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
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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O_2、CO_2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O_2、CO_2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。
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.
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.
引文
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[11]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:32-34.
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[15]孙丽萍,王大仟,张智武.11种天然植物提取物对DPPH自由基的清除作用[J].食品科学,2009,30(1):45-47.DOI:10.3321/j.issn:1002-6630.2009.01.010.
[16]徐宗季,鞠兴荣,袁建,等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业,2016,23(4):5-10.DOI:10.3969/j.issn.1672-5026.2016.04.002.
[17]郭衍银,李玲,陈东,等.O2联合CO2气调对西兰花活性氧代谢及保鲜效果的影响[J].食品科学,2013,34(24):304-308.DOI:10.7506/spkx1002-6630-201324063.
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[19]DHALL R K,SHARMA S R,MAHAJAN B V C.Effect of shrink wrap packaging for maintaining quality of cucumber during storage[J].Journal of Food Science and Technology,2012,49(4):495-499.DOI:10.1007/s13197-011-0284-5.
[20]张潇方,刘升,王达,等.不同薄膜包装对水蜜桃冷藏品质的影响[J].包装工程,2016,37(17):91-95.DOI:10.19554/j.cnki.1001-3563.2016.17.020.
[21]彭勇,李云飞,项凯翔.绿茶多酚提高壳聚糖包装膜的抗氧化性能[J].农业工程学报,2013,29(14):269-276.DOI:1002-6819(2013)-14-0269-08.
[22]李伟,张一珠,付正义,等.聚乳酸薄膜对西兰花的保鲜效果分析[J].食品科学,2016,37(14):270-273.DOI:10.7506/spkx1002-6630-201614049.
[23]陈迪新,邓元平,李小静,等.茶叶水提取物对草莓保鲜效果的影响[J].食品科学,2014,35(2):310-315.DOI:10.7506/spkx1002-6630-201402061.
[24]JIA C G,XU C J,WEI J,et al.Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets[J].Food Chemistry,2009,114:28-37.DOI:10.1016/j.foodchem.2008.09.009.
[25]CASTILLO L A,FARENZENA S,PINTOS E,et al.Active films based on alginate containing lemongrass essential oil encapsulated:effect of process and storage conditions[J].Food Packaging and Shelf Life,2017,14:128-136.DOI:10.1016/j.fpsl.2017.10.004.
[26]陶文扬,孙陪龙,孙玉敬.抗氧化成分在消化过程中变化的研究进展[J].食品科学,2017,38(9):271-279.DOI:10.7506/spkx1002-6630-201709043.
[27]MA L,ZHANG M,BHANDARI B,et al.Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J].Trends in Food Science&Technology,2017,64:23-38.DOI:10.1016/j.tifs.2017.03.005.
[28]邓靖,王建辉,李文,等.碱式次氯酸镁对鲜切荸荠护色保鲜效果研究[J].包装工程,2016,37(5):20-23;49.DOI:10.19554/j.cnki.1001-3563.2016.05.006.
[29]程顺昌,魏宝东,熊振华,等.西兰花采后贮藏保鲜技术研究进展[J].食品科学,2014,35(7):270-275.DOI:10.7506/spkx1002-6630-201407053.
[30]黄文部,马菀笛,文豪,等.3种精油处理对鲜切西兰花品质的影响[J].食品与机械,2017,33(8):126-132.DOI:10.13652/j.issn.1003-5788.2017.08.029.
[31]郜海燕,徐龙,陈杭君,等.蓝莓采后品质调控和抗氧化研究进展[J].中国食品学报,2013,13(6):1-8.DOI:10.16429/j.1009-7848.2013.06.007.
[32]敖静,张昭其,黄雪梅,等.不同薄膜自发气调包装对西兰花的保鲜效果[J].广东农业科学,2015,42(2):77-81;88;193.DOI:10.16768/j.issn.1004-874x.2015.02.023.
[33]李玉珍,朱艳华,张鹏,等.不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响[J].保鲜与加工,2017,17(3):5-10.DOI:10.3969/j.issn.1009-6221.2017.03.002.
[2]葛毅强,倪元颖,张振华,等.生姜精油的研究新进展[J].中国调味品,2004(9):3-9.DOI:10.3969/j.issn.1000-9973.2004.09.001.
[3]YANG H,WANG J,YANG F X,et al.Active packaging films from ethylene vinyl alcohol copolymer and clove essential oil as shelf life extenders for grass carp slice[J].Packaging Technology and Science,2016,29(7):383-396.DOI:10.1002/pts.2215.
[4]任杰,张振武.反应挤出在聚乳酸合成及改性中的应用进展[J].材料导报,2006,36(10):68-71.DOI:10.3321/j.issn:1005-023X.2006.10.018.
[5]TAKALA P N,VU K D,SALMIERI S,et al.Antibacterial effect of biodegradable active packaging on the growth of Escherichia coli,Salmonella typhimurium and Listeria monocytogenes in fresh broccoli stored at 4℃[J].LWT-Food Science and Technology,2013,53:499-506.DOI:10.1016/j.lwt.2013.02.024.
[6]付正义,张一珠,李伟,等.生物可降解聚乳酸薄膜对白玉菇保鲜效果研究[J].食品工业,2016,37(9):136-140.
[7]潘怡丹,郜海燕,陈杭君,等.麝香草酚/聚乳酸抗菌包装对蓝莓保鲜效果的影响[J].核农学报,2018,32(4):715-722.DOI:10.11869/j.issn.100-8551.2018.04.0715.
[8]王维海,李源钊,吴先辉,等.气调包装微环境对樱桃品质的影响[J].热带生物学报,2018,9(1):101-108.DOI:10.15886/j.cnki.rdswxb.2018.01.013.
[9]户帅锋,于洁,赵碧洁,等.负载山梨酸的壳聚糖微囊-EVOH抗菌薄膜对黑鱼鱼肉保鲜的影响[J].食品科学,2017,38(15):237-243.DOI:10.7506/spkx1002-6630-201715038.
[10]韦献雅,殷丽琴,钟成,等.D P P H法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322.DOI:10.7506/spkx1002-6630-201409062.
[11]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:32-34.
[12]高雪,王然,朱俊向,等.冰温结合自发气调包装贮藏对鲜切西兰花保鲜效果的影响[J].中国食品学报,2013,13(12):122-128.DOI:10.16429/j.1009-7848.2013.12.034.
[13]李志刚,宋婷,冯翠萍,等.不同温度对杏鲍菇减压贮藏品质的影响[J].农业工程学报,2015,31(3):332-338.DOI:10.3969/j.issn.1002-6819.2015.03.045.
[14]ADILAH Z A M,JAMILAH B,NUR HANANI Z A.Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging[J].Food Hydrocolloids,2018,74:207-218.DOI:10.1016/j.foodhyd.2017.08.017.
[15]孙丽萍,王大仟,张智武.11种天然植物提取物对DPPH自由基的清除作用[J].食品科学,2009,30(1):45-47.DOI:10.3321/j.issn:1002-6630.2009.01.010.
[16]徐宗季,鞠兴荣,袁建,等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业,2016,23(4):5-10.DOI:10.3969/j.issn.1672-5026.2016.04.002.
[17]郭衍银,李玲,陈东,等.O2联合CO2气调对西兰花活性氧代谢及保鲜效果的影响[J].食品科学,2013,34(24):304-308.DOI:10.7506/spkx1002-6630-201324063.
[18]DE CAMARGO A T P,SHIRAI M A,GROSSMANN M V E,et al.Active biodegradable packaging for fresh pasta[J].LWT-Food Science and Technology,2013,54:25-29.DOI:10.1016/j.lwt.2013.05.011.
[19]DHALL R K,SHARMA S R,MAHAJAN B V C.Effect of shrink wrap packaging for maintaining quality of cucumber during storage[J].Journal of Food Science and Technology,2012,49(4):495-499.DOI:10.1007/s13197-011-0284-5.
[20]张潇方,刘升,王达,等.不同薄膜包装对水蜜桃冷藏品质的影响[J].包装工程,2016,37(17):91-95.DOI:10.19554/j.cnki.1001-3563.2016.17.020.
[21]彭勇,李云飞,项凯翔.绿茶多酚提高壳聚糖包装膜的抗氧化性能[J].农业工程学报,2013,29(14):269-276.DOI:1002-6819(2013)-14-0269-08.
[22]李伟,张一珠,付正义,等.聚乳酸薄膜对西兰花的保鲜效果分析[J].食品科学,2016,37(14):270-273.DOI:10.7506/spkx1002-6630-201614049.
[23]陈迪新,邓元平,李小静,等.茶叶水提取物对草莓保鲜效果的影响[J].食品科学,2014,35(2):310-315.DOI:10.7506/spkx1002-6630-201402061.
[24]JIA C G,XU C J,WEI J,et al.Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets[J].Food Chemistry,2009,114:28-37.DOI:10.1016/j.foodchem.2008.09.009.
[25]CASTILLO L A,FARENZENA S,PINTOS E,et al.Active films based on alginate containing lemongrass essential oil encapsulated:effect of process and storage conditions[J].Food Packaging and Shelf Life,2017,14:128-136.DOI:10.1016/j.fpsl.2017.10.004.
[26]陶文扬,孙陪龙,孙玉敬.抗氧化成分在消化过程中变化的研究进展[J].食品科学,2017,38(9):271-279.DOI:10.7506/spkx1002-6630-201709043.
[27]MA L,ZHANG M,BHANDARI B,et al.Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J].Trends in Food Science&Technology,2017,64:23-38.DOI:10.1016/j.tifs.2017.03.005.
[28]邓靖,王建辉,李文,等.碱式次氯酸镁对鲜切荸荠护色保鲜效果研究[J].包装工程,2016,37(5):20-23;49.DOI:10.19554/j.cnki.1001-3563.2016.05.006.
[29]程顺昌,魏宝东,熊振华,等.西兰花采后贮藏保鲜技术研究进展[J].食品科学,2014,35(7):270-275.DOI:10.7506/spkx1002-6630-201407053.
[30]黄文部,马菀笛,文豪,等.3种精油处理对鲜切西兰花品质的影响[J].食品与机械,2017,33(8):126-132.DOI:10.13652/j.issn.1003-5788.2017.08.029.
[31]郜海燕,徐龙,陈杭君,等.蓝莓采后品质调控和抗氧化研究进展[J].中国食品学报,2013,13(6):1-8.DOI:10.16429/j.1009-7848.2013.06.007.
[32]敖静,张昭其,黄雪梅,等.不同薄膜自发气调包装对西兰花的保鲜效果[J].广东农业科学,2015,42(2):77-81;88;193.DOI:10.16768/j.issn.1004-874x.2015.02.023.
[33]李玉珍,朱艳华,张鹏,等.不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响[J].保鲜与加工,2017,17(3):5-10.DOI:10.3969/j.issn.1009-6221.2017.03.002.