大豆分离蛋白对鲜切桃的保鲜效果
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摘要
为探索鲜切桃的保鲜新方法,分别采用0(双蒸水,对照)和10、20、40 g/L的大豆分离蛋白(soy protein isolate,SPI)溶液浸泡鲜切桃后,将其在4℃条件下贮藏10 d,测定鲜切桃品质及褐变相关的生理生化指标。结果表明:20 g/L SPI处理的鲜切桃保鲜效果最好,能够抑制4℃贮藏过程中的乙烯释放率、呼吸强度和细菌生长;贮藏10 d后,与对照组相比,20 g/L SPI处理组具有较高的L*值、硬度、可溶性固形物含量,较低的质量损失率和腐烂率,且活性氧、丙二醛和总酚含量分别降低了24%、20%和17%,同时,多酚氧化酶活力降低了45.5%,过氧化物酶活力降低了22%,过氧化氢酶活力提高了44%。上述结果表明20 g/L SPI处理可以提高鲜切桃的贮藏品质及抗氧化能力、抑制褐变,从而延长贮藏期。
To investigate the preservative effect of soy protein isolate(SPI) on fresh-cut peaches,fresh-cut peaches were immersed respectively in 0(double distilled water,control),10,20,and 40 g/L SPI solutions before being stored at 4 ℃ for 10 days.The physiological and biochemical indicators associated with the quality and browning of fresh-cut peaches were determined during the storage period.The results showed that the quality of fresh-cut peaches was best maintained by treatment with 20 g/L SPI,which inhibited ethylene release rate,respiratory intensity and bacterial growth.At the end of the storage period,the sample showed increases in the color parameter L* value,firmness and soluble solids content(SSC),lower mass loss rate and decay incidence,and a decrease of 24%,20% and 17% in the accumulation of reactive oxygen species(ROS),malondialdehyde(MDA) and total phenols,respectively,compared with the control group.Simultaneously,the activities of polyphenol oxidase(PPO),peroxidase(POD) and catalase(CAT) were reduced respectively by 45.5%,22%,and 44%.These results indicate that the application of 20 g/L SPI can improve the storage quality,enhance the antioxidant capacity,inhibit browning and prolong the storage period of fresh-cut peaches.
To investigate the preservative effect of soy protein isolate(SPI) on fresh-cut peaches,fresh-cut peaches were immersed respectively in 0(double distilled water,control),10,20,and 40 g/L SPI solutions before being stored at 4 ℃ for 10 days.The physiological and biochemical indicators associated with the quality and browning of fresh-cut peaches were determined during the storage period.The results showed that the quality of fresh-cut peaches was best maintained by treatment with 20 g/L SPI,which inhibited ethylene release rate,respiratory intensity and bacterial growth.At the end of the storage period,the sample showed increases in the color parameter L* value,firmness and soluble solids content(SSC),lower mass loss rate and decay incidence,and a decrease of 24%,20% and 17% in the accumulation of reactive oxygen species(ROS),malondialdehyde(MDA) and total phenols,respectively,compared with the control group.Simultaneously,the activities of polyphenol oxidase(PPO),peroxidase(POD) and catalase(CAT) were reduced respectively by 45.5%,22%,and 44%.These results indicate that the application of 20 g/L SPI can improve the storage quality,enhance the antioxidant capacity,inhibit browning and prolong the storage period of fresh-cut peaches.
引文
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[39]FAN P H,HUBER D J,SU Z H,et al.Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life[J].Food Chemistry,2018,243:19-25.10.1016/j.foodchem.2017.09.103.
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[42]YEOH W K,ALI A.Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage[J].Food Chemistry,2017,216:247-253.DOI:10.1016/j.foodchem.2016.07.074.
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[4]MANZOCCO L,ALONGI M,LAGAZIO C,et al.Effect of temperature in domestic refrigerators on fresh-cut iceberg salad quality and waste[J].Food Research International,2017,102:129-135.DOI:10.1016/j.foodres.2017.09.091.
[5]ESUA O J,CHIN N L,YUSO Y A,et al.Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage[J].Food Chemistry,2019,270:113-122.DOI:10.1016/j.foodchem.2018.07.031.
[6]张学杰,叶志华.高压处理对鲜切果蔬品质与微生物影响的研究进展[J].中国农业科学,2014,47(21):4328-4340.DOI:10.3864/J.issn.0578-1752.2014.21.018.
