ArticleFoods (Basel, Switzerland)2022
Extraction and Characterization of Cellulose from Jerusalem Artichoke Residue and Its Application in Blueberry Preservation.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin-Pectin Complexes.Foods (Basel, Switzerland) · 2026Article
- Construction of Biomimetic Film Based on the Surface Structure of Orange Peel and Its Blueberry Preservation Performance.Gels (Basel, Switzerland) · 2026Article
- From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization.Foods (Basel, Switzerland) · 2026Review
- Controlling fungal growth and quality deterioration in germ-remaining rice using silkworm pupa chitosan.Scientific reports · 2026Article
- Sodium Alginate-Based Antibacterial Coatings Reinforced with Quaternized Lignin-Cinnamaldehyde Composite Particles for Fruit Preservation.Foods (Basel, Switzerland) · 2025Article
- Dialdehyde Cellulose Nanocrystals and Proanthocyanidins Reinforced Soy Protein Isolate Films for Blueberry Preservation.Polymers · 2025Article
- Preparation of Gallic Acid-Grafted Silkworm Pupae Chitosan Composite Film and Its Application in Blueberry Preservation.Foods (Basel, Switzerland) · 2025Article
- Preparation, characterization and application of chitosan/thyme essential oil composite film.Scientific reports · 2025Article
- Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation.Molecules (Basel, Switzerland) · 2025Review
- Use of Heat-Shock and Edible Coating to Improve the Postharvest Preservation of Blueberries.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
The utilization of industrial by-products is becoming more and more important for resource utilization. In this study, soluble dietary fiber (SDF) was extracted from Jerusalem artichoke residue, and a series of characterizations of SDF were carried out. The results showed that SDF had good properties. SDF (0%, 0.1%, 0.2%, 0.3%, and 0.4%) and chitosan (2%) were further used to prepare the coating that was used for the preservation of blueberry. The chemical structure of the film was obtained by FT-IR and XRD analysis. The microstructure of the film was analyzed by SEM, and the properties of the film were tested. The blueberry fresh-keeping test proved that the SDF-added film could effectively prolong the quality of blueberries in storage for 16 days. After 16 days of storage, compared with the control group, the decay rate of the coating group with 0.2% SDF decreased by 16.3%, the consumption of organic acids decreased by 43.7%, and the content of anthocyanin increased by 29.3%. SDF has a potential application in food preservation.
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