摘要
本研究以壳聚糖作为薄膜基质,加入负载表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)的黑色素(melanin)纳米颗粒(EGCG@MNPs),制备了一种活性包装薄膜,用于延长采后蓝莓的贮藏期。首先,壳聚糖/EGCG@MNPs纳米复合膜采用流延法成功制备,装入新鲜蓝莓后形成独立热封包装袋,分别于4和25℃条件下贮藏。贮藏期间分析不同时期内蓝莓果实失重率、腐烂率、硬度、呼吸强度、微生物、表观品质等感官指标和理化指标,以探讨该纳米复合包装膜的保鲜效果。结果表明,壳聚糖/EGCG@MNPs纳米复合膜显著延缓了蓝莓果实贮藏期间的失重率、腐烂率和硬度的下降(P<0.05),有效抑制了蓝莓的呼吸强度,减小了活性物质的消耗和果实表面的褐变程度。贮藏结束时,经过纳米复合包装处理的蓝莓仍保持了较高的花色苷含量,在4和25℃环境下保留率分别为90.1%和99.0%;DPPH自由基清除活性分别比对照组高了6.2%和6.3%,使蓝莓果实保持了较好的抗氧化能力,并显著抑制了多酚氧化酶(polyphenol oxidase,PPO)的活性和微生物的生长(P<0.05),有效改善了蓝莓的感官品质,延缓了蓝莓果实的衰老。综合各项结果得出,壳聚糖/EGCG@MNPs纳米复合包装结合低温的贮藏方法对采后蓝莓的保鲜效果最好。
In this study,EGCG loaded melanin-like nanoparticles(EGCG@MNPs)were incorporated into chitosan matrix for preparing an active nanocomposite food packaging film to extend shelf-life of post-harvest blueberries.First,the chitosan/EGCG@MNPs nanocomposite film was successfully prepared using a solution casting method.Then,the films were manufactured as individual heat-sealing packaging bags in which fresh blueberries were packed in,and the packaged blueberries were stored at 4 and 25℃,respectively.During storage,the sensory and physicochemical indexes such as weight loss,decay rate,hardness,respiration intensity,microorganisms,and apparent quality of blueberries were analyzed to explore the preservation effect of the nanocomposite packaging films.The results showed that the weight loss,decay rate and hardness of blueberry was significantly delayed(P<0.05)when packed in nanocomposite packaging.It was presumed that the respiration intensity of blueberries was effectively inhibited,thus reducing the consumption of active substances and the browning degree of fruit surface.At the end of storage,the blueberries packaged with nanocomposite films maintained a high anthocyanin content,with retention rates of 90.1%and 99.0%at 4 and 25℃,respectively.And the DPPH·scavenging rate of the packed blueberries was 6.2%,6.3%higher than that of control group,indicated a higher level of antioxidant capacity maintaining.What's more,the activity of polyphenol oxidase(PPO)and the growth of microorganisms were significantly inhibited(P<0.05),which effectively improved the sensory quality and delayed the senescence of blueberry fruits.Therefore,the chitosan/EGCG@MNPs nanocomposite packaging combined with low temperature has been proved as an effect way to preserve the postharvest blueberries.
作者
梁晓云
赵王晨
张晨
王曦琦
王思亓
宓晓雨
王龙凤
LIANG Xiaoyun;ZHAO Wangchen;ZHANG Chen;WANG Xiqi;WANG Siqi;MI Xiaoyu;WANG Longfeng(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期268-279,共12页
Science and Technology of Food Industry
基金
江苏省自然科学基金(BK20190700)。
关键词
蓝莓
黑色素
纳米粒子
纳米复合膜
保鲜效果
blueberry
melanin
nanoparticles
nanocomposite film
preservation
