食品科学 ›› 2026, Vol. 47 ›› Issue (1): 258-268.doi: 10.7506/spkx1002-6630-20250803-001

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牛至精油Pickering乳液/纳米纤维素/果胶抗菌涂层构建及其在芒果保鲜中的应用

黎思婷，田红红，谢航宇，楼一二，欧阳远鑫，李丽，吴敏   

  1. （1.广西大学轻工与食品工程学院，广西 南宁 530004；2.广西壮族自治区农业科学院，广西果蔬贮藏与加工新技术重点实验室，广西 南宁 530007）
  • 发布日期:2026-02-04
  • 基金资助:
    广西自然科学基金项目（2025GXNSFAA069347）；广西重点研发计划项目（桂科农AB2506910021）； 国家自然科学基金地区科学基金项目（22168006）

Construction of Oregano Essential Oil Pickering Emulsion/Nanocellulose/Pectin Antimicrobial Coating and Its Application in Mango Preservation

LI Siting, TIAN Honghong, XIE Hangyu, LOU Yi’er, OUYANG Yuanxin, LI Li, WU Min   

  1. (1. School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; 2. Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
  • Published:2026-02-04

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摘要： 为改善亲水性多糖基材与疏水性抗菌牛至精油的相容性问题，以月桂酸疏水改性的纳米纤维素晶为稳定粒子制备牛至精油Pickering乳液，并将其引入纳米纤维素/果胶复合基材中构建芒果保鲜涂膜体系。结果显示，当月桂酸与纳米纤维素晶反应的绝干质量比值为0.45制备纳米粒子，并以纳米粒子质量分数1.5%制备的Pickering乳液液滴粒径均一，48 h乳化指数达93.7%，表现出优异的稳定性。研究发现，Pickering乳液显著影响涂层微观结构，进而调控其阻隔性能。当乳液添加量为1.5%时，复合涂层性能达到最优：氧气透过率为13.25 cm3/（m2·d），水蒸气透过系数为2.59×10－13 g·cm/（cm2·s·Pa），水接触角为76.03°，对大肠杆菌抑菌率达99.69%。芒果保鲜实验表明，该涂层可降低呼吸跃变峰值14.41%，贮藏第9天质量损失率较对照组降低3.3%，并显著延缓褐斑产生与硬度下降，有效延长货架期3 d以上。综上，改性纤维素纳米晶稳定的Pickering乳液/纳米纤维素/果胶复合涂层通过优化涂层阻隔性与抗菌活性，有效维持芒果采后品质，为水果提供绿色保鲜技术方案。

关键词: 牛至精油；Pickering乳液；抗菌；复合涂层；芒果保鲜

Abstract: To improve the compatibility of hydrophilic polysaccharide substrates with oregano essential oil (OEO), an OEO Pickering emulsion stabilized by lauric acid-modified cellulose nanocrystals was prepared and incorporated into a cellulose nanofiber/pectin matrix to develop a mango preservation coating. The emulsion prepared at a 0.45:1 absolutely dry mass ratio between lauric acid and cellulose nanocrystals and a cellulose nanocrystal mass fraction of 1.5% showed uniform droplet size distribution and the emulsification index reached 93.7% after 48 h, reflecting good stability. The Pickering emulsion greatly affected the coating’s microstructure, thereby regulating its barrier performance. The composite coating with 1.5% emulsion loading exhibited the best performance with an oxygen transmission rate of 13.25 cm3/(m2·d), a water vapor permeability of 2.59 × 10-13 g·cm/(cm2·s·Pa), a water contact angle of 76.03°, and 99.69% inhibition against Escherichia coli. In mango preservation trials, the coating reduced the respiratory peak by 14.41%, decreased the mass loss by 3.3% when compared with the control group on day 9 of storage, delayed the browning incidence and the reduction in firmness, and extended the shelf life by over 3 days. In conclusion, the modified cellulose nanocrystals-stabilized Pickering emulsion/nanocellulose/pectin composite coating shows enhanced gas/moisture barrier properties and antimicrobial activity, thereby maintaining postharvest mango quality. It provides an eco-friendly solution for fruit preservation.

Key words: oregano essential oil; Pickering emulsion; antimicrobial; composite coating; mango preservation

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