Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil
作者： Guangjie Zhang , Lingbiao Gu , Zhifang Lu , Chao Yuan , Yonghai Sun
DOI: 10.1039/C8RA08295B
关键词:
摘要: Star anise essential oil (SAEO) has a variety of antioxygenic and antimicrobial properties, is widely used in food preservation. However, its application still challenging due to poor water solubility physicochemical stability. We now report that encapsulation SAEO hydroxypropyl-β-cyclodextrin (HPCD) enhances solubility, as well thermal, storage, photostability. The encapsulated by HPCD was increased 47.5 times at 45 °C, the onset temperature thermal volatilization delayed least 200 °C. material also more uniformly stably dispersed xanthan gum, thus released controlled manner. Importantly, fresh-cut Chinese yam coated with gum containing effectively preserved, assessed using weight loss, L* value, browning index, polyphenol oxidase activity. data suggest reduced loss samples than 30%, inhibitory effect on activity nearly 8 7 times, respectively. Collectively, promising preservative coat for fruits vegetables.
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