张腾,江昊.超声渗透等离子活化水对香蕉切片鲜切品质的影响[J].包装工程,2023,44(5):65-74.
ZHANG Teng,JIANG Hao.Effect of Ultrasonic Osmosis Plasma Activated Water on Fresh-cut Quality of Banana Slices[J].Packaging Engineering,2023,44(5):65-74. |
| 超声渗透等离子活化水对香蕉切片鲜切品质的影响 |
| Effect of Ultrasonic Osmosis Plasma Activated Water on Fresh-cut Quality of Banana Slices |
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| DOI：10.19554/j.cnki.1001-3563.2023.05.009 |
| 中文关键词: 等离子活化水 香蕉切片 活性氧 酶活性 贮藏品质 |
| 英文关键词: plasma activated water (PAW) banana slices reactive oxygen species (ROS) enzyme activity storage quality |
| 基金项目:国家自然科学基金(3207161197);陕西省重点产业链一般项目(2021NY–166，2022ZDLNY04–02);中国高校科学基金(2452019066) |
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| 中文摘要: |
| 目的 利用等离子活化水处理香蕉切片不同时间，以达到对香蕉切片护色的目的，并探究贮藏期间的特性变化规律。方法 使用低温等离子体(Cold Plasma, CP)处理去离子水产生等离子活化水(Plasma Activated Water, PAW)，超声辅助PAW处理香蕉切片后测定PAW处理对香蕉切片微观结构、贮藏性质、风味物质、酶促褐变关键酶及活性氧水平的变化。结果 与对照组相比，PAW处理增强了贮藏期间多酚氧化酶(Polyphenol Oxidase, PPO)和过氧化物酶(Peroxidase, POD)的活性;改善了切片的硬度、水分含量、色度值等贮藏特性。激光扫描共聚焦显微镜的荧光结果显示，PAW处理提高了切片细胞中活性氧(Reactive Oxygen Species, ROS)的水平。此外，气相色谱–质谱的结果表明，PAW处理增加了香蕉切片中酯类物质的百分比，而在处理后的香蕉切片中没有检测到醇类物质。由扫描电子显微镜表征可知，PAW处理影响了香蕉切片的表面微观结构，使香蕉切片表面变得粗糙并伴有损伤的出现。结论 香蕉切片在PAW–30 s处理下具有较强的抗氧化活性，较好的贮藏品质以及对风味物质和微观结构较小的影响。PAW对果蔬鲜切品质有积极作用，采用PAW–30 s对鲜切果蔬产品进行加工贮藏具有广阔的前景和更环保的经济效益。 |
| 英文摘要: |
| The work aims to treat banana slices with plasma activated water for different time to achieve color protection and investigate the pattern of change in properties during storage. Plasma activated water (PAW) was generated by treating deionized water with cold plasma (CP), and the changes in microstructure, storage properties, flavor substances, key enzymatic browning enzymes and reactive oxygen species levels of banana slices were measured after ultrasound-assisted PAW treatment. Compared with the control, PAW treatment enhanced the activities of polyphenol oxidase (PPO) and peroxidase (POD) during storage and improved storage properties such as hardness, moisture content, and color value of slices. According to the fluorescence results of confocal laser scanning microscope, PAW treatment promoted the level of reactive oxygen specie (ROS) in the cells of the slices. In addition, gas chromatography-mass spectrometry results showed that PAW treatment increased the percentage of esters in banana slices, while no alcohols were detected after the treatment. Scanning electron microscopy characterized that PAW treatment affected the surface microstructure of banana slices, causing the surface of banana slices to become rough, accompanied by the appearance of damage. Banana slices treated with PAW-30 s show strong antioxidant activity, better storage quality and less effect on flavor substances and microstructure. Therefore, PAW has a positive effect on the fresh-cut quality of fruits and vegetables, and the use of PAW-30 s for processing and storage of fresh-cut fruits and vegetables has a broad prospect and more environmentally friendly economic benefits. |
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