Multilayer 식용코팅의 레몬 저장성에 대한 효과

최진욱¹, 이승주¹^,^*

Effect of Multilayer Edible Coatings on the Lemon Quality Changes during the Storage

Jin Wook Choi¹, Seung Ju Lee¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Seung Ju Lee, Professor, Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea, Tel: +82-2-2260-3372; Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 23, 2009; Revised: Jan 30, 2010; Revised: Feb 08, 2010; Accepted: Feb 04, 2010

Published Online: Feb 28, 2010

Abatract

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG > BW-HPMC > SBO-CMC. The coated lemons were stored at 30oC for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.

Keywords: Multilayer edible coating; lemon; quality changes during storage