Evaluation of the Preparation and Preservation Effects of Zein Film
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Abstract:
Zein film loaded with allicin-eugenol was prepared, and its preservation effect on cherry tomatoes was evaluated. When the content of allicin-eugenol mixed essential oil was 1.50%, the zein film had a good appearance, thickness, and transparency. The weight loss rate, decay-induced softening rate, and browning degree of the cherry tomatoes covered with zein film during storage were lower than those of the control group covered with blank film. On the eighth day, these indexes reduced by 22.92%, 50.00%, and 19.11%, respectively. The content of vitamin C in cherry tomatoes covered with zein film was 1.69% higher than that of the control on the eighth day, and the content of soluble sugar was 9.58% higher on the tenth day. The zein film loaded with allicin-eugenol significantly reduced water loss and inhibited the decay and oxidation of cherry tomatoes; hence, it can be further developed into a vegetable and fruit preservative.
