Food Chem 2021 Mar 27;356:129704. Epub 2021 Mar 27.
Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou 310058, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China. Electronic address:
The postharvest senescence accompanied by yellowing limited the shelf-life of broccoli. In this study, we developed a novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil and applied it to broccoli for preservation. Results showed that double emulsion prepared by whey protein concentrate-high methoxyl pectin (1:3) exhibited best storage stability with largest particle size (581. Read More