Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

Yage Xing, Xihong Li, Qianlian Xu, Yunhong Jiang, Juan Yun, Weili Li

Research output: Contribution to journalArticle

63 Citations (Scopus)

Abstract

The present study investigated the effect of chitosan coating containing antibrowning agents and modified atmosphere packaging (MAP) on the browning and shelf life of fresh-cut lotus root stored at 4 °C for 10 days. The atmosphere in the packages was evaluated for O2 and CO2 concentrations. The browning on the surface of lotus root slices was prevented by chitosan-based coating and MAP treatment. L* values of coated + MAP and control samples were 68.8 and 48.9 after 8 days storage, respectively. For a* and b* values, samples of coated + MAP treatment had the slowest increasing trends among all the treatments. At the end of storage, the coated + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content. Its highest overall visual quality (OVQ) scores (> 7) demonstrated that chitosan-based coating + MAP treatment could provide a better inhibitory effect on the browning and extend the shelf life of fresh-cut lotus root. Industrial relevance: Fresh-cut vegetables have drawn the attention of industry as a novel lightly processed product. Both edible coating and MAP treatment cause changes in atmosphere composition and respiration rate of lotus root slices. This combined treatment could be used to control the browning and improve the storage life of this fresh-cut vegetable. This information could be useful for the development of novel application to edible coating and MAP design for lightly processed lotus root.

LanguageEnglish
Pages684-689
Number of pages6
JournalInnovative Food Science and Emerging Technologies
Volume11
Issue number4
DOIs
StatusPublished - Oct 2010

Fingerprint

Nelumbo
Modified atmosphere packaging
Nelumbo nucifera
Lotus
modified atmosphere packaging
Chitosan
Product Packaging
chitosan
Atmosphere
coatings
shelf life
Coatings
edible films
Vegetables
Catechol Oxidase
processed foods
Carbon Monoxide
Malondialdehyde
catechol oxidase
sampling

Keywords

  • Antibrowning agents
  • Chitosan coating
  • Lotus root
  • Modified atmosphere packaging

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

Cite this

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth). / Xing, Yage; Li, Xihong; Xu, Qianlian; Jiang, Yunhong; Yun, Juan; Li, Weili.

In: Innovative Food Science and Emerging Technologies, Vol. 11, No. 4, 10.2010, p. 684-689.

Research output: Contribution to journalArticle

@article{94fda7d4a57a485894717ea09dc660c8,
title = "Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)",
abstract = "The present study investigated the effect of chitosan coating containing antibrowning agents and modified atmosphere packaging (MAP) on the browning and shelf life of fresh-cut lotus root stored at 4 °C for 10 days. The atmosphere in the packages was evaluated for O2 and CO2 concentrations. The browning on the surface of lotus root slices was prevented by chitosan-based coating and MAP treatment. L* values of coated + MAP and control samples were 68.8 and 48.9 after 8 days storage, respectively. For a* and b* values, samples of coated + MAP treatment had the slowest increasing trends among all the treatments. At the end of storage, the coated + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content. Its highest overall visual quality (OVQ) scores (> 7) demonstrated that chitosan-based coating + MAP treatment could provide a better inhibitory effect on the browning and extend the shelf life of fresh-cut lotus root. Industrial relevance: Fresh-cut vegetables have drawn the attention of industry as a novel lightly processed product. Both edible coating and MAP treatment cause changes in atmosphere composition and respiration rate of lotus root slices. This combined treatment could be used to control the browning and improve the storage life of this fresh-cut vegetable. This information could be useful for the development of novel application to edible coating and MAP design for lightly processed lotus root.",
keywords = "Antibrowning agents, Chitosan coating, Lotus root, Modified atmosphere packaging",
author = "Yage Xing and Xihong Li and Qianlian Xu and Yunhong Jiang and Juan Yun and Weili Li",
year = "2010",
month = "10",
doi = "10.1016/j.ifset.2010.07.006",
language = "English",
volume = "11",
pages = "684--689",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",
number = "4",

}

TY - JOUR

T1 - Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

AU - Xing, Yage

AU - Li, Xihong

AU - Xu, Qianlian

AU - Jiang, Yunhong

AU - Yun, Juan

AU - Li, Weili

PY - 2010/10

Y1 - 2010/10

N2 - The present study investigated the effect of chitosan coating containing antibrowning agents and modified atmosphere packaging (MAP) on the browning and shelf life of fresh-cut lotus root stored at 4 °C for 10 days. The atmosphere in the packages was evaluated for O2 and CO2 concentrations. The browning on the surface of lotus root slices was prevented by chitosan-based coating and MAP treatment. L* values of coated + MAP and control samples were 68.8 and 48.9 after 8 days storage, respectively. For a* and b* values, samples of coated + MAP treatment had the slowest increasing trends among all the treatments. At the end of storage, the coated + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content. Its highest overall visual quality (OVQ) scores (> 7) demonstrated that chitosan-based coating + MAP treatment could provide a better inhibitory effect on the browning and extend the shelf life of fresh-cut lotus root. Industrial relevance: Fresh-cut vegetables have drawn the attention of industry as a novel lightly processed product. Both edible coating and MAP treatment cause changes in atmosphere composition and respiration rate of lotus root slices. This combined treatment could be used to control the browning and improve the storage life of this fresh-cut vegetable. This information could be useful for the development of novel application to edible coating and MAP design for lightly processed lotus root.

AB - The present study investigated the effect of chitosan coating containing antibrowning agents and modified atmosphere packaging (MAP) on the browning and shelf life of fresh-cut lotus root stored at 4 °C for 10 days. The atmosphere in the packages was evaluated for O2 and CO2 concentrations. The browning on the surface of lotus root slices was prevented by chitosan-based coating and MAP treatment. L* values of coated + MAP and control samples were 68.8 and 48.9 after 8 days storage, respectively. For a* and b* values, samples of coated + MAP treatment had the slowest increasing trends among all the treatments. At the end of storage, the coated + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content. Its highest overall visual quality (OVQ) scores (> 7) demonstrated that chitosan-based coating + MAP treatment could provide a better inhibitory effect on the browning and extend the shelf life of fresh-cut lotus root. Industrial relevance: Fresh-cut vegetables have drawn the attention of industry as a novel lightly processed product. Both edible coating and MAP treatment cause changes in atmosphere composition and respiration rate of lotus root slices. This combined treatment could be used to control the browning and improve the storage life of this fresh-cut vegetable. This information could be useful for the development of novel application to edible coating and MAP design for lightly processed lotus root.

KW - Antibrowning agents

KW - Chitosan coating

KW - Lotus root

KW - Modified atmosphere packaging

UR - http://www.scopus.com/inward/record.url?scp=78049439499&partnerID=8YFLogxK

U2 - 10.1016/j.ifset.2010.07.006

DO - 10.1016/j.ifset.2010.07.006

M3 - Article

VL - 11

SP - 684

EP - 689

JO - Innovative Food Science and Emerging Technologies

T2 - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

IS - 4

ER -