Study on preservation method and mechanism of peeling waxy corn kernels treated with composite film
2022
Zhao, Zixuan | Ma, Fengming | Zhang, Baiqing
In this study, we show that the shelf life of peeled waxy corn is prolonged when an edible coating agent made of sodium alginate, phytic acid, and nisin is applied. The purpose of this edible coating agent is to create flexibility in transportation methods and allow for a longer transportation time, while upholding its superior taste and quality. Results showed that the edible coating agent can reduce the weight loss rate by 1% and decrease the firmness by nearly 1500 g. It can also delay evaporation of soluble sugar content. Standardized tests were conducted to determine the film’s anti‐bacterial properties. Additionally, the water migration rate during storage was studied by low‐field NMR and found that it can effectively reduce the loss of free water. This creation of this edible coating agent will set a new direction in how food items will be preserved. NOVELTY IMPACT STATEMENT: The edible coating agent can extend the shelf life of peeling waxy corn and change the mode of transportation. The film can also reduce the weight loss rate of the peeling waxy corn, maintain its texture and soft taste and delay the decrease of soluble sugar, maintain its sweet taste. Through the determination of various indexes and water migration of waxy corn kernel during the storage, and the determination of membrane properties, the mechanism of the composite film was analyzed.
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Эту запись предоставил National Agricultural Library