[7]BERK Z.Food process engineering and technology[M].3rd ed.Cambridge,Massachusetts:Academic Press,2018:591-606.DOI:10.1016/B978-0-12-812018-7.00025-7.
[8]LUO Ke,OH D H.Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat[J].Food Microbiology,2016,53:165-171.DOI:10.1016/j.fm.2015.09.014.
[9]PILON L,SPRICIGO P C,MIRANDA M,et al.Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes[J].International Journal of Food Science&Technology,2015,50(2):440-448.DOI:10.1111/ijfs.12616.
[10]OLIVERIRA M,ABADIAS M,COLAS-MEDA P,et al.Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce[J].International Journal of Food Microbiology,2015,214:4-11.DOI:10.1016/j.ijfoodmicro.2015.07.015.
[11]FELIX M,MARTIN-ALFONSO J E,ROMERO A,et al.Development of albumen/soy biobased plastic materials processed by injection molding[J].Journal of Food Engineering,2014,125:7-16.DOI:10.1016/j.jfoodeng.2013.10.018.
[12]SONG F,TANG D L,WANG X L,et al.Biodegradable soy protein isolate-based materials:a review[J].Biomacromolecules,2011,12(10):3369-3380.DOI:10.1021/bm200904x.
[13]尹秀莲,赵瑜辉,管明,等.大豆分离蛋白提取及其凝胶制备影响因素研究[J].食品与发酵科技,2017,53(6):62-66.DOI:10.3969/j.issn.1674-506X.2017.06-012.
[14]冯建岭,彭云婷,李迎秋.大豆分离蛋白的功能特性及应用[J].粮食与食品工业,2017,24(6):37-40.DOI:10.3969/j.issn.1672-5026.2017.06.009.
[15]GHIDELLI C,MATEOS M,ROJAS-ARGUDO C,et al.Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging[J].Postharvest Biology and Technology,2014,95:81-87.DOI:10.1016/j.postharvbio.2014.04.007.
[16]ESWARANANDAM S,HETTIARACHCHY N S,JOHNSON MG.Antimicrobial activity of citric,lactic,malic,or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes,Escherichia coli O157:H7,and Salmonella gaminara[J].Journal of Food Science,2004,69(3):79-84.DOI:10.1111/j.1365-2621.2004.tb13375.x.
[17]ESWARANANDAM S,HETTIARACHCHY N S,MEULLENET J F.Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe[J].Journal of Food Science,2006,71(3):S307-S313.DOI:10.1111/j.1365-2621.2006.tb15658.x.
[18]LEI Jing,LI Bingjuan,ZHANG Na,et al.Effects of UV-C treatment on browning and the expression of polyphenol oxidase(PPO)genes in different tissues of Agaricus bisporus during cold storage[J].Postharvest Biology and Technology,2018,139:99-105.DOI:10.1016/j.postharvbio.2017.11.022.
[19]李震三,宋述香,周爱莲.苹果、梨果实乙烯的气相色谱仪测定方法[J].中国果树,1980(3):44-45.DOI:10.16626/j.cnki.issn1000-8047.1980.03.015.
[20]JAMBUNATHAN N.Determination and detection of reactive oxygen species(ROS),lipid peroxidation,and electrolyte leakage in plants[J].Plant Stress Tolerance,2010,639:291-297.DOI:10.1007/978-1-60761-702-0_18.
[21]LIU Changhong,ZHENG Huanhuan,SHENG K L,et al.Effects of melatonin treatment on the postharvest quality of strawberry fruit[J].Postharvest Biology and Technology,2018,139:47-55.DOI:10.1016/j.postharvbio.2018.01.016.
[22]KOLEY T K,KAUR C K,NAGAL S,et al.Antioxidant activity and phenolic content in genotypes of Indian jujube(Zizyphus mauritiana Lamk.)[J].Arabian Journal of Chemistry,2016,9:S1044-S1052.DOI:10.1016/j.arabjc.2011.11.005.
[23]ZHU Shuhua,SUN Lina,LIU Mengchen,et al.Effect of nitric oxide on reactive oxygen species and antioxidant enzymes in kiwifruit during storage[J].Journal of the Science of Food and Agriculture,2008,88(13):2324-2331.DOI:10.1002/jsfa.3353.
