摘要
为研究复合膜对草莓3D打印产品保鲜效果的影响,使用3种化合物(氯化钙、葡萄籽提取物和壳聚糖)作为保鲜剂,设置不同的添加量分别对草莓3D打印产品进行覆膜处理。结果显示,草莓3D打印产品在氯化钙浓度为0.5%、葡萄籽提取物浓度为0.5%、壳聚糖浓度为1.5%时保鲜效果最好。此条件下贮藏11 d,产品腐烂速率最慢,腐烂指数为17.5%;失水性最低,失重率为2.96%、硬度为1.89 N;总酚含量及抗氧化能力保留的最好,总酚含量为0.56 mg/g、DPPH自由基清除率为48.64%、ABTS+自由基清除率为39.06%。综上,说明复合膜对于延长草莓3D打印产品的货架期有积极作用。
To study the influence of composite film on the preservation effect of strawberry 3D printed prod⁃ucts,three compounds(calcium chloride,grape seed extract and chitosan)were used as preservatives,and different additive amounts were set for the coating treatment of the products.The results showed that strawberry 3D printed products had the optimal preservation effect when calcium chloride,grape seed extract,and chito⁃san were 0.5%,0.5%,and 1.5%,respectively.After 11 days of storage under these conditions,the products had the slowest decay,with the decay index of 17.5%,and the water loss rate was also the lowest,with the weight loss rate of 2.96%and the hardness of 1.89 N.Additionally,they had desirable total phenol content(0.56 mg/g)and antioxidant activity,and the DPPH and ABTS+free radical clearance rates were 48.64%and 39.06%,respectively.In conclusion,the composite film had a positive effect on extending the shelf life of strawberry 3D printed products.
作者
张琦
尹泽希
翟红旭
李冬男
李斌
孙希云
ZHANG Qi;YIN Zexi;ZHAI Hongxu;LI Dongnan;LI Bin;SUN Xiyun(Food Science College,Shenyang Agricultural University,Shenyang 110866,Liaoning,China)
出处
《食品研究与开发》
CAS
2024年第9期1-6,共6页
Food Research and Development
基金
辽宁省教育厅重点攻关项目(LJKZZ20220089)。
关键词
3D打印
壳聚糖
葡萄籽提取物
氯化钙
保鲜
贮藏品质
3D printing
chitosan
grape seed extract
calcium chloride
preservation
storage quality
