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Combination of nisin and epsilon-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

文献类型： 外文期刊

作者： Song, Zunyang 1 ; Li, Feng 1 ; Guan, Hui 1 ; Xu, Yunfeng 2 ; Fu, Quanjuan 3 ; Li, Dapeng 1 ;

作者机构： 1.Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China

2.Huangdao Entry Exit Inspect & Quarantine Bur, Qingdao 266555, Peoples R China

3.Shandong Inst Pomol, Tai An 271000, Shandong, Peoples R China

关键词： Fresh-cut carrots;White blush;Chitosan;Nisin;epsilon-polylysine

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

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收录情况： SCI

摘要： Effects of the combination of nisin and epsilon-polylysine with chitosan coating on quality maintenance and white blush inhibition were investigated in fresh-cut carrots. Fresh-cut carrots were treated with 1% lactic acid solution (v/v), 1% chitosan solution (w/v), or 1% chitosan solution containing 64 mu g/mL nisin and 250 mu g/mL epsilon-polylysine (LA + CH + Nisin + epsilon-PL). The samples were packed in polyethylene plastic bags and stored at 4 degrees C for 9 days. Changes in sensory attributes, physicochemical indices, respiration rate, microbiological counts and white blush were measured. Results showed that LA + CH + Nisin + epsilon-PL significantly (P < 0.05) inhibited respiration rate, decline of ascorbic acid and growth of microorganism (yeast and mold, total viable counts, total coliforms counts, Staphylococcus aureus and Pseudomonas spp.), and increased total phenol content and phenylalanine ammonialyse (PAL) activity compared with the control after 9-day storage. It was also strongly effective in inhibiting the white blush of fresh-cut carrots. Furthermore, LA + CH + Nisin + epsilon-PL significantly (P < 0.05) reduced the lignin synthesis in fresh-cut carrots by inhibiting the cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) activity, as well as Dc4CL and DcC4H gene expression. Our results may provide some basis for the use of the combination of nisin and epsilon-polylysine with chitosan coating as an alternative preservation method for fresh cut carrots. (C) 2016 Elsevier Ltd. All rights reserved.

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