Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes

Food Chemistry
Shengjun WuShujun Wang

Abstract

Laminaria japonica-derived oligosaccharides (LJOs) exhibit antibacterial and antioxidant activities, and pullulan is a food thickener that can form impermeable films. The ability of pullulan coatings with various LJO concentrations (1% pullulan+0.1%, 0.2% or 0.3% LJOs) to preserve cherry tomatoes during storage at room temperature was investigated. The LJO-incorporated pullulan coatings were found to effectively reduce respiratory intensity, vitamin C loss, weight loss and softening, as well as to increase the amount of titratable acid and the overall likeness of fruit compared with the control. These effects were observed to be dose-dependent. Therefore, using LJO-incorporated pullulan coatings can extend the shelf life of cherry tomatoes.

References

Nov 21, 2007·International Journal of Biological Macromolecules·Jing WangZhien Li
Nov 20, 2009·International Journal of Food Microbiology·Yan ZhaoYue-Peng Hou
Apr 24, 2012·International Journal of Biological Macromolecules·Zhenfei PengQiqing Zhang
Dec 3, 2014·International Journal of Food Microbiology·Juan YunJames P Mattheis

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Citations

Jan 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Aleksandra NešićCédric Delattre
Apr 14, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Antonio Trincone
Dec 5, 2020·Journal of the Science of Food and Agriculture·Qian LiuShenghua Ding
Dec 29, 2020·Critical Reviews in Food Science and Nutrition·Wenjuan XiangDa-Wen Sun
Jul 14, 2021·Critical Reviews in Food Science and Nutrition·Chunhua ZhangChunpeng Wan

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