芝麻油脂体可食用膜的制备及其在草莓保鲜中的应用

摘要/Abstract

摘要： 油脂体是植物种子储存油脂的细胞器，由外层磷脂-蛋白质单层膜及三酰甘油核心组成，同时还含有生育酚、植物甾醇等小分子成分。本研究以芝麻油脂体为研究对象，探究了不同芝麻油脂体添加量对多糖类可食用膜性质的影响，并通过感官评价和理化指标评探究了可食用涂膜在草莓贮藏上的应用效果，为草莓常温贮藏保鲜提供理论依据。研究结果表明，提取的芝麻油脂体含有72.3%脂肪，且在8天贮藏期内能够保持较好的氧化稳定性，将一定含量芝麻油脂体添加到可食用膜中能够有效改善可食用膜柔软度、水蒸气阻隔性能、溶解率和延伸率，但当油脂体添加量过大时（≥5.6%），膜的机械性能变差，透明度下降，综合评价表明油脂体添加量为1.2%为最佳油脂体添加比例。在常温下测定该油脂体膜对草莓贮藏品质的影响，结果显示与空白对照组和无油脂体对照组相比，油脂体膜能够有效延缓草莓的腐烂和软化，有效阻隔草莓的水分、可溶性固形物和可滴定酸含量的下降，至少延长草莓货架期1天。该研究表明一定含量油脂体可作为脂类衍生物应用于可食用膜的包装基材中，延长果蔬货架期。

关键词: 芝麻, 油脂体, 可食用膜, 草莓保鲜

Abstract: Oleosomes are organelles for lipids storage in plant seeds, consisting of an outer phospholipid-protein monolayer and a triglyceride core, along with small molecules such as tocopherols and plant sterols. This study investigated the effects of adding extracted oleosome from sesame on the properties of polysaccharide based edible films at varied oleosome concentrations. The application of the film in the strawberry preservation were evaluated based on the sensory and physical-chemical properties during storage. The results showed that the extracted sesame oleosomes contained 72.3% fat, which were stable against oxidation during the 8-days storage. The adding of sesame oleosomes up to a certain concentration effectively improved the softness, water vapor barrier, solubility, and elongation rate of the edible films. However, the mechanical properties and transparency of the film decreased, and oil leakage on the film surface occurred above or equal to the concentration of 5.6%. The optimum mechanical properties of the edible film was found with the oleosome concentration of 1.2% based on the comprehensive performance evaluation. Positive effect of adding oleosome was observed on the storage quality of strawberries at room temperature, such as preventing the rotting and softening of strawberries, as well as preserving the moisture and soluble solids of strawberries. The shelf life of strawberries can be extended by 1 day with the addition of oleosome. This study shows that the oleosome can be used as a packaging substrate for lipid-based edible films to extend the shelf life of fruits and vegetables.

Key words: Sesame, Oleosome, Edible films, Strawberry preservation

中图分类号:

TS221

秦琛强李方束傅娆梅雅欣彭郁李茉倪元颖温馨. 芝麻油脂体可食用膜的制备及其在草莓保鲜中的应用[J]. 食品科学, 2024, 45(7): 0-0.

Chen-Qiang QIN rao Fu yaxin Mei Ni yuanying yuanyingNI Xin Wen. Preparation of Edible Films using Sesame Oleosome and their Application in Strawberry Preservation[J]. FOOD SCIENCE, 2024, 45(7): 0-0.

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