化工艺参数提取红甘蓝色素时,具有最大的提取产量。展开更多
文摘The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.
文摘Biobased smart packaging is been the most interesting research field.In this study,pH-sensitive films based on anthocyanin molecules from red cabbage and sepiolite mineral nano-clay as functional additives were studied.The films were fabricated by casting method of blend polymer Chitosan/Poly(Vinyl Alcohol)at two fillers loading(5wt.%and 10wt.%).The structural,morphological,thermal,optical,hygroscopic,and mechanical properties as well as the pH sensitivity of films were investigated.The thermal properties confirm that the amount of the anthocyanin in sepiolite was around 6.4%.The tensile strength and the young’s modulus of produced composites at 10wt.%sepiolite–anthocyanin content was increased to 8.90 MPa and 163 MPa,respectively.The maximum water absorption that the films may absorb was 12.3%.pH sensitivity analysis showed that the Smart films change the color by changing the pH level,from pink at pH lower than 6 to yellow at pH higher than 6.Thus,the developed pH-sensitive films show band gaps in visible light that make them useful for monitoring milk spoilage.
文摘The effects of acidic electrolysed water(AEW)as‘green’technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied.Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typhimurium DT104 were washed with distilled water(DW)and different available chlorine concentrations(ACC)of AEW for different times.AEW treatments significantly reduced the populations of native aerobic bacteria,molds,and yeasts,and artificially inoculated S.typhimurium DT104 compared with the DW-treated and untreated red cabbage samples.The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times.S.typhimurium DT104 were not detected in the washing water that were collected after the red cabbages treated by AEW.The surface colour,pH,and total phenolic contents did not significantly change when the red cabbages were washed with DW and AEW containing 100 mg/L available chlorine for 3 min.The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5 per cent for cyanidin,22.1 per cent for pelargonidin,and 11.2 per cent for 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity,however,the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable.The optimal process condition of AEW for washing red cabbage was 100 mg/L ACC for 3 min.In these conditions,most of the native microflora were inactivated,and artificially inoculated S.typhimurium DT104 on the red cabbage were reduced by 40.2 per cent[3.67 log CFU/g(log10 colony-forming units per gram)]and with minimal losses of nutrients and antioxidant activity,as well as no requirement of decontamination treatment on the washing water after AEW treatment.
文摘选取红甘蓝色素提取时间、提取温度和料液比3个因素进行中心组合设计,利用响应面法对其提取工艺参数进行优化研究。利用Design Expert软件对红甘蓝色素提取产量的二次多项数学模型解逆矩阵分析表明:在提取温度为43.6℃,提取时间37.9 m in,料液比1∶21.3时,红甘蓝色素提取产量最高,最大提取产量预测值为8.957 mg.g-1,与实测值相符。利用优化工艺参数提取红甘蓝色素时,具有最大的提取产量。
