肉桂醛及其β-环糊精包合物对鲜切西瓜的保鲜作用
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摘要
以鲜切西瓜为试材,通过测定品质指标的变化,研究肉桂醛熏蒸及其β-环糊精包合物对鲜切西瓜的保鲜作用。结果表明:贮藏期间,鲜切西瓜的失重率和可滴定酸含量呈现增加趋势,可溶性固形物含量和pH值呈现下降趋势,上述指标冷藏比常温贮藏变化缓慢。其中,1.0134 g/100g肉桂醛-β-环糊精包合物结合4℃冷藏处理对鲜切西瓜的保鲜作用最好,可以有效抑制鲜切西瓜失重率和可滴定酸含量的增加,保持较高可溶性固形物含量。冷藏4 d,此处理的鲜切西瓜感官分数显著高于空白对照组和肉桂醛用量相同的熏蒸处理(P<0.05),西瓜风味较浓郁,仍然具有商品性。综上所述,肉桂醛被β-环糊精包埋后稳定性提高可以掩盖气味,并具有缓释效果,1.0134g/100 g肉桂醛-β-环糊精包合物结合4℃冷藏处理是鲜切西瓜的最佳保鲜方式,可以有效维持西瓜品质,延长保质期,在鲜切西瓜保鲜上具有较好的应用前景。
The preservation effects of cinnamaldehyde fumigation and its inclusion complex with β-cyclodextrin on fresh-cut watermelon were evaluated by measuring the change of quality index. Results showed that during the storage period, the weight loss rate and titratable acid content of fresh-cut watermelon showed an increasing trend, and the soluble solids content and pH value showed a downward trend. The above-mentioned indexes under cold storage changed slowly compared with room temperature storage. Among them, 1.0134 g/100 g cinnamaldehyde-β-cyclodextrin inclusion complex combined with cold storage at 4 °C had the best preservation effect on fresh-cut watermelon, which could effectively inhibit the increase of weight loss rate and titratable acid content of fresh-cut watermelon and maintain higher soluble solids content. After 4 days of cold storage, the sensory score of this treated fresh-cut watermelon was significantly higher than that of the control and the same amount of cinnamaldehyde fumigation(P<0.05). The watermelon flavor was richer and still commercial. In conclusion, the stability of cinnamaldehyde was improved after embedded with β-cyclodextrin, the strong odor was also marked and has a slow released antimicrobial effect. 1.0134 g/100 g cinnamaldehyde-β-cyclodextrin inclusion complex combined with cold storage at 4 °C is the best preservation method for fresh-cut watermelon, which can effectively maintain the quality of watermelon and prolong the shelf life. It has a good application prospect in fresh-cut watermelon preservation.
The preservation effects of cinnamaldehyde fumigation and its inclusion complex with β-cyclodextrin on fresh-cut watermelon were evaluated by measuring the change of quality index. Results showed that during the storage period, the weight loss rate and titratable acid content of fresh-cut watermelon showed an increasing trend, and the soluble solids content and pH value showed a downward trend. The above-mentioned indexes under cold storage changed slowly compared with room temperature storage. Among them, 1.0134 g/100 g cinnamaldehyde-β-cyclodextrin inclusion complex combined with cold storage at 4 °C had the best preservation effect on fresh-cut watermelon, which could effectively inhibit the increase of weight loss rate and titratable acid content of fresh-cut watermelon and maintain higher soluble solids content. After 4 days of cold storage, the sensory score of this treated fresh-cut watermelon was significantly higher than that of the control and the same amount of cinnamaldehyde fumigation(P<0.05). The watermelon flavor was richer and still commercial. In conclusion, the stability of cinnamaldehyde was improved after embedded with β-cyclodextrin, the strong odor was also marked and has a slow released antimicrobial effect. 1.0134 g/100 g cinnamaldehyde-β-cyclodextrin inclusion complex combined with cold storage at 4 °C is the best preservation method for fresh-cut watermelon, which can effectively maintain the quality of watermelon and prolong the shelf life. It has a good application prospect in fresh-cut watermelon preservation.
引文
[1] HERNANDEZ F A, ROBLES P A,GOMEZ 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
[2] AGUAYO I A, CALDERON M M, FORTUNY R S, et al. Changes on flavor compounds throughout cold storage of watermelon juice processed by highintensity pulsed electric fields or heat[J]. Journal of Food Engineering,2010,100(1):43-49
[3] KWON S A, SONG W J, KANG D H. Comparison of the effect of saturated and superheated steam on the inactivation of Escherichia coli 0157:H7,Salmonella Typhimurium and Listeria monocytogenes on cantaloupe and watermelon surfaces[J]. Food Microbiology,2018,72:157-165
[4]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,(9):1-4
[5] PINTO C, MOREIRA S A, FID ALGO L G, et al. Shelflife extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration[J].LWT-Food Science and Technology,2016,72:78-80
[6] RAMOS-VILLARROEL A Y, MARTIN-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
[7]温小礼,张伟,周巧丽,等.肉桂醛熏蒸处理对香菇采后生理和品质的影响[J].中国食品学报,2010,14(8):190-196
[8] WANG Y L, DUAN X F, JING G X, et al. Cinnamaldehyde inhibits the mycelial growth of Geotrichum citriaurantii and induces defense responses against sour rot in citrus fruit[J]. Postharvest Biology and Technology,2017,129:23-28
[9] JO Y J, CHUN J Y,KWON Y G,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
[10] MOSQUEDA-MELGAR J, RAYBAUDI-MASSILIA R M, MARTI'N-BELLOSO O. Combination of highintensity 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
[11] LOPEZ-MATA M A,RUIZ-CRUZ S,ORNELAS-PAZ J J, et al. Mechanical, barrier and antioxidant properties of chitosan films incorporating cinnamaldehyde[J]. Journal of Polymers and the Environment,2018,26(2):452-461
[12] MOREIRA S P,CARVALHO 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
[13]李萍,舒婷,丛方地,等.超声波法制备肉桂醛-β-环糊精包合物的研究[J].中国食品添加剂,2016,(9):82-89
[14] DUAN X F,OU YANG Q L,TAO N G, Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits[J]. Journal of the Science of Food and Agriculture,2018,98(2):527-533
[15]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
[16]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
[17] DILMACUNAL T,ERBAS 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
[18] 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
[19] YOSSA N,PATEL J, MACARISIN D,et al. Antibacterial activity of cinnamaldehyde and sporan against Escherichia coli 0157:H7 and Salmonella[J]. Journal of Food Processing and Preservation,2014,38(3):749-757
[20] KOCEVSKI D,DU M Y,KAN J Q,et al. Antifungal effect of Allium tuberosum,Cinnamomum cassia,and Pogostemon cablin essential oils and their components against population of Aspergillus Species[J]. Journal of Food Science,2013,78(5):M731-M737
[2] AGUAYO I A, CALDERON M M, FORTUNY R S, et al. Changes on flavor compounds throughout cold storage of watermelon juice processed by highintensity pulsed electric fields or heat[J]. Journal of Food Engineering,2010,100(1):43-49
[3] KWON S A, SONG W J, KANG D H. Comparison of the effect of saturated and superheated steam on the inactivation of Escherichia coli 0157:H7,Salmonella Typhimurium and Listeria monocytogenes on cantaloupe and watermelon surfaces[J]. Food Microbiology,2018,72:157-165
[4]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,(9):1-4
[5] PINTO C, MOREIRA S A, FID ALGO L G, et al. Shelflife extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration[J].LWT-Food Science and Technology,2016,72:78-80
[6] RAMOS-VILLARROEL A Y, MARTIN-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
[7]温小礼,张伟,周巧丽,等.肉桂醛熏蒸处理对香菇采后生理和品质的影响[J].中国食品学报,2010,14(8):190-196
[8] WANG Y L, DUAN X F, JING G X, et al. Cinnamaldehyde inhibits the mycelial growth of Geotrichum citriaurantii and induces defense responses against sour rot in citrus fruit[J]. Postharvest Biology and Technology,2017,129:23-28
[9] JO Y J, CHUN J Y,KWON Y G,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
[10] MOSQUEDA-MELGAR J, RAYBAUDI-MASSILIA R M, MARTI'N-BELLOSO O. Combination of highintensity 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
[11] LOPEZ-MATA M A,RUIZ-CRUZ S,ORNELAS-PAZ J J, et al. Mechanical, barrier and antioxidant properties of chitosan films incorporating cinnamaldehyde[J]. Journal of Polymers and the Environment,2018,26(2):452-461
[12] MOREIRA S P,CARVALHO 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
[13]李萍,舒婷,丛方地,等.超声波法制备肉桂醛-β-环糊精包合物的研究[J].中国食品添加剂,2016,(9):82-89
[14] DUAN X F,OU YANG Q L,TAO N G, Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits[J]. Journal of the Science of Food and Agriculture,2018,98(2):527-533
[15]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
[16]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
[17] DILMACUNAL T,ERBAS 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
[18] 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
[19] YOSSA N,PATEL J, MACARISIN D,et al. Antibacterial activity of cinnamaldehyde and sporan against Escherichia coli 0157:H7 and Salmonella[J]. Journal of Food Processing and Preservation,2014,38(3):749-757
[20] KOCEVSKI D,DU M Y,KAN J Q,et al. Antifungal effect of Allium tuberosum,Cinnamomum cassia,and Pogostemon cablin essential oils and their components against population of Aspergillus Species[J]. Journal of Food Science,2013,78(5):M731-M737