摘要
采用流延成膜法制备海藻酸钠(sodium alginate,SA)-壳聚糖(chitosan,CS)-茶末复合膜,考察复合膜的厚度、抗拉强度、DPPH自由基清除率和抑菌特性以及在葡萄保鲜方面的应用效果。结果表明,最佳SA-CS-茶末复合膜工艺为海藻酸钠、壳聚糖和茶末的添加量分别为2.0%、0.22%和1.5%,其厚度为0.041 mm,抗拉伸强度为1.9 MPa,DPPH自由基清除率为96.44%,抑菌圈直径为18.6 mm。此工艺条件下制备的复合保鲜膜应用于葡萄保鲜时,与未覆膜组、保鲜膜组、封口膜组相比,能够有效降低室温贮藏葡萄的腐烂率、抑制VC含量下降、延缓可溶性固形物含量上升,并有效地抑制多酚氧化酶活性,延缓果实褐变,提高果实过氧化物酶活性,延缓果实衰老。
Sodium alginate(SA)−chitosan(CS)−tea powder composite membrane was prepared by tape casting method.The thickness,tensile strength,DPPH radical scavenging ability and bacteriostatic characteristics of the composite membrane,as well as its application to grape preservation,were investigated.The results showed that the optimal process of SA-CS-tea powder composite membrane was determined by single factor and orthogonal test:the addition amount of SA,CS and tea powder was 2.0%,0.22% and 1.5%,respectively.The thickness was 0.041 mm;the tensile strength was 1.9 MPa.The DPPH radical scavenging capacity was 96.44%.The diameter of the bacteriostatic ring was 18.6 mm.Compared with uncoated group,fresh membrane group and sealing membrane group,SA-CS-tea powder composite membrane effectively reduced the decay of grapes stored at room temperature,inhibited the decrease of VC,delayed the increase of soluble solidst,inhibited the activity of polyphenol oxidase,delayed fruit browning,improved the activity of peroxidase,thus delaying fruit senescence.
作者
陈顺心
刘海波
朱静
徐楷博
徐亚强
陈龙
陈亚蓝
CHEN Shunxin;LIU Haibo;ZHU Jing;XU kaibo;XU Yaqiang;CHEN Long;CHEN Yalan(Food Science School,Xinyang Agriculture College,Xinyang 464000,Henan,China)
出处
《食品研究与开发》
CAS
2024年第2期145-153,共9页
Food Research and Development
基金
河南省二〇二一年科技发展计划项目(212102110314)
信阳农林学院2020年高水平科研孵化器建设项目(FCL202014)
2022信阳农林学院科技创新团队项目(XNKJTD-001)
信阳农林学院2019年度学校青年基金项目(2019LG009)
2022年本科高校研究性教学改革研究与实践项目(2022SYJXLX119)
2023年度河南省重点研发专项项目(231111312800)
2024年度河南省高等学校重点科研项目(24B550017、24B180016)。
关键词
茶末
壳聚糖
海藻酸钠
复合膜
保鲜
tea powder
chitosan(CS)
sodium alginate(SA)
composite membrane
preservation
