摘要
樱桃营养丰富,但容易腐烂变质,其中氧化腐烂是主要原因之一,该文探究竹叶抗氧化剂(bamboo leaf antioxidant,AOB)对樱桃保鲜的作用。以魔芋葡甘聚糖(konjac glucomannannone,KGM)、壳聚糖(chitosan,CTS)、柠檬酸(citric acid,CA)为成膜材料,在其基础上添加竹叶抗氧化剂,采用溶剂浇铸法制成KTC(KGM/CTS/CA)/AOB活性包装膜。通过测定该包装膜包覆后的樱桃硬度、腐烂率、花青素含量以及色差的变化,评估其在樱桃保鲜方面的效能。结果表明,经过KTC/AOB2(AOB浓度0.2%)活性包装膜包覆的樱桃贮藏第6天的硬度为1.32 N/cm^(2),与聚乙烯保鲜膜组和空白组相比下降幅度最低;腐烂率仅为空白组的37.1%;此外,经过KTC/AOB2活性包装膜处理的樱桃花青素含量相较于空白组低27.71%。综上,添加竹叶抗氧化剂后的KTC/AOB活性包装膜在樱桃保鲜方面具有一定作用。
Cherries are rich in nutrients,but easy to deteriorate,of which oxidative decay is one of the main reasons.This paper explored the role of bamboo leaf antioxidant(AOB)on cherry preservation.Konjac glucomannannone(KGM),chitosan(CTS),and citric acid(CA)were used as filmforming materials,to which bamboo leaf antioxidants were added.Then,the KTC(KGM/CTS/CA)/AOB activate packaging film was made by the solvent casting method.The efficacy of this packaging film in cherry preservation was evaluated by determining the changes in hardness,decay rate,anthocyanin content,and color difference of cherries after wrapping.The results showed that the hardness of cherries wrapped with KTC/AOB2(AOB concentration was 0.2%)active packaging film was 1.32 N/cm^(2)on the 6th day of storage,which was the lowest decrease compared with the polyethylene cling film group and the blank group,while the decay rate was only 37.1%of the blank group.Moreover,the anthocyanin content of cherries treated with KTC/AOB2 active packaging film was decreased by 27.71%compared with the blank group.In conclusion,KTC/AOB activate packaging film added with AOB was effective in cherry preservation.
作者
庄子汇
赵春雨
周伟铖
彭柏
蒋革
ZHUANG Zihui;ZHAO Chunyu;ZHOU Weicheng;PENG Bo;JIANG Ge(College of Life and Health,Dalian University,Dalian 116622,Liaoning,China)
出处
《食品研究与开发》
2025年第15期35-39,84,共6页
Food Research and Development
基金
辽宁省教育厅基本科研项目(JYTMS20230370)。
关键词
魔芋葡甘聚糖
活性包装膜
竹叶抗氧化剂
壳聚糖
食品保鲜
konjac glucomannan
active packaging film
bamboo leaf antioxidant
chitosan
food preservation