[24]LIN Yifen,LIN Hetong,LIN Yixiong,et al.The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested Longan fruit[J].Postharvest Biology and Technology,2016,111:53-61.DOI:10.1016/j.postharvbio.2015.07.030.
[25]ALI S,KHAN A S,MALIKA U,et al.Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored‘Gola’litchi fruit[J].Postharvest Biology and Technology,2018,140:100-106.DOI:10.1016/j.postharvbio.2018.02.016.
[26]LI X A,LI M L,HAN C,et al.Increased temperature elicits higher phenolic accumulation in fresh-cut pitaya fruit[J].Postharvest Biology and Technology,2017,129:90-96.DOI:10.1016/j.postharvbio.2017.03.014.
[27]LIN Y F,CHEN M Y,LIN H T,et al.DNP and ATP induced alteration in disease development of Phomopsis longanae Chi-inoculated longan fruit by acting on energy status and reactive oxygen species production-scavenging system[J].Food Chemistry,2017,228:497-505.DOI:10.1016/j.foodchem.2017.02.045.
[28]TSIKAS D.Assessment of lipid peroxidation by measuring malondialdehyde(MDA)and relatives in biological samples:analytical and biological challenges[J].Analytical Biochemistry,2017,524:13-30.DOI:10.1016/j.ab.2016.10.021.
[29]LI D,LIMWACHIRANON J,LI L,et al.Involvement of energy metabolism to chilling tolerance induced by hydrogen sulfide in cold-stored banana fruit[J].Food Chemistry,2016,208:272-278.DOI:10.1016/j.foodchem.2016.03.113.
[30]HAN C,LI J,JIN P,et al.The effect of temperature on phenolic content in wounded carrots[J].Food Chemistry,2017,215:116-123.DOI:10.1016/j.foodchem.2016.07.172.
[31]LI X A,LI M L,HAN C,et al.Increased temperature elicits higher phenolic accumulation in fresh-cut pitaya fruit[J].Postharvest Biology and Technology,2017,129:90-96.DOI:10.1016/j.postharvbio.2017.03.014.
[32]YE J B,YANG X H,CHEN Q W,et al.Promotive effects of5-aminolevulinic acid on fruit quality and coloration of Prunus persica(L.)Batsch[J].Scientia Horticulturae,2017,217:266-275.DOI:10.1016/j.scienta.2017.02.009.
[33]XANTHOPOULOS G T,TEMPLALEXIS C G,ALEIFERIS NP,et al.The contribution of transpiration and respiration in water loss of perishable agricultural products:the case of pears[J].Biosystems Engineering,2017,158:76-85.DOI:10.1016/j.biosystemseng.2017.03.011.
[34]ALVES M M,GON?ALVES M P,ROCHA C M R.Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples[J].LWT-Food Science and Technology,2017,80:409-415.DOI:10.1016/j.lwt.2017.03.013.
[35]YOUSUF B,QADRI O S,SRIVASTAVA A K.Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings:a review[J].LWT-Food Science and Technology,2018,89:198-209.DOI:10.1016/j.lwt.2017.10.051.
[36]GHIDELLI C,MATEOS M,ROJAS-ARGUDO C,et al.Novel approaches to control browning of fresh-cut artichoke:effect of a soy protein-based coating and modified atmosphere packaging[J].Postharvest Biology and Technology,2015,99:105-113.DOI:10.1016/j.postharvbio.2014.08.008.
[37]王艳颖,胡文忠,田密霞,等.氯化钙处理对李果实抑制冷害作用的影响[J].食品科学,2011,32(8):286-290.
[38]YOUSUF B,SRIVASTAVA A K.A novel approach for quality maintenance and shelf life extension of fresh-cut Kajari melon:effect of treatments with honey and soy protein isolate[J].LWT-Food Science and Technology,2017,79:568-578.DOI:10.1016/j.lwt.2016.11.005.
[39]FAN P H,HUBER D J,SU Z H,et al.Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life[J].Food Chemistry,2018,243:19-25.10.1016/j.foodchem.2017.09.103.
[40]NIR I,FELDMAN Y,ASERIN A,et al.Surface properties and emulsification behavior of denatured soy proteins[J].Journal of Food Science,1994,59(3):606-610.DOI:10.1111/j.1365-2621.1994.tb05573.x.
[41]ZHANG X L,SHAO X F.Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit[J].Czech Journal of Food Sciences,2015,36:109-117.DOI:10.17221/384/2014-CJFS.
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