食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 299 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037689

研究报告

核黄素介导下光动力技术对鲜切梨品质的影响

  • 蔡名媛 ,
  • 殷诚 ,
  • 冯文一铭 ,
  • 钱静 ,
  • 王利强
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  • 1(江南大学 机械工程学院,江苏 无锡, 214122)
    2(江苏省食品先进制造装备技术重点实验室,江苏 无锡, 214122)
第一作者:硕士研究生(钱静教授为通信作者,E-mail:qj639@jiangnan.edu.cn)

收稿日期: 2023-10-18

  修回日期: 2023-11-17

  网络出版日期: 2024-10-29

基金资助

国家重点研发计划项目(2018YFC1603300);宿迁市科技重点研发项目(现代农业)(L201905)

收起

Effect of riboflavin-mediated photodynamic technology on fresh-cut pears quality

  • CAI Mingyuan ,
  • YIN Cheng ,
  • FENGWEN Yiming ,
  • QIAN Jing ,
  • WANG Liqiang
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  • 1(School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China)
    2(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi 214122, China)

Received date: 2023-10-18

  Revised date: 2023-11-17

  Online published: 2024-10-29

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摘要

鲜切水果产品方便新鲜,近年来其市场份额急剧增加,但与新鲜水果相比存在微生物滋生和褐变等问题。该研究旨在探讨核黄素介导下光动力技术对鲜切梨的保鲜效果,采用浓度为10、20、30 μmol/L的核黄素溶液结合LED蓝光灯处理鲜切梨,每隔2 d测定菌落总数、色泽与褐变指标、抗氧化物质含量和褐变相关酶等的理化指标。结果表明,采用20 μmol/L核黄素溶液结合LED蓝光灯处理鲜切梨15 min后,贮藏8 d后,鲜切梨的菌落总数减少了1.43 lg CFU/g,抑制了微生物生长,提高了总酚、类黄酮、抗坏血酸等物质的含量;使得多酚氧化酶和过氧化物酶活性分别降低了29.00%和50.71%,有效抑制了鲜切梨的褐变。因此,核黄素介导下的光动力技术作为一种鲜切果蔬的抗菌保鲜方法具有很大应用潜力。

关键词： 核黄素; 光动力技术; 鲜切梨; 褐变; 抗菌

本文引用格式

蔡名媛 , 殷诚 , 冯文一铭 , 钱静 , 王利强 . 核黄素介导下光动力技术对鲜切梨品质的影响[J]. 食品与发酵工业, 2024 , 50(19) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.037689

Abstract

Fresh-cut fruit products have dramatically increased in market share, because of their convenience and freshness, but there are problems such as microbial breeding and browning, compared with fresh fruit.This paper aimed to study the fresh-keeping effect of riboflavin-mediated photodynamic technology on fresh-cut pears.Fresh-cut pears were treated with riboflavin solution at concentrations of 10, 20, and 30 μmol/L combined with an LED blue lamp.The indexes including total bacterial count, color, browning indexes, antioxidant contents, and browning-related enzymes were measured every two days.Results showed that after treating fresh-cut pears with 20 μmol/L riboflavin solution combined with an LED blue lamp for 15 min, the total bacterial count decreased by 1.43 lg CFU/g after 8 days.This method maintained high levels of antioxidants and reduced nutrient loss.The activities of polyphenol oxidase and peroxidase decreased by 29.00% and 50.71% and effectively inhibited the browning of fresh-cut pears.Therefore, riboflavin-mediated photodynamic technology has potential as a preservation method for fresh-cut fruit.

Key words： riboflavin; photodynamic technology; fresh-cut pears; browning; microbial inhibition

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