Chế tạo màng chitosan kết hợp dịch chiết chùm ngây (Moringa oleifera) và ứng dụng bảo quản múi mít Thái

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Tác giả: Nhật Minh Lê, Bùi Phúc Trần, Quốc An Triệu

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2023

Mô tả vật lý: tr.66

Bộ sưu tập: Metadata

ID: 341561

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Currently, chitosan is a waste product of the food industry is receiving a lot of attention thanks to its superior properties. In this report, chitosan films supplemented with Moringa water extract were successfully synthesized and initially applied in preserving Thai jackfruit. The results showed that the jackfruit pulp dipped in chitosan solution with the addition of extract resulted in a reduction in the total number of aerobic microorganisms by (2-3) times, a decrease in Brix, and a lower weight loss than the control sample which was not applied the preservation method and another control sample which was only stored in the refrigerator (15 ℃). The study showed that the chitosan coating supplemented with the extract was able to prolong the storage time of the jackfruit pulp while maintaining the quality and sensory properties of the Thai jackfruit fruit under the condition of 5 days of storage at 15 ℃. The results proved the efficiency of the extract and chitosan in preserving the jackfruit pulps, which can be a base for further food preservation projects.Hiện nay, chitosan là phế phẩm của ngành công nghiệp thực phẩm đang được quan tâm rất nhiều nhờ vào các đặc tính ưu việt của nó. Trong nghiên cứu này, màng chitosan có bổ sung dịch chiết nước chùm ngây được tổng hợp thành công và bước đầu ứng dụng trong bảo quản múi mít Thái. Kết quả cho thấy múi mít được nhúng vào dung dịch chitosan có bổ sung dịch chiết cho kết quả tổng số vi sinh vật hiếu khí giảm từ (2-3) lần, giảm độ Brix, độ hao hụt khối lượng thấp hơn so với mẫu đối chứng không áp dụng phương pháp bảo quản và mẫu đối chứng chỉ bảo quản tủ lạnh (15 ℃). Nghiên cứu cho thấy lớp phủ chitosan bổ sung dịch chiết có khả năng kéo thời gian bảo quản của múi mít mà vẫn duy trì được chất lượng cũng như cảm quan của múi mít trong điều kiện 5 ngày bảo quản ở 15 ℃. Kết quả nghiên cứu cho thấy sự đóng góp tích cực của dịch chiết cùng với chitosan trong bảo quản múi mít, có thể làm cơ sở cho các dự án bảo quản thực phẩm sau thu hoạch.

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