Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom
Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 1...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
|
| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230323 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850162202446659584 |
|---|---|
| author | YANG Na WEI Qi-min YANG Wei-ling HUANG Qun |
| author_facet | YANG Na WEI Qi-min YANG Wei-ling HUANG Qun |
| author_sort | YANG Na |
| collection | DOAJ |
| description | Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 10 d after coating with 0.0, 1.5, 3.0 and 4.5 mL/100 mL carbon quantum dots-chitosan （N-CDs/CH） for preservation treatment. During the period of preservation, the weight loss, color difference, soluble solids and polyphenol oxidase were measured every 24 h to evaluate the preservation effect of the composite films. Results: The synthesized N-CDs had the typical characteristics, which had good fluorescence stability, hydroxyl and amino groups on outer surface, and no cytotoxicity. After fresh-cut shiitake mushrooms were treated with different concentrations of N-CDs/CH until the 10th day of storage, 4.5 mL/100 mL N-CDs/CH coating group had weight loss of 3.31%, coloration of 10.32, soluble solids of 4%, and polyphenol oxidase （PPO） activity of 104.65 U/(kg·s), all of which were significantly better than the blank group and other treatment groups （<i>P</i>＜0.05）. Conclusion: The preservation effect at the 4.5 mL/100 mL of N-CDs/CH coating was significantly better than that of blank and others （P＜0.05）. N-CDs/CH coating inhibited water loss and PPO activity, improved color and enhanced the preservation quality of fresh-cut shiitake mushroom. |
| format | Article |
| id | doaj-art-e4dd30cb782f425eaceaab1de622cbb9 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-e4dd30cb782f425eaceaab1de622cbb92025-08-20T02:22:37ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-04-0139313614110.13652/j.spjx.1003.5788.2022.81128Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroomYANG Na0WEI Qi-min1YANG Wei-ling2HUANG Qun3 School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025 , China School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025 , China School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025 , China School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025 , China Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 10 d after coating with 0.0, 1.5, 3.0 and 4.5 mL/100 mL carbon quantum dots-chitosan （N-CDs/CH） for preservation treatment. During the period of preservation, the weight loss, color difference, soluble solids and polyphenol oxidase were measured every 24 h to evaluate the preservation effect of the composite films. Results: The synthesized N-CDs had the typical characteristics, which had good fluorescence stability, hydroxyl and amino groups on outer surface, and no cytotoxicity. After fresh-cut shiitake mushrooms were treated with different concentrations of N-CDs/CH until the 10th day of storage, 4.5 mL/100 mL N-CDs/CH coating group had weight loss of 3.31%, coloration of 10.32, soluble solids of 4%, and polyphenol oxidase （PPO） activity of 104.65 U/(kg·s), all of which were significantly better than the blank group and other treatment groups （<i>P</i>＜0.05）. Conclusion: The preservation effect at the 4.5 mL/100 mL of N-CDs/CH coating was significantly better than that of blank and others （P＜0.05）. N-CDs/CH coating inhibited water loss and PPO activity, improved color and enhanced the preservation quality of fresh-cut shiitake mushroom.http://www.ifoodmm.com/spyjxen/article/abstract/20230323 carbon quantum dots fresh-cut shiitake mushroom chitosan coating |
| spellingShingle | YANG Na WEI Qi-min YANG Wei-ling HUANG Qun Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom Shipin yu jixie carbon quantum dots fresh-cut shiitake mushroom chitosan coating |
| title | Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom |
| title_full | Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom |
| title_fullStr | Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom |
| title_full_unstemmed | Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom |
| title_short | Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom |
| title_sort | effects of carbon quantum dot chitosan coating on preservation of fresh cut shiitake mushroom |
| topic | carbon quantum dots fresh-cut shiitake mushroom chitosan coating |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230323 |
| work_keys_str_mv | AT yangna effectsofcarbonquantumdotchitosancoatingonpreservationoffreshcutshiitakemushroom AT weiqimin effectsofcarbonquantumdotchitosancoatingonpreservationoffreshcutshiitakemushroom AT yangweiling effectsofcarbonquantumdotchitosancoatingonpreservationoffreshcutshiitakemushroom AT huangqun effectsofcarbonquantumdotchitosancoatingonpreservationoffreshcutshiitakemushroom |