摘要
为开发适合蓝莓采后贮藏保鲜的非接触式抑菌型天然固体缓释保鲜剂,以蓝莓采后主要病害病原菌灰霉菌为目标菌种,首先采用棋盘法从10种抑菌精油中筛选出具有协同抑菌作用的精油组合,再以包埋率为指标,通过响应面实验优化复合精油-β-环糊精微胶囊最佳制备工艺条件,并对其结构及功能特性进行表征,最后研究了微胶囊对蓝莓的保鲜效果。结果表明,壬醛与香芹酚具有协同抑制灰霉菌生长的效果;最佳制备工艺为β-环糊精/复合精油比8.75∶1(g/mL),包埋温度50.3℃,包埋时间2.0 h,微胶囊包埋率可达78.23%;扫描电镜观察微胶囊形态为规则晶体结构,平均粒径为16.86μm;抑菌实验表明,随着微胶囊用量增加,其对灰霉菌的抑制作用也提高;经过26 d释放后,在4℃和20℃微胶囊中复合精油最大累积释放率分别为50.52%和57.78%,具备缓释特性。在蓝莓保鲜实验中,贮藏至2周+8 d,相较空白对照(CK),6%(以果实质量分数计)微胶囊组蓝莓的商品率提高了39.73%、霉菌总数降低了61.39%,延缓了硬度、可溶性固形物、可滴定酸与抗坏血酸含量的下降,有效保持了蓝莓的品质。
This study aimed to develop a non-contact bacteriostatic and natural solid preservative with slow-release effect that is suitable for blueberry postharvest storage.Botrytis cinerea,as the predominant pathogenic fungus of blueberry,was selected as the target strain.Firstly,chessboard method was used to identify the essential oil combinations with synergistic bacteriostatic effect from 10 kinds of bacteriostatic essential oils.Secondly,the preparation process conditions of complex essential oil-β-cyclodextrin microcapsule were optimized by the response surface experiment according to the embedding rate,and its structure and functional characteristics were characterized.Finally,the preservation effect of microcapsules on blueberries was researched.The results showed that nonanal and carvacrol had a synergistic inhibitory effect on the growth of B.cinerea.The optimal conditions for the microcapsule preparation were determined as follows:the ratio ofβ-cyclodextrin to compound essential oil was 8.75∶1(g∶mL),the embedding temperature was 50.3℃,the embedding time was 2.0 h,and the embedding rate of complex essential oil microcapsules was 78.23%.The morphology of the microcapsules was observed as regular crystal structure by SEM and the average particle size was 16.86μm.The antibacterial experiment showed that the increased dosage of microcapsules enhanced the inhibitory effect on B.cinerea.After releasing for 26 days,the maximum cumulative release rate of the compound essential oil embedded in microcapsules was 50.52%and 57.78%at 4℃and 20℃,respectively,indicating that microcapsules had sustained release characteristics.After 2 weeks+8 d storage,compared with the blank control(CK),the commercial rate of blueberry in the 6%(calculated by fruit mass fraction)compound essential oil microcapsule group increased by 39.73%,the total number of molds decreased by 61.39%,and the decline of firmness,soluble solid,titratable acid and ascorbic acid contents of blueberry were delayed,contributing to the maintenance of blueberry quality.
作者
戴瑶
陈玥琰
张翔
王莉
李梅青
高学玲
张海伟
DAI Yao;CHEN Yueyan;ZHANG Xiang;WANG Li;LI Meiqing;GAO Xueling;ZHANG Haiwei(College of Tea&Food Science and Technology,Anhui Agricultural University,Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Laboratory for Agro-products Processing,Hefei 230036,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第9期238-245,I0004,I0005,共10页
Food and Fermentation Industries
基金
安徽省现代农业(果树)产业技术体系岗位专家基金(2022年度)
安徽农业大学研究生双创培育项目(SC2259)
怀宁绿色食品(蓝莓)科技特派团项目(2022年度)。
关键词
壬醛
香芹酚
协同抑菌:微胶囊
蓝莓
nonanal
carvacrol
synergistic bacteriostasis
microcapsule
blueberry
