Food and Fermentation Industries >

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

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

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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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

Cite this article

CAI Mingyuan , YIN Cheng , FENGWEN Yiming , QIAN Jing , WANG Liqiang . Effect of riboflavin-mediated photodynamic technology on fresh-cut pears quality[J]. Food and Fermentation Industries, 2024 , 50(19) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.037689

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