Effect of Konjac Glucomannan Composite Coating on the Preservation of Fresh-Cut Lotus Root

doi:10.7506/spkx1002-6630-201608048

Abstract

Abstract:

The effect of composite coatings composed of konjac glucomannan (KGM), xanthan gum (XG) and phytic acid
(PA) on the preservation of fresh-cut lotus root was studied by the orthogonal experimental design method. The optimum
combination was screened and validated through experiments. The results showed that the combination of 15 g/L KGM,
1.5 g/L XG and 0.5 g/L PA was found to be optimal. The optimized KGM composite coating inhibited the browning,
reduced the respiration rate and the losses of VC and total soluble solids (TSS), and suppressed the decrease of total
phenol and improved the antioxidant capacity of fresh-cut lotus root. Thus, the KGM composite coating provides excellent
preservation of fresh-cut lotus root.

Key words: fresh-cut lotus root, konjac glucomannan, coating, preservation

CLC Number:

TS255.3

HUANG Yangmin, SUN Ye, GENG Siyi, ZHAO Hang, ZHOU Yan, JU Qiaoling, TU Kang. Effect of Konjac Glucomannan Composite Coating on the Preservation of Fresh-Cut Lotus Root[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608048.

[1]	CHEN Xiaohan, PANG Jie, WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid [J]. FOOD SCIENCE, 2021, 42(7): 232-239.
[2]	ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian. Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons [J]. FOOD SCIENCE, 2021, 42(6): 325-335.
[3]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[4]	ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang. Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products [J]. FOOD SCIENCE, 2021, 42(5): 288-295.
[5]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[6]	ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao. Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing [J]. FOOD SCIENCE, 2021, 42(3): 236-242.
[7]	ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan. Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages [J]. FOOD SCIENCE, 2021, 42(17): 241-247.
[8]	YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang. Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(17): 91-97.
[9]	TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong. Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(17): 98-105.
[10]	YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong. Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages [J]. FOOD SCIENCE, 2021, 42(16): 46-53.
[11]	CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui. Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots [J]. FOOD SCIENCE, 2021, 42(15): 200-205.
[12]	SU Desen, ZHENG Yunyun, CHEN Ziqiang, WU Jianyan, HUANG Chongyao. Residual Dynamics and Risk Assessment of Dietary Exposure to Prochloraz and Its Metabolite 2,4,6-Trichlorophenol in Kumquats (Fortunella japonica Swingle) Treated with Prochloraz during Storage [J]. FOOD SCIENCE, 2021, 42(14): 315-319.
[13]	LI Baoxiang, YU Yilin, HE Yue, GUO Lirong, REN Dan, XU Dan. Effect of Chitosan-Nanocrystal Cellulose Composite Coating on the Preservation of Shatangju Mandarin [J]. FOOD SCIENCE, 2021, 42(13): 185-192.
[14]	CHEN Xiaohan, PANG Jie. Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(12): 8-16.
[15]	LUO Huabin, SHENG Zhenzhen, SI Yongli, CHEN Yanting, LIN Lu, GAO Xing, YANG Wenge. Effect of Ultra-high Pressure on Quality Preservation of Hairtail Fish Balls during Refrigerated Storage [J]. FOOD SCIENCE, 2021, 42(1): 157-162.

Effect of Konjac Glucomannan Composite Coating on the Preservation of Fresh-Cut Lotus Root

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments