The preservation effect of a natural compound preservative made with olive leaf extract and chitosan on Tuber indicum (truffles) was studied. The weight loss rate, total sugar content, Vitamin C (Vc) content and respiratory intensity of truffles preserved by various concentrations of this natural compound preservative were evaluated to select the optimal concentration. Additionally, the antibacterial activity of the olive leaf extract was investigated using the filter paper method. On this basis, compounding tests were carried out to determine the optimum preservative formula and to predict the shelf life of truffle. The optimal formula was: olive leaves extract 20 g/L and chitosan 15 g/L. Comparing with the untreated truffles, this formula alleviated truffles' weight loss rate, maintained higher total sugar and Vc content. Also, it reduced the respiratory intensity. The shelf-life prediction model of truffles was established: when 3% of weight loss was set as the endpoint of shelf life, the shelf life of the treated truffles was 44 days; when 50% of Vc content decrease was set as the endpoint of shelf life, the shelf life of the treated truffles was 21 days.
QING Yuan
,
ZHOU Jie
,
YIN Sheng
,
ZHANG Wanming
. Formulation optimization and shelf life prediction of truffles with natural preservative[J]. Food and Fermentation Industries, 2020
, 46(1)
: 191
-196
.
DOI: 10.13995/j.cnki.11-1802/ts.021425
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