Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil-Reference-Cited by-同舟云学术

Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil

Published:2019 Issue:9 Volume:9 Page:5002-5008
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Zhang Guangjie¹²³⁴⁵^ORCID,Gu Lingbiao⁵⁶⁷⁴,Lu Zhifang⁵⁶⁷⁴,Yuan Chao⁸⁹¹⁰⁴¹¹,Sun Yonghai¹²³⁴

Affiliation:

1. College of Food Science and Engineering

2. Jilin University

3. Changchun

4. China

5. School of Biotechnology and Food

6. Anyang Institute of Technology

7. Anyang 455000

8. School of Food Science and Engineering

9. Qilu University of Technology (Shandong Academy of Sciences)

10. Jinan 250353

11. Postdoctoral Workstation

Abstract

The encapsulation of hydroxypropyl-β-cyclodextrin improved the inhibitory effect of star anise essential oil on the browning of fresh-cut Chinese yam.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA08295B

Reference46 articles.

1. Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants

2. C. K.George , Handbook of Herbs and Spices , Woodhead Publishing , 2nd edn, 2012 , pp. 487–503

3. Chemical constituents, antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits

4. Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

5. Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component

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