摘要
目的构建基于海藻酸钠、抗坏血酸和柠檬草精油的天然复合性涂膜,探究其功能与结构性质,系统评估其在荔枝贮藏期间的保鲜效果。方法制备复合涂膜液,测定其抗菌和抗氧化性能。将涂膜处理后的荔枝在温度为4℃、相对湿度为(85±5)%的条件下贮藏25 d,定期测定荔枝质量损失率、呼吸强度、果实硬度、可溶性固形物和可滴定酸等相关理化指标,结合对膜材料分子结构的分析,探讨3组分间的相互作用。结果当LEO的质量分数为0.04%时,复合涂膜对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为(14.3±0.4)mm和(12.1±0.3)mm,DPPH自由基清除率达94.6%,表现出良好抗菌与抗氧化性能,在贮藏过程中涂膜处理能显著抑制荔枝果实呼吸强度的升高,延缓可溶性固形物、可滴定酸及硬度等营养成分的流失。结论抗坏血酸与柠檬草精油的引入增强了膜体系中氢键和离子间的相互作用,同时引入醛酮类官能团,从而促进致密、连续膜结构的形成,增强复合涂膜的抑菌、抗氧化及结构稳定性,显著延缓荔枝采后品质劣变并延长货架期,为热带果蔬的绿色保鲜提供理论依据和技术参考。
The work aims to construct a natural composite coating composed of sodium alginate,ascorbic acid,and lemongrass essential oil,so as to explore its structural characteristics and functional attributes,and systematically evaluate its effectiveness in preserving litchi during storage.A composite coating solution was developed,and its antibacterial and antioxidant capabilities were systematically evaluated.Litchi fruits treated with the coating were kept at 4℃ and 85±5% relative humidity for 25 days,during which key quality metrics,including weight loss rate,respiratory activity,texture retention,total soluble solids,and titratable acidity,were regularly tracked.Combined with the analysis on the molecular structure of the coating material,the interaction among the three components was discussed.When lemongrass essential oil was added at a concentration of 0.04 wt.%,the inhibition zone diameters against Escherichia coli and Staphylococcus aureus were(14.3±0.4)mm and(12.1±0.3)mm,respectively,while the DPPH free radical scavenging rate reached 94.6%,indicating significant antimicrobial and antioxidant properties.During storage,the coating treatment significantly inhibited the increase of fruit respiration intensity and the loss of nutrients such as soluble solids,titratable acids and hardness.In conclusion,the addition of ascorbic acid and lemongrass essential oil enhances hydrogen bonding and ionic interactions within the coating system and introduced aldehyde and ketone functional groups,thereby promoting the formation of a dense and continuous coating structure,enhancing the antibacterial,antioxidant and structural stability of the composite coating,significantly prolonging the shelf life,and enhancing structural stability,thereby offering a theoretical foundation and practical strategy for eco-friendly preservation of tropical fruits and vegetables.
作者
陈笑冰
李颖
朱渝钱
任冠耀
朱金艺
曾俊瑜
岳淑丽
张玲
CHEN Xiaobing;LI Ying;ZHU Yuqian;REN Guanyao;ZHU Jinyi;ZENG Junyu;YUE Shuli;ZHANG Ling(College of Food Science,South China Agricultural University,Guangzhou 510642,China;College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Guangdong Maoming 525000,China)
出处
《包装工程》
北大核心
2025年第17期163-171,共9页
Packaging Engineering
基金
种业振兴行动和科技兴农项目(2023LZ03)
2023年广东省省科技创新战略专项项目(2023S017082)
高州市“扬帆计划”荔枝保鲜技术科研攻关项目。
关键词
荔枝
复合涂膜
保鲜剂
海藻酸钠
抗坏血酸
柠檬草精油
litchi
composite coating
preservative
sodium alginate
ascorbic acid
lemongrass essential oil
