How Trehalose Keeps Fruits And Vegetables Fresh?

Trehalose is a non-reducing disaccharide that can maintain cell osmotic pressure and prevent water loss. Due to its unique biological properties, it is widely used in food preservation and has become a food additive that combines flavoring and protective functions. Due to their seasonal, perishable, regional and other characteristics, meat, fruits, vegetables, and aquatic products have serious spoilage and odor. The development of a natural and safe preservative has gradually become a research hotspot.

Trehalose, also known as yeast sugar, is a safe natural sugar and an endogenous osmotic agent that can well maintain the life activities of organisms in a hypertonic environment. Its special structure enables it to protect the cell plasma membrane, maintain osmotic pressure and prevent the loss of intracellular nutrients. It can form a vitrified structure in a water-deficient environment and maintain the normal life structure of cells. At the same time, trehalose is non-reducing and consists of 2 glucose molecules. It is white powder, has good hygroscopicity, is naturally non-toxic, and has stable properties. It will not dehydrate or degrade when heated, and will not undergo caramelization or Maillard reactions. Trehalose also has the characteristics of low calories and low sweetness, so it has high potential use value.

The preservation mechanism and application of trehalose on fruits and vegetables

Fruits and vegetables are still living organisms after being picked, and they can also carry out complex life activities such as respiration and dormancy during processing and storage. Trehalose can inhibit the browning of fruits and vegetables, stabilize the tissue of fruits and vegetables, maintain the freshness and taste of fruits and vegetables, and prevent spoilage and deterioration of fruits and vegetables caused by life activities. The preservation mechanism of trehalose on fruits and vegetables is mainly to form a protective film. Trehalose is coated on the surface of fruits and vegetables by dipping, brushing and spraying. After trehalose is air-dried, it will form a transparent and colorless film with permeability and gas barrier properties. Membrane layer, this film layer reduces the epidermal voids by covering the micropores on the surface of fruits and vegetables, thereby inhibiting the respiration of fruits and vegetables, and can increase the penetration resistance of various molecules. In addition, this film layer can effectively prevent outside air from entering the film layer, preventing oxygen and enzymes in fruits and vegetables from causing browning. At the same time, the ratio of CO2 and O2 in the fruit and vegetable tissues increases, the breathing intensity becomes weaker, and the water evaporation process becomes slower, thus extending the life of fruits and vegetables after harvesting. At the same time, trehalose also has the functions of sweetener, color protection agent and dental caries prevention, and has good development prospects in the application of fruits and vegetables.

More advantages of trehalose

Trehalose can also inhibit the decomposition of unsaturated fatty acids in fats and oils such as meat, preventing the sour smell caused by the decomposition of unsaturated fatty acids. Trehalose can also affect the sense of taste and have a synergistic effect on the aroma and saltiness of food. It can also alleviate and mask some bad tastes, such as the astringent and bitter taste of fruits, vegetables and tea. Trehalose can stabilize the structure of tissues and cells in animals and plants, prevent protein denaturation, inhibit the production of putrid odor, and can maintain the original tissue or cell structure even in the case of water loss. It is damaged by freezing and achieves the purpose of maintaining tissue cell structure. Therefore, it has the function of maintaining tissue stability and lasting preservation of fresh meat, fruits and vegetables.