摘要
为进一步开发植物精油在果蔬采后抑菌保鲜中的应用,本实验以牛至精油为芯材,以明胶、阿拉伯胶为壁材,采用复凝聚法,通过工艺优化制备了牛至精油微胶囊,并通过扫描电子显微镜、傅里叶变换红外光谱、热重分析和差示扫描量热分析进一步表征了其理化特性和缓释性能,最后评估了不同施用剂量的牛至精油微胶囊在杏果实采后贮藏中的抑菌效果及其对腐烂率和抗病相关酶活力的影响。结果表明:牛至精油微胶囊制备最优工艺条件为芯材和壁材质量比1∶1、壁材质量比(明胶、阿拉伯胶质量比)1∶1、反应温度45℃、反应时间30 min,在此工艺条件下制备的牛至精油微胶囊包埋率为83.65%,载油率为74.36%,平均粒径为147μm;与单一牛至精油(纯度为98%)相比,牛至精油微胶囊具有更好的球形和规则表面结构,保持了更高的热稳定性,并具备了缓释特性;其中,4%(以果实质量计)的牛至精油微胶囊处理降低了杏果实在贮藏期间的菌落总数、霉菌总数和腐烂率,并提高了杏果实贮藏期间过氧化物酶、L-苯丙氨酸氨解酶、β-1,3-葡聚糖酶、过氧化氢酶和几丁质酶活性,降低了杏果实贮藏期内的多酚氧化酶活性。该结果为开发基于植物精油的缓释抑菌剂提供了新思路。
In order to further develop the application of plant essential oil in post-harvest sanitation and preservation of fruits and vegetables,oregano essential oil was microencapsulated by the coacervation method using gelatin and arabic gum as the wall material under optimized conditions.The physicochemical and slow-release properties of oregano essential oil microcapsules(OEO-MPs)were characterized using scanning electron microscope(SEM),Fourier transform infrared(FTIR)spectroscopy,thermogravimetric analysis(TGA),and differential scanning calorimetry(DSC).Finally,the anti-fungal activity of different doses of OEO-MPs on apricot fruit during postharvest storage and its effects on decay incidence and disease resistance-related enzyme activities were evaluated.The results showed that the optimal process conditions were as follows:core-to-wall ratio 1:1,wall material mass ratio(gelatin and gum arabic)1:1,reaction temperature 45℃,and reaction time 30 min.The microencapsulation rate of OEO-MPs prepared by the optimized process was 83.65%,the loading amount of oregano essential oil(OEO)was 74.36%,and the particle size was 147μm.Compared with oregano essential oil(98%purity),OEO-MPs,spherical with a more regular surface structure,exhibited higher stability,and possessed higher thermal stability and slow-release performance.In addition,4%OEO-MPs reduced the total number of colonies,total mold count and decay incidence of apricot fruit during shelf life,increased peroxidase,L-phenylalanine ammonia-lyase,β-1,3-glucanase,catalase and chitinase activities,and reduced polyphenol oxidase activity compared with the control.These results provided a new idea for the development of a slow-release bacteriostatic agent based on plant essential oil.
作者
石泽栋
蒋雅萍
孙英杰
李富军
闵德栋
张新华
李晓安
SHI Zedong;JIANG Yaping;SUN Yingjie;LI Fujun;MIN Dedong;ZHANG Xinhua;LI Xiaoan(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第11期186-194,共9页
Food Science
基金
国家自然科学基金面上项目(31772024)。
关键词
牛至精油
微胶囊
缓释
杀菌剂
oregano essential oil
microcapsules
slow-release
anti-fungal agent
