Warianty tytułu
Próba zastosowania powłoki pullulanowej i pullulanowo-białkowej do przedłużenia okresu trwałości przechowalniczej jabłek
Języki publikacji
Abstrakty
The aim of the research was to study the influence of the pullulan and pullulan- -protein edible coatings on the reduction of the apples mass loss during the storage. The research was carried out on pullulan received from A. pullulans white mutant B-1 in a batch cultivation process and the ‘Malinova’ and ‘Champion’ apples. In the first stage of the research the apples were covered with 15% and 20% pullulan water solution and storage at 4°C and 22°C during 39 days. In the second stage of the research the apples were covered with pullulan-protein coating obtained from the mixture of pullulan and soy protein. Apples covered with the pullulan-protein coatings were stored at the temperature of 2°C during 10 weeks. Mass losses of apples, durability of the pullulan and pullulan-protein coatings as well as changes in the appearance of the surface coating covered fruit in comparison with the one uncovered were evaluated. Pullulan edible coating significantly limited apples mass losses. Apples covered with coatings showed lower mass losses than the ones uncovered. The smallest mass losses were observed in apples covered with the coatings where the pullulan to protein ratios were: 6:4 and 5:5. It was observed that by adding protein to pullulan the coating stuck better to apples surface. During the storage process the protein-containing layer was less susceptible to crumbling and to peeling off.
Badano skuteczność jadalnej powłoki pullulanowej oraz pullulanowo- białkowej w hamowaniu ususzki przechowalniczej jabłek. W badaniach wykorzystano pullulan otrzymany z hodowli wgłębnej białego mutanta Aureobasidium pullulans B-1 oraz jabłka odmian ‘Malinowa’ i ‘Champion’. W pierwszym etapie badań jabłka pokryto powłoką pullulanową uzyskaną z 15-procentowego i 20-procentowego wodnego roztworu pullulanu i przechowywano w temperaturze 4°C i 22°C przez 39 dni. W drugim etapie badań jabłka pokryto powłoką pullulanowo-białkową otrzymaną z pullulanu i żelującego białka sojowego FX-15 i przechowywano je w temperaturze 2°C przez 10 tygodni. Badanie obejmowało sprawdzenie ubytków masy jabłek, trwałości powłoki pullulanowej i pullulanowo-białkowej oraz wyglądu zewnętrznego całych owoców w porównaniu z owocami bez powłok. Jabłka pokryte powłokami wykazywały mniejsze ubytki mas niż jabłka niepokryte. Najmniejsze ubytki mas stwierdzono w jabłkach pokrytych powłoką pullulanową, w której stosunek zawartości pullulanu do białka wynosił 6:4 oraz 5:5. Zaobserwowano, że dodatek białka do powłoki poprawił jej przyleganie do powierzchni jabłek. Podczas przechowywania powłoka pullulanowo-białkowa była również mniej podatna na kruszenie i łuszczenie.
Wydawca
Rocznik
Tom
Numer
Opis fizyczny
p.49-56,ref.
Twórcy
autor
- Warsaw Agricultural University, Nowoursynowska 159C, 02-776 Warsaw, Poland
autor
autor
Bibliografia
- Ayranci E., Tunc S., 1997. Cellulose-based edible films and their effects on fresh beans and strawberries. Lebensm.Unters Forsh A, 205,470-473.
- Debeaufort F., Quezada-Gallo J., Voilley A., 1998. Edible films and Coatings: Tomorrow’s Packagings: Rev. Critic. Rev. Food Sci. 38(4), 299-313.
- Diab T., Biliaderis C.G., Gerasopoulos D., Sfakiotakis E., 2001. Physiochemical properties and application of pullulan edible films and coatings in fruit preservation. J. Sci. Food Agric. 81, 988-1000.
- European Food Safety Authority. 2004. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a Request the Commission related to Pullulan PI-20 for use as a new food additive. 85, 1-32.
- Gniewosz M., Sobczak E., Wojciechowska D., Kuthan-Styczeń J., 1999. Improvement of Aureobasidium pullulans A.P.-3 for pullulan biosynthesis by associated mutagenesis. Pol. J. Food Nutr. Sci. 8,235-243.
- Gontard N., Thibault R., Cuq B., Guilbert S., 1996. Influence of relative humidity and film composition on oxygen and carbon dioxide permeabihties of edible films. J. Agric. Food Chem. 44,1064-1069.
- Guilbert S., Biquet B., 1986. Technology and application of edible protective films. In: Food packaging and preservation. Ed. M. Mathlouthi. Elsevier London.
- Kimoto T., Shibuya T., Shiobara S., 1997. Safety studies of a novel starch, pullulan: chronic toxicity in rats and bacterial mutagenicity. Food Chem. Toxicol. 35, 323-329.
- Park H.J., Rhim J.W., Lee H.Y., 1996. Edible coating effects on respiration rate and storage life of “Fuji” apples and “Shingo” pears. Food Biotechnol. 5(1), 59-63.
- Roukas T., Biliaderis C.G., 1995. Evaluation of carbon pod as a substrate for pullulan production by Aureobasidium pullulans in an airlift reactor. Appl. Biotechnol. 80( 1), 77-89.
- Tasdelen O., Bayindirli L., 1998. Controlled atmosphere storage and edible coatings effects on storage life and quality of tomatoes. J. Food Process. Preserv. 22, 303-320.
- Tharanathan R.N., 2003. Biodegradable films and composite coatings: past, present and future, Trends Food Sci. Tech. 14,71-78.
- U.S. Food and Drag Administration. 2002. Agency Response Letter GRAS Notice no. GRN 000099.
- Xu S., Chen X., Sun D.-W., 2001. Preservation of kiwifruit coated with an edible film at ambient temperature. J. Food Engin. 50,211-216.
- Yuen S., 1974. Pullulan and its apphcations. Process Biochem. 11, 7-10.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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