文章摘要
李保祥,马鑫,谢思旎,刘佳怡,王广媛,王俊彦,李统兵.壳聚糖-肉桂精油复合涂膜的制备及其对核桃贮藏品质的影响[J].包装工程,2023,44(21):152-160.
LI Bao-xiang,MA Xin,XIE Si-ni,LIU Jia-yi,WANG Guang-yuan,WANG Jun-yan,LI Tong-bing.Preparation of Chitosan Cinnamon Essential Oil Composite Film and Its Effect on Walnut Storage Quality[J].Packaging Engineering,2023,44(21):152-160.
壳聚糖-肉桂精油复合涂膜的制备及其对核桃贮藏品质的影响
Preparation of Chitosan Cinnamon Essential Oil Composite Film and Its Effect on Walnut Storage Quality
投稿时间:2023-04-18  
DOI:10.19554/j.cnki.1001-3563.2023.21.019
中文关键词: 壳聚糖(CS)  肉桂精油(CEO)  性能表征  核桃  贮藏品质
英文关键词: chitosan (CS)  cinnamