Optimization of Composite Coating Film for Optimal Color Protection Process of Scraped Ginger by Response Surface Methodology

TONG Moru; LI Peipei; ZHANG Wei; YU Hao; WU Deling

doi:10.13386/j.issn1002-0306.2023020160

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Article Navigation > Science and Technology of Food Industry > 2023 > Accepted Manuscript > DOI: 10.13386/j.issn1002-0306.2023020160

TONG Moru, LI Peipei, ZHANG Wei, et al. Optimization of Composite Coating Film for Optimal Color Protection Process of Scraped Ginger by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(24): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020160.

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Optimization of Composite Coating Film for Optimal Color Protection Process of Scraped Ginger by Response Surface Methodology

TONG Moru^1,,
LI Peipei¹,
ZHANG Wei^{1, 2, 3, 4},
YU Hao⁵,
WU Deling^{1, 2, 3, 4, ,}

1.
College of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
2.
Anhui Province Key Laboratory of Traditional Chinese Medicine Decoction Pieces ofNew Manufacturing Technology, Hefei 230012, China
3.
Anhui University of Traditional Chinese Medicine, Traditional Chinese Medicine Concoction Heritage Base of the State Administration of Traditional Chinese Medicine, Hefei 230012, China
4.
Anhui Collaborative Innovation Centre for Quality Enhancement of Taoist ChineseMateria Medica, Hefei 230012, China
5.
Bozhou University, Bozhou 236800, China

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Received Date: February 15, 2023
Available Online: October 15, 2023

Abstract

Abstract

Objective: The effect of three coating agents, namely chitosan, sodium alginate, and carrageenan, on the color protection and preservation of peeled ginger was investigated to screen the best combination of color protection coating for scraped ginger to inhibit the browning of scraped ginger during processing. Methods: Based on a single-factor test, three color protectors, namely chitosan, sodium alginate, and carrageenan, were selected as independent variables and the browning degree was used as the response value, and the Box-Behnken central combination experiment and response surface analysis were used to investigate the effects of the interaction of independent variables on the browning of scraped ginger. The optimum composite color protection coating process for the inhibition of browning of peeled ginger was determined. Results: The optimum formulation of the composite coating agent was 1.399% chitosan, 1.783% sodium alginate and 1.311% carrageenan. The browning of scraped ginger stored for 15 days under this color protection condition was 0.232, which was close to the response surface prediction (2.230). The measured curcumin content was 1.62%, total flavonoid content was 1.83%, total phenolic content 53.88 μg/g, weight loss 0.89% and DPPH free radical scavenging capacity 442.21 μg Trolox/g, all had significantly different from the control (P<0.05). Conclusion: The combination of three coating agents, chitosan, sodium alginate and carrageenan, produced a composite coating film with good color protection, which not only inhibits browning and water loss in ginger to a certain extent, but also preserves the nutritional quality of scraped ginger during storage.
- scraped ginger,
- browning,
- film coating for color protection,
- chitosan,
- sodium alginate,
- carrageenan,
- formulation optimization

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References (38)

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