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• 包装贮运 •    下一篇

PLA/PBSA可降解抗氧化薄膜对鲜切西兰花保鲜效果研究

蒋金勇1,唐海兵1,栾东磊2,李立1   

  1. 1. 上海海洋大学食品学院
    2. 上海海洋大学
  • 收稿日期:2018-06-15 修回日期:2019-04-17 出版日期:2019-07-15 发布日期:2019-07-23
  • 通讯作者: 李立 E-mail:l-li@shou.edu.cn
  • 基金资助:
    上海市浦江人才计划;上海市地方能力建设专项

PLA/PBSA Biodegradable Film Containing Different Essential Oils in Preserving Quality and Extending Shelf-life of Fresh-cut Broccoli

1, 1,Dong-Lei LUANLi Li1   

  • Received:2018-06-15 Revised:2019-04-17 Online:2019-07-15 Published:2019-07-23
  • Contact: Li Li E-mail:l-li@shou.edu.cn

摘要: 分别以3%生姜精油、3%茶树精油为抗菌抗氧化成分,聚乳酸(polylactic acid,PLA)、聚丁二酸-己二酸丁二酯(poly(butylene succinate-co-adipate),PBSA)为基材,通过共混改性、挤出流延等工艺,制备得到PLA/PBSA、生姜精油-PLA/PBSA(GEO-PLA/PBSA)、茶树精油-PLA/PBSA(TTO-PLA/PBSA)3 种活性可降解抗氧化薄膜。测试其性能后,在(24±1)℃贮藏条件下,研究加入不同精油时薄膜对鲜切西兰花的保鲜效果影响,初步跟踪了储藏期间包装微环境内由于采后呼吸所引起的O2、CO2的变化情况及自主调节机制。。结果表明:3 种薄膜均能提高鲜切西兰花贮藏品质,抑制丙二醛含量上升,延缓叶绿素、VC、可溶性固形物等营养物质含量的下降;其中GEO-PLA/PBSA组薄膜氧气、二氧化碳透过率较适宜,抗氧化活性高,降低了西兰花的采后呼吸速率,保鲜效果最佳,能有效延长2-3天西兰花的货架期。

关键词: 关键词:保鲜, 鲜切西兰花, 生姜精油, 茶树精油, 聚乳酸(PLA)

Abstract: With 3% ginger essential oil, 3% tea tree essential oil as antioxidation and antibacterial ingredients, PLA/PBSA as membrance material, respectively, PLA/PBSA, ginger essential oil-PLA/PBSA (GEO-PLA/PBSA) , tea tree essential oil-PLA/PBSA (TTO-PLA/PBSA) were prepared by blending modification and extrusion casting. Investigate the efficiency of the biodegradable films with different essential oils on the quality of fresh-cut broccoli under (24±1)oC, a preliminary study also conducted to investigate the changes in the microenvironment about oxygen and carbon dioxide, which was induced by post-harvest respiration. The results showed that the three kinds of packaging could effectively improve the sensory quality of fresh-cut broccoli, inhibit MDA content, and delay the decline of chlorophyll, VC, soluble solids and other nutritive substances. The GEO-PLA/PBSA biodegradable film containing 3% ginger essential oil showed the optimal permeability about oxygen, carbon dioxide and antioxidant activity. It reduced the post-harvest respiration rate of broccoli, and had the best preservation effect, which can effectively extend the shelf life of broccoli for 2-3 days.

Key words: Keywords: preservation, fresh-cut broccoli, ginger essential oil, tea tree oil, polylactic acid(PLA)

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