可食涂膜在鲜切果蔬包装上的研究进展
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摘要
通过对国内外研究现状和研究成果的分析和总结,介绍常用的鲜切果蔬保鲜方法,可食涂膜的种类、特点及应用,概括了可食涂膜在包装鲜切果蔬上的研究进展,为进一步开发可食涂膜材料在鲜切果蔬上的应用提供科学的研究基础。分析表明,可食涂膜绿色、环保,与包装系统结合能够达到保鲜鲜切果蔬的效果,并且能延长产品的货架期。大量研究结果表明,通过在鲜切果蔬表面建立可食涂膜能够在一定程度上保鲜鲜切果蔬,并且可食涂膜与活性包装相结合运用在保鲜鲜切果蔬方面的发展潜力较大,但是,可食涂膜对于影响鲜切果蔬的性质比如风味、营养物质有待进一步研究。
The methods of preservation of fresh-cut fruits and vegetables,the types,characteristics and applications of edible coatings and the research progress of edible coatings in packaging fresh-cut fruits and vegetables was summarized by making analysis and summary of the research status and research results at home and abroad.And those provide scientific research basis for the further development of materials of edible coatings in packaging of fresh-cut fruits and vegetables. The results show that edible coatings are environmental-friendly and its combination with packaging system can achieve the effects of fresh-keeping fresh-cut fruits and vegetables,improve products' shelf life.A large number of studies have shown that the use of edible coatings can effectively preserve fresh-cut fruits and vegetables,and edible coatings have great potential in the development of combination with active packaging,but the influences of using edible coatings on the properties of fresh-cut fruits and vegetables such as flavors,nutrients,remain to be further studied.
The methods of preservation of fresh-cut fruits and vegetables,the types,characteristics and applications of edible coatings and the research progress of edible coatings in packaging fresh-cut fruits and vegetables was summarized by making analysis and summary of the research status and research results at home and abroad.And those provide scientific research basis for the further development of materials of edible coatings in packaging of fresh-cut fruits and vegetables. The results show that edible coatings are environmental-friendly and its combination with packaging system can achieve the effects of fresh-keeping fresh-cut fruits and vegetables,improve products' shelf life.A large number of studies have shown that the use of edible coatings can effectively preserve fresh-cut fruits and vegetables,and edible coatings have great potential in the development of combination with active packaging,but the influences of using edible coatings on the properties of fresh-cut fruits and vegetables such as flavors,nutrients,remain to be further studied.
引文
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[10]邱朝坤,吴选,刘烜伊,等.溶菌酶在草莓涂膜保鲜中的应用研究[J].中国食品添加剂,2014(3):178-182
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[12]Lamikanra O,Watson M A.Effect of calcium treatment temperature on fresh-cut cantaloupe melon during storage[J].Journal of Food Science,2010,69(6):468-472
[13]郑先章,郑郤,熊伟勇.减压处理保鲜技术研究与应用前景[J].保鲜与加工,2017(3):124-128
[14]邹凯,赵东方,胡蓉,等.臭氧在鲜切果蔬保鲜中的应用[J].食品工业科技,2012,33(14):376-379
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[17]张璇,鲜瑶.脉冲强光杀菌技术及其在果蔬上的应用[J].农产品质量与安全,2011(3):44-47
[18]Denoya G I,Vaudagna S R,Polenta G.Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches[J].LWT-Food Science and Technology,2015,62(1):801-806
[19]王中元,王展,李雯,等.短波紫外线处理对木薯保鲜效果及生理指标的影响[J].食品科学,2016,37(2):256-260
[20]周慧娟,叶正文,施春晖,等.高能电子辐照对猕猴桃保鲜效果的影响[J].中国农学通报,2015,31(25):133-138
[21]Settanni L,Corsetti A.Application of bacteriocins in vegetable food biopreservation[J].International Journal of Food Microbiology,2008,121(2):123
[22]冯叙桥,范林林,韩鹏祥,等.溶菌酶涂膜对鲜切“寒富”苹果的贮藏保鲜作用研究[J].现代食品科技,2014(11):125-132
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[25]Min S,Krochta J M.Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin,Lacto-ferrin Hydrolysate,and Lactoperoxidase Systems[J].Journal of Food Science,2005,70(2):87-94
[26]郭韵恬.PE基纳米包装材料的研制及其性能研究[D].沈阳:大连工业大学,2015
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[28]González-Aguilar G A,Ruiz-Cruz S,Cruz-Valenzuela R,et al.Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents[J].LWT-Food Science and Technology,2004,37(3):369-376
[29]Suttirak W,Manurakchinakorn S.Potential application of ascorbic acid,citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables[J].Walailak Journal of Science&Technology,2010,7(1):5-14
[30]Altunkaya A,G觟kmen V.Effect of various inhibitors on enzymatic browning,antioxidant activity and total phenol content of fresh lettuce(Lactuca sativa)[J].Food Chemistry,2008,107(3):1173-1179
[31]Arzu A,Vural G.Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce(L.sativa)[J].Food Chemistry,2009,117(1):122-126
[32]Son S M,Moon K D,Lee C Y.Inhibitory effects of various antibrowning agents on apple slices.[J].Food Chemistry,2001,73(1):23-30
[33]Kim D H,Kim H B,Chung H S,et al.Browning control of fresh-cut lettuce by phytoncide treatment.[J].Food Chemistry,2014,159(11):188-192
[34]Alves M M,Gon觭alves M P,Rocha C M R.Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples[J].LWT-Food Science and Technology,2017,80:409-415
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[36]Rojas GrauüMA,Tapia MS,Rodriíguez FJ,et al.Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples[J].Food Hydrocolloids,2007,21(1):118-127
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