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Shelf life extension of fresh ginseng roots using sanitiser washing, edible antimicrobial coating and modified atmosphere packaging
Author(s) -
Jin Tony Z.,
Huang Mingyang,
Niemira Brendan A.,
Cheng Liyang
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13201
Subject(s) - modified atmosphere , coating , ginseng , food science , shelf life , chemistry , antimicrobial , sodium hypochlorite , gum arabic , acetic acid , organic chemistry , medicine , alternative medicine , pathology
Summary Fresh American ginseng roots were washed with sanitiser solution (200 ppm sodium hypochlorite), surface‐coated with a coating solution consisting of 0.5% chitosan and three organic acids (lactic, levulinic and acetic acids) and then placed in modified atmosphere packaging (MAP) with 5% O 2 , 10% O 2 or ambient air. Total aerobic bacteria, yeasts and moulds, weight loss and quality changes (texture, colour and appearance) of roots were monitored during storage at 4 °C. Throughout the 38‐week study, there were no significant changes in microbial loads, texture, colour and appearance of samples after sanitiser washing and coating treatments and packaged with air, 5% O 2 or 10% O 2 . The weight loss of roots after 38 weeks was approximately 3%. The results demonstrate that the unique coating formulation (0.5% chitosan and multiple organic acids) and combination of sanitiser washing, coating treatment and MAP extend the shelf life of fresh ginseng roots to at least 38 weeks.