摘要
为了研究百里香精油微胶囊复合涂膜对芒果保鲜效果的影响,以阿拉伯胶为乳化剂,百里香精油为微胶囊芯材,β-环糊精为微胶囊壁材,采用共沉淀法制备百里香精油微胶囊。通过傅里叶变换红外光谱仪和扫描电镜对样品进行表征,并研究了该微胶囊的抑菌效果;以淀粉为涂膜基质,百里香精油微胶囊为添加剂制备天然保鲜剂;以芒果为保鲜对象,研究其保鲜性能。结果表明,百里香精油微胶囊的结构为典型的单斜晶结构;微胶囊的红外图谱表明精油已经嵌入到环糊精疏水腔内。当微胶囊浓度为0.6和16 mg/mL时,百里香精油微胶囊分别对大肠杆菌、枯草杆菌与芒果炭疽菌、芒果蒂腐菌有最大抑菌效果。在贮藏期内,三组芒果的硬度、可滴定酸、维生素C等指标随贮藏时间的延长而呈现下降趋势,但3%-TEOM/Starch组芒果的减幅小于未处理组和0%-TEOM/Starch组;在贮藏第10 d时,3%-TEOM/Starch组芒果失重率为2.2%、硬度为11.8 N、可滴定酸含量为0.145%、可溶性固形物含量为15.0 Brix、维生素C含量为73 mg/kg,与未处理组和0%-TEOM/Starch组相比,该复合保鲜剂减缓了芒果中可滴定酸、可溶性固形物和维生素C等营养成分的流失(P<0.05),延长了芒果的贮藏期,说明百里香精油微胶囊复合涂膜对芒果有较好的保鲜作用。
A natural preservative was prepared with thyme oil microcapsule as an additive.Taking gum Arabic as emulsifier,thyme essential oil as microcapsule core material andβ-cyclodextrin as microcapsule wall material,thyme essential oil microcapsule(TEOM)was prepared by co-precipitation method.The samples were characterized by Fourier transform infrared spectroscopy(FT-IR)and scanning electron microscopy(SEM).The natural preservative was prepared with starch as the coating substrate and thyme oil microcapsule as the additive.The preservation property of mango was studied.The results showed that,the structure of microcapsule is typical monoclinic crystal structure,the infrared spectrum showed that the essential oil had been embedded into the hydrophobic cavity of cyclodextrin.When the concentration of microcapsule was 0.6 and 16 mg/mL,microcapsules showed the optimal bacteriostatic effect on Escherichia coli,Bacillus subtilis,mango Colletotrichum gloeosporioides Penz and mango Botryodiplodia theobromae Pat,respectively.During the storage period,the indexes of mango hardness,titratable acid content and vitamin C showed a decreasing trend after the extension of the storage time,but the decreasing amplitude of 3%-TEOM/Starch group mango was less than that of the untreated group and 0%-TEOM/Starch group.On the 10th day of storage,the rate of weight loss was 2.2%,hardness was 11.8 N,titratable acid content 0.145%,soluble solid content 15.0 Brix and vitamin C 73 mg/kg of 3%-TEOM/Starch group mango,compared with the other groups,the composite coating preservative reduced the loss of nutrients such titratable acid content,soluble solid content and vitamin C(P<0.05).It was indicated that thyme essential oil microcapsules composite coating had a better preservation effect on mango.
作者
蔡晨晨
马瑞佳
刘涛
邓永飞
陆登俊
CAI Chenchen;MA Ruijia;LIU Tao;DENG Yongfei;LU Dengjun(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
CAS
北大核心
2021年第10期275-280,共6页
Science and Technology of Food Industry
基金
广西研究生教育创新计划项目(YCSW2019040)。
关键词
百里香精油
微胶囊
保鲜涂膜
芒果
thyme essential oil
microcapsules
preservation coating
mango
