食品科学

• •    

聚乳酸活性抗菌薄膜的性能及其对樱桃保鲜效果的影响

李洋洋,宋文龙,李立   

  1. 上海海洋大学食品学院
  • 收稿日期:2019-08-09 修回日期:2019-10-20 发布日期:2019-11-18
  • 通讯作者: 李立

Properties of Polylactic Acid Active Antibacterial Film and Its Effect on Cherry Preservation Quality

1, 1,Li Li   

  • Received:2019-08-09 Revised:2019-10-20 Published:2019-11-18
  • Contact: Li Li

摘要: 摘 要:以“美早”大樱桃为试材,聚乳酸/聚3-羟基丁酸酯-co-4-羟基丁酸酯(polylactic acid,PLA/ poly-3-Hydroxybut- yrate-co-4-hydroxybutyrate,P34HB)为基材,硅藻土附载薄荷精油为缓释型抗菌剂,采用流延成膜工艺制备活性抗菌膜对樱桃进行保鲜。研究了薄膜对樱桃在(4±1)℃贮藏期间保鲜袋内顶空气体组成、质量损失率等理化指标,并通过低场核磁共振(Low field-nuclear magnetic resonance,LF-NMR)考察樱桃内部水分状态的变化其对品质的影响。结果表明:具有硅藻土附载薄荷精油的薄膜相较于PLA/P34HB薄膜,氧气透过率从250.37(cm3?m-2?d-1?Mpa-1)增加到290.45(cm3?m-2?d-1?Mpa-1),氧气透过率的提高有利于维持樱桃的营养成分和质地。LF-NMR表明在含有硅藻土附载薄荷精油的薄膜很好的保持樱桃水分活度,在贮藏12天时结合水峰面积比是裸露组2倍左右,有效延缓了包装中樱桃的腐败,延长了保质期。

关键词: 关键词:聚乳酸, 薄荷精油, 樱桃, 保鲜, 低场核磁共振

Abstract: Abstract: Using "Mei Zao" cherry as test material, polylactic acid/poly-3-Hydroxybut-yrate-co-4-hydroxybutyrate (PLA/P34HB) as substrate, diatomaceous earth with peppermint essential oil as sustained release antibacterial The agent is prepared by using a cast film forming process to prepare an active antibacterial film for preserving the cherry. The physicochemical indexes such as the composition of the top air in the fresh-keeping bag and the mass loss rate during storage of the cherries at (4±1) °C were studied. The effect of the change of the water state inside the cherry on the quality was investigated by low-field nuclear magnetic resonance (LF-NMR). The results showed that the oxygen transmission rate (OTR) of the film with diatomite loaded with peppermint essential oil increased from 250.37(cm3?m-2?d-1?Mpa-1)to 290.45(cm3?m-2?d-1?Mpa-1)compared with PLA/P34HB film. The improvement of OTR was beneficial to maintain the nutrient composition and texture of cherry. LF-NMR showed that the film containing menthol oil with menthol oil kept the water activity of cherries very well. When the storage time was 12 days, the combined water peak area ratio was about 2 times that of the bare group, which effectively delayed the corruption of the cherries in the package and prolonged the Shelf life.

Key words: Keywords: polylactic acid, peppermint essential oil, cherry, preservation, LF-NMR

中图分类号: