肉桂油及其β-环糊精包合物对鲜切西瓜的保鲜效果
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摘要
以鲜切西瓜为试材,设置肉桂油(cinnamon oil,CO)、CO-β-环糊精(β-cyclodextrin,β-CD)包合物和空白对照3个处理组,通过测定微生物和品质指标变化,研究CO及其β-CD包合物对鲜切西瓜的保鲜效果。结果表明:贮藏期间,鲜切西瓜质量损失率、菌落总数和可滴定酸质量分数呈现增加趋势,L~*值和a~*值呈现下降趋势,可溶性固形物含量先增加后下降,上述指标冷藏比常温贮藏变化缓慢;其中CO-β-CD包合物(含CO 0.040 8 g/100 g西瓜)结合4℃冷藏处理对鲜切西瓜保鲜效果最好,可以有效抑制西瓜质量损失率和可滴定酸质量分数的增加,降低西瓜褐变程度,保持西瓜较高可溶性固形物含量;冷藏4 d,该处理条件下西瓜菌落总数显著低于对照和其他处理组(P<0.05),感官分数显著高于对照和CO处理组(P<0.05),仍然具有商品价值。CO被β-CD包埋后稳定性提高并可以掩盖肉桂醛气味,有效维持西瓜品质,延长保质期,在鲜切西瓜保鲜上具有较好的应用前景。
The effects of cinnamon oil(CO) and its inclusion complex with β-cyclodextrin(β-CD) on preserving the quality of fresh-cut watermelon were evaluated by examining their impacts on the changes of microbiological, physicochemical and sensory quality indicators. Untreated samples were used as controls. Results showed that mass loss rate, total bacterial count and titratable acid content of the fresh-cut watermelon showed an increasing trend during storage, while L~* and a~* values exhibited a downward trend. The content of soluble solids first increased and then decreased. In addition, the above indicators displayed slower changes during cold storage compared with storage at room temperature. Among all treatments,CO-β-CD inclusion complex(containing 0.040 8 g of CO per 100 g of watermelon) combined with 4 ℃ storage had the best preservative effect on fresh-cut watermelon by effectively inhibiting the increase of mass loss rate and titratable acid content, weakening browning degree, and maintaining higher soluble solid content. Moreover, the total number of microorganisms in watermelon subjected to this treatment was significantly lower than that in the control and other treatments(P < 0.05) and the sensory score was significantly higher compared with the control and CO treatment groups(P < 0.05), suggesting that this treatment could maintain the commerciality of fresh-cut watermelon. The stability of CO could be improved and its strong odor could also be masked after being embedded into β-CD. The inclusion complex could effectively maintain the quality and prolong the shelf life, and thus have a good prospect in the preservation of fresh-cut watermelon.
The effects of cinnamon oil(CO) and its inclusion complex with β-cyclodextrin(β-CD) on preserving the quality of fresh-cut watermelon were evaluated by examining their impacts on the changes of microbiological, physicochemical and sensory quality indicators. Untreated samples were used as controls. Results showed that mass loss rate, total bacterial count and titratable acid content of the fresh-cut watermelon showed an increasing trend during storage, while L~* and a~* values exhibited a downward trend. The content of soluble solids first increased and then decreased. In addition, the above indicators displayed slower changes during cold storage compared with storage at room temperature. Among all treatments,CO-β-CD inclusion complex(containing 0.040 8 g of CO per 100 g of watermelon) combined with 4 ℃ storage had the best preservative effect on fresh-cut watermelon by effectively inhibiting the increase of mass loss rate and titratable acid content, weakening browning degree, and maintaining higher soluble solid content. Moreover, the total number of microorganisms in watermelon subjected to this treatment was significantly lower than that in the control and other treatments(P < 0.05) and the sensory score was significantly higher compared with the control and CO treatment groups(P < 0.05), suggesting that this treatment could maintain the commerciality of fresh-cut watermelon. The stability of CO could be improved and its strong odor could also be masked after being embedded into β-CD. The inclusion complex could effectively maintain the quality and prolong the shelf life, and thus have a good prospect in the preservation of fresh-cut watermelon.
引文
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[18]赵亚丽,PEREIRA E,洪凯,等.定频与变频冰箱贮藏对鲜切西瓜品质及微生物数量的影响[J].食品工业科技,2014,35(14):351-355;358.DOI:10.13386/j.issn1002-0306.2014.14.069.
[19]LEMOSáT,RIBEIRO A C,FIDALGO L G,et al.Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage[J].Food Chemistry,2017,231(1):61-69.DOI:10.1016/j.foodchem.2017.03.110.
[20]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,2013:28-30.
[21]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜研究[J].食品科学,2013,34(4):236-240.
[22]DILMA?üNAL T,ERBA?D,KOYUNCU M A,et al.Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical,physiological and microbial quality of fresh-cut melons(Cucumis melo L.var.inodorus)[J].LWT-Food Science and Technology,2014,59:1146-1151.DOI:10.1016/j.lwt.2014.07.033.
[23]张超,蔡文倩,李云飞,等.1-MCP处理对不同品种鲜切西瓜品质的影响[J].农产品加工,2015(17):1-4.
[24]HUANG Zhan,LIU Xiaochang,JIA Shiliang,et al.Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp(Ctenopharyngodon idellus)fillets during chilled storage[J].Food Control,2017,82:316-324.DOI:10.1016/j.foodcont.2017.07.017.
[25]MUNHUWEYI K,CALEB O J,VAN REENEN A J,et al.Physical and antifungal properties ofβ-cyclodextrin microcapsules and nanofibre films containing cinnamon and oregano essential oils[J].LWT-Food Science and Technology,2018,87:413-422.DOI:10.1016/j.lwt.2017.09.012.
[26]PINTO C,MOREIRA S A,FIDALGO L G,et al.Impact of different hyperbaric storage conditions on microbial,physicochemical and enzymatic parameters of watermelon juice[J].Food Research International,2017,99:123-132.DOI:10.1016/j.foodres.2017.05.010.
[27]PINTO C,MOREIRA S A,FIDALGO L G,et al.Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration[J].LWT-Food Science and Technology,2016,72:78-80.DOI:10.1016/j.lwt.2016.04.036.
[28]吴新,金鹏,孔繁渊,等.植物精油对草莓果实腐烂和品质的影响[J].食品科学,2011,32(14):323-327.
[29]李鹏霞,张兴,刘亚敏,等.36种精油对采后番茄防腐保鲜活性的影响[J].西北林学院学报,2008,23(3):156-159.
[30]焦艳,李武,张超,等.1-甲基环丙烯处理对鲜切西瓜生理代谢和品质的影响[J].食品科学,2011,32(14):318-322.
[2]ARTéS-HERNáNDEZ F,ROBLES P A,GóMEZ P A,et al.Low UV-C illumination for keeping overall quality of fresh-cut watermelon[J].Postharvest Biology and Technology,2010,55(2):114-120.DOI:10.1016/j.postharvbio.2009.09.002.
[3]KAYA Z,YILDIZ S,üNLüTüRK S.Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend:multivariate statistical approach[J].Innovative Food Science and Emerging Technologies,2015,29:230-239.DOI:10.1016/j.ifset.2015.03.005.
[4]AGUILó-AGUAYO I,MONTERO-CALDERóN M,SOLIVA-FORTUNY R,et al.Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat[J].Journal of Food Engineering,2010,100(1):43-49.DOI:10.1016/j.jfoodeng.2010.03.025.
[5]RAMOS-VILLARROEL A Y,MARTíN-BELLOSO O,SOLIVA-FORTUNY R.Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce[J].Food Control,2015,52:112-118.DOI:10.1016/j.foodcont.2014.12.020.
[6]MOSQUEDA-MELGAR J,RAYBAUDI-MASSILIA R M,MARTíN-BELLOSO O.Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices[J].Food Microbiology,2008,25(3):479-491.DOI:10.1016/j.fm.2008.01.002.
[7]XING Y G,LI X H,XU Q L,et al.Antifungal activities of cinnamon oil against Rhizopus nigricans,Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test[J].International Journal of Food Science and Technology,2010,45(9):1837-1842.DOI:10.1111/j.1365-2621.2010.02342.x.
[8]CLEMENTE I,AZNAR M,SILVA F,et al.Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria[J].Innovative Food Science and Emerging Technologies,2016,36:26-33.DOI:10.1016/j.ifset.2016.05.013.
[9]SIDDIQUA S,ANUSHA B A,ASHWINI L S,et al.Antibacterial activity of cinnamaldehyde and clove oil:effect on selected foodborne pathogens in model food systems and watermelon juice[J].Journal of Food Science and Technology,2015,52(9):5834-5841.DOI:10.1007/s13197-014-1642.
