食品科学 ›› 2019, Vol. 40 ›› Issue (13): 274-280.doi: 10.7506/spkx1002-6630-20180615-317

• 包装贮运 • 上一篇    下一篇

聚乳酸/聚丁二酸-己二酸丁二酯可降解抗氧化薄膜对鲜切西兰花的保鲜效果

蒋金勇,唐海兵,栾东磊,李 立   

  1. 上海海洋大学食品学院,食品热加工工程技术研究中心,上海 201306
  • 出版日期:2019-07-15 发布日期:2019-07-23
  • 基金资助:
    上海市地方能力建设专项(19050502000);广东省应用植物学重点实验室开放课题(AB2018018)

Effect of Polylactic Acid/Poly(butylene succinate-co-adipate) Biodegradable Film Containing Different Essential Oils in Preserving Quality and Extending Shelf-life of Fresh-Cut Broccoli

JIANG Jinyong, TANG Haibing, LUAN Donglei, LI Li   

  1. Engineering Research Center of Food Thermal-Processing Technology, College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-07-15 Published:2019-07-23

摘要: 分别以质量分数3%生姜精油(ginger essential oil,GEO)、3%茶树精油(tea tree essential oil,TTO)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、GEO-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,研究不同薄膜和对照(不加薄膜)对鲜切西兰花保鲜效果的影响,跟踪贮藏期间包装微环境内由于采后呼吸作用所引起的O2、CO2体积分数的变化情况,分析其自主调节机制。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含量和可溶性固形物质量分数的下降;其中GEO-PLA/PBSA组薄膜O2、CO2透过率较适宜,抗氧化活性高,能降低西兰花的采后呼吸速率,保鲜效果最佳,与对照组相比能将西兰花的货架期延长2~3 d。

关键词: 保鲜, 鲜切西兰花, 生姜精油, 茶树精油, 聚乳酸

Abstract: Using 3% ginger essential oil (GEO) or 3% tea tree essential oil (TTO) as the antioxidant and antibacterial ingredient and polylactic acid/poly(butylene succinate-co-adipate) (PLA/PBSA) as the membrane material, respectively, PLA/PBSA, GEO-PLA/PBSA, and TTO-PLA/PBSA films were prepared by blending modification and extrusion casting. The performance of the biodegradable films was tested and their efficiency in preserving the quality of fresh-cut broccoli at (24 ± 1) ℃ was evaluated. A preliminary study was also conducted to investigate the changes of oxygen and carbon dioxide concentrations induced by post-harvest respiration in the microenvironment and the self-regulation mechanism was dissected. The results showed that all three kinds of packaging films could effectively maintain the sensory quality of fresh-cut broccoli, inhibit the increase in MDA content, and delay the decline in the contents of chlorophyll, VC, soluble solids during its storage. The GEO-PLA/PBSA film showed the best permeability for oxygen and carbon dioxide and antioxidant activity. Consequently, it reduced the post-harvest respiration rate of broccoli, and had the best preservative efficiency, which could effectively extend the shelf life of broccoli by 2–3 days.

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

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