Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes

•Pullulan coatings decreased respiratory intensity of cheery tomato.•Pullulan coatings decreased vitamin C loss of cheery tomato.•Pullulan coatings decreased weight loss of cheery tomato.•Pullulan coatings increased the amount of titratable acid of cheery tomato.•Pullulan coatings increased the over...

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Bibliographic Details
Published in:Food chemistry 2016-05, Vol.199, p.296-300
Main Authors: Wu, Shengjun, Lu, Mingsheng, Wang, Shujun
Format: Article
Language:English
Subjects:
Ascorbic Acid - analysis
Cherry tomato
Dose-Response Relationship, Drug
Food Preservation - methods
Fruit - microbiology
Glucans - chemistry
Glucans - pharmacology
Laminaria
Laminaria - chemistry
Laminaria japonica
Lycopersicon esculentum
Oligosaccharides
Oligosaccharides - pharmacology
Pullulan
Solanum lycopersicum - drug effects
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Summary:•Pullulan coatings decreased respiratory intensity of cheery tomato.•Pullulan coatings decreased vitamin C loss of cheery tomato.•Pullulan coatings decreased weight loss of cheery tomato.•Pullulan coatings increased the amount of titratable acid of cheery tomato.•Pullulan coatings increased the overall likeness of cheery tomato. Laminaria japonica-derived oligosaccharides (LJOs) exhibit antibacterial and antioxidant activities, and pullulan is a food thickener that can form impermeable films. The ability of pullulan coatings with various LJO concentrations (1% pullulan+0.1%, 0.2% or 0.3% LJOs) to preserve cherry tomatoes during storage at room temperature was investigated. The LJO-incorporated pullulan coatings were found to effectively reduce respiratory intensity, vitamin C loss, weight loss and softening, as well as to increase the amount of titratable acid and the overall likeness of fruit compared with the control. These effects were observed to be dose-dependent. Therefore, using LJO-incorporated pullulan coatings can extend the shelf life of cherry tomatoes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.12.029