[10]SERVILI A,FELIZIANI E,ROMANAZZI G.Exposure to volatiles of essential oils alone or under hypobaric treatment to control postharvest gray mold of table grapes[J].Postharvest Biology and Technology,2017,133:36-40.DOI:10.1016/j.postharvbio.2017.06.007.
[11]AYALA-ZZAVAL J F,GONZáLEZ-AGUILAR G A.Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system[J].Journal of Food Science,2010,75(7):M398-M405.DOI:10.1111/j.1750-3841.2010.01723.x.
[12]MOREIRA S P,DE CARVALH W M,ALEXANDRINO A C,et al.Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil[J].International Journal of Food Science and Technology,2014,49(10):2192-2203.DOI:10.1111/ijfs.12535.
[13]WANG Y F,JIA J X,TIAN Y Q,et al.Antifungal effects of clove oil microcapsule on meat products[J].LWT-Food Science and Technology,2018,89:604-609.DOI:10.1016/j.lwt.2017.11.042.
[14]NOSHIRVANI N,GHANBARZADEH B,GARDRAT C,et al.Cinnamon and ginger essential oils to improve antifungal,physical and mechanical properties of chitosan-carboxymethyl cellulose films[J].Food Hydrocolloids,2017,70:36-45.DOI:10.1016/j.foodhyd.2017.03.015.
[15]JO Y J,CHUN J Y,KWON Y J,et al.Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice[J].LWT-Food Science and Technology,2015,60(1):444-451.DOI:10.1016/j.lwt.2014.09.041.
[16]沈奇,金春雁,张卫明,等.蒲公英绿原酸及其包合物对葡萄保鲜作用的研究[J].食品科学,2007,28(6):332-335.DOI:10.3321/j.issn:1002-6630.2007.06.081.
[17]石春韬,李萍,舒婷,等.肉桂油-β-环糊精纳米微胶囊的超声波法制备与表征[J].食品工业科技,2016,37(18):307-311;323.DOI:10.13386/j.issn1002-0306.2016.18.050.
[18]赵亚丽,PEREIRA E,洪凯,等.定频与变频冰箱贮藏对鲜切西瓜品质及微生物数量的影响[J].食品工业科技,2014,35(14):351-355;358.DOI:10.13386/j.issn1002-0306.2014.14.069.
[19]LEMOSáT,RIBEIRO A C,FIDALGO L G,et al.Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage[J].Food Chemistry,2017,231(1):61-69.DOI:10.1016/j.foodchem.2017.03.110.
[20]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,2013:28-30.
[21]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜研究[J].食品科学,2013,34(4):236-240.
[22]DILMA?üNAL T,ERBA?D,KOYUNCU M A,et al.Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical,physiological and microbial quality of fresh-cut melons(Cucumis melo L.var.inodorus)[J].LWT-Food Science and Technology,2014,59:1146-1151.DOI:10.1016/j.lwt.2014.07.033.
[23]张超,蔡文倩,李云飞,等.1-MCP处理对不同品种鲜切西瓜品质的影响[J].农产品加工,2015(17):1-4.
[24]HUANG Zhan,LIU Xiaochang,JIA Shiliang,et al.Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp(Ctenopharyngodon idellus)fillets during chilled storage[J].Food Control,2017,82:316-324.DOI:10.1016/j.foodcont.2017.07.017.
[25]MUNHUWEYI K,CALEB O J,VAN REENEN A J,et al.Physical and antifungal properties ofβ-cyclodextrin microcapsules and nanofibre films containing cinnamon and oregano essential oils[J].LWT-Food Science and Technology,2018,87:413-422.DOI:10.1016/j.lwt.2017.09.012.
[26]PINTO C,MOREIRA S A,FIDALGO L G,et al.Impact of different hyperbaric storage conditions on microbial,physicochemical and enzymatic parameters of watermelon juice[J].Food Research International,2017,99:123-132.DOI:10.1016/j.foodres.2017.05.010.
[27]PINTO C,MOREIRA S A,FIDALGO L G,et al.Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration[J].LWT-Food Science and Technology,2016,72:78-80.DOI:10.1016/j.lwt.2016.04.036.
[28]吴新,金鹏,孔繁渊,等.植物精油对草莓果实腐烂和品质的影响[J].食品科学,2011,32(14):323-327.
[29]李鹏霞,张兴,刘亚敏,等.36种精油对采后番茄防腐保鲜活性的影响[J].西北林学院学报,2008,23(3):156-159.
[30]焦艳,李武,张超,等.1-甲基环丙烯处理对鲜切西瓜生理代谢和品质的影响[J].食品科学,2011,32(14):318-322.