文章摘要
殷诚,黄崇杏,王健,黄浩河,许扬帆.可食微胶囊涂层对鲜切紫玉淮山抗褐变效果研究[J].包装工程,2019,40(21):7-14.
YIN Cheng,HUANG Chong-xing,WANG Jian,HUANG Hao-he,XU Yang-fan.Anti-browning Effect of Edible Microcapsule Coating on Fresh-cut Purple Yam[J].Packaging Engineering,2019,40(21):7-14.
可食微胶囊涂层对鲜切紫玉淮山抗褐变效果研究
Anti-browning Effect of Edible Microcapsule Coating on Fresh-cut Purple Yam
投稿时间:2019-04-29  修订日期:2019-11-10
DOI:10.19554/j.cnki.1001-3563.2019.21.002
中文关键词: 紫玉淮山  β-环糊精-牛至精油微胶囊  柠檬酸  海藻酸钠  可食涂层  褐变
英文关键词: purple yam  β-cyclodextrin-oregano essential oil microcapsules  citric acid  sodium alginate  edible coating  browning
基金项目:广西重点研发计划(2018AB45007)
作者单位
殷诚 广西大学南宁 530004 
黄崇杏 广西大学南宁 530004 
王健 广西大学南宁 530004 
黄浩河 广西大学南宁 530004 
许扬帆 广西大学南宁 530004 
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中文摘要:
      目的 研究绿色、环保、安全的鲜切果蔬保鲜方法,以延缓鲜切紫玉淮山的褐变进程。方法 以β-环糊精为壁材,牛至精油为芯材,蔗糖脂肪酸酯为乳化剂,利用分子包埋法制备β-环糊精-牛至精油微胶囊;以褐变度为评价指标,通过实验确定抗褐变效果最佳的柠檬酸和海藻酸钠浓度;通过将微胶囊、柠檬酸和海藻酸钠共混制备可食微胶囊涂层,探究可食β-环糊精-牛至精油微胶囊涂层对鲜切紫玉淮山的抗褐变效果。结果β-环糊精-牛至精油微胶囊的表面呈褶皱和堆叠状,且微胶囊形态饱满、大小均匀,粒径大约在40~50 μm之间;通过实验确定抗褐变效果最佳的柠檬酸和海藻酸钠的质量分数分别为0.8%和1.5%;通过扫描电子显微镜观察可知,可食涂层已成功附着在鲜切紫玉淮山表面,且可食涂层较为平整。结论 在24 h的贮藏期内,β-环糊精-牛至精油微胶囊涂层能明显减缓鲜切紫玉淮山的褐变进程。
英文摘要:
      The work aims to study green, environmentally friendly and safe preservation method of fresh-cut fruits and vegetables to delay browning of fresh-cut purple yam. With β-cyclodextrinas the wall material, the oregano essential oil as the core material and the sucrose fatty acid ester as the emulsifier, the β-cyclodextrin-oregano essential oil microcapsules were prepared by molecular inclusion method. With the browning degree as the evaluation index, the concentrations of citric acid and sodium alginate with the best anti-browning effect were determined by experiments. Edible coating containing microcapsules was prepared by blending microcapsules, citric acid and sodium alginate, and the anti-browning effect of edible coating of β-cyclodextrin-oregano essential oil microcapsules on fresh-cut purple yam was studied. The results showed that, the surface of β-cyclodextrin-oregano essential oil microcapsules was wrinkled and stacked, and the microcapsules were full and uniform in size, with the particle size of about 40~50 μm.The mass fractions of citric acid and sodium alginate with the best anti-browning effect were 0.8% and 1.5%, respectively. Scanning electron microscope observation showed that, the edible coating had been successfully attached to the surface of fresh-cut purple yam, and the edible coating was relatively smooth. It can be concluded that, the coating of β-cyclodextrin-oregano essential oil microcapsules can significantly slow down the browning process of fresh-cut purple yam during the 24 h storage period.
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