Effect of sustained-release tea tree essential oil solid preservative on fresh-cut pineapple storage quality in modified atmospheres packaging. (15th August 2023)

• Record Type: Journal Article
• Authors: Tian, Yuqing; Zhou, Lei; Liu, Junping; Yu, Kaibo; Yu, Wenzhi; Jiang, Hongwei; Zhong, Junzhen; Zou, Liqiang; Liu, Wei
• Is Part Of: Food chemistry. Volume 417(2023)
• Publication Date: 2023-08-15
• Subjects: Tea tree essential oil (PubChem CID: 22833361) -- Soluble starch (PubChem CID: 51003661) -- Carboxymethylcellulose sodium (PubChem CID: 6328154) -- Nano SiO2 (Pub Chem CID: 24261); Sustained-release -- Solid preservative -- Tea tree essential oil -- Fresh-cut pineapple -- Antioxidant capacity -- Modified atmospheres packaging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135898
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Tea tree essential oil (TTO) solid preservative (SP) was prepared by extrusion. TTO adsorbed on nano SiO2 was embedded in polysaccharide network structure. Non-covalent forces between polysaccharides and TTO result in sustained-release. SP extended the shelf life of fresh-cut pineapple in MAP. The antioxidant capacity of fresh-cut pineapple was improved by SP. Abstract: The quality and safety of fresh-cut pineapple deteriorate during handling and storage due to physicochemical and microbial changes, so its preservation has attracted extensive attention. This study prepared sustained-release tea tree essential oil (TTO) solid preservative (SP) with an encapsulation efficiency of 71.45% and applied it on fresh-cut pineapple in modified atmospheres packaging (MAP). Results showed that TTO adsorbed on nano silicon dioxide (SiO2 ) was embedded in the starch-carboxymethyl cellulose network structure by extrusion. The hydrogen bond and hydrophobic interaction resulted in compact structure and good sustained-release performance of SP. The SP improved sensory quality and reduced nutrient loss and microbial spoilage of fresh-cut pineapple, which extended its shelf-life to four days. In addition, antioxidant capacity was enhanced with increasing antioxidant enzyme activity, antioxidant content, and 2, 2-diphenyl-1-picrylhydrazine scavenging capacity and decreasing MDA accumulation. Therefore, sustained-release TTO solid preservative has potential for the preservation of fresh-cut pineapple.