Refining of Eucommia ulmoides Oliver derived wood vinegar for excellent preservation of the typical berries

Wood vinegar was pyrolyzed from Eucommia ulmoides Oliver branches and suffered from the different refinery methods, such as the ultra-low freezing and thawing (WVFT), the charcoal adsorbed (WVCA), the activated carbon adsorbed (WVACA), the atmospheric distillation (WVAD80, WVAD90, WVAD100), and the...

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Bibliographic Details
Published in:Food science & technology 2023-01, Vol.174, p.114415, Article 114415
Main Authors: Xue, Rui, Zhang, Wen, Wang, Zhou-Ping, Zhu, Ming-Qiang
Format: Article
Language:English
Subjects:
Cherry tomatoes
Preservation
Refined wood vinegar
Storage
Strawberries
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Summary:Wood vinegar was pyrolyzed from Eucommia ulmoides Oliver branches and suffered from the different refinery methods, such as the ultra-low freezing and thawing (WVFT), the charcoal adsorbed (WVCA), the activated carbon adsorbed (WVACA), the atmospheric distillation (WVAD80, WVAD90, WVAD100), and the vacuum distillation (WVVD70). Subsequently, two typical berries (cherry tomatoes and strawberries) were treated with the seven refined wood vinegar (5.0 g/L) to evaluate theirs storage performance. The effectiveness of the various refined wood vinegars of the berries were systematically investigated by the weight loss, decay incidence, firmness, pH, color, total soluble solids and vitamin C content. The results demonstrated that the application of WVFT in refined wood vinegar resulted in the significant pH reduction (3.65–4.21), firmness loss (0.74–3.49 N), effectively delayed the weight loss (5.49%–42.43%) and decay incidence (11.11%–38.89%) of the two berries. Besides, the refined wood vinegar remarkably reduced the loss of vitamin C content (18.18–77.58 100 g/mg) and total soluble solids (5.6–10.07 °Brix) of the berries. These results provided the basis for further application of the refined wood vinegar to develop in food preservatives. •WVFT enhanced the resistance of berries to decay during storage.•WVFT decreased weight loss (5.49%–42.43%) of the berries during shelf life.•WVAD100 could significantly increase the shelf life of strawberries.•WVACA and WVAD80 have quite economically viable in berry preservation.•Refined wood vinegar could be a potential biochemical for food preservation.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.114415