Effect of different drying technologies on the characteristics and quality of lemon slices.

This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW.

Effects of Different TiO Nanoparticles Concentrations on the Physical and Antibacterial Activities of Chitosan-Based Coating Film.

In this investigation, the effect of different concentrations of titanium dioxide (TiO) nanoparticles (NPs) on the structure and antimicrobial activity of chitosan-based coating films was examined. Analysis using scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed that the modified TiO NPs were successfully dispersed into the chitosan matrix, and that the roughness of the chitosan-TiO nanocomposites were significantly reduced. Moreover, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses indicated that the chitosan interacted with TiO NPs and possessed good compatibility, while a thermogravimetric analysis (TGA) of the thermal properties showed that the chitosan-TiO nanocomposites with 0.

Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables.

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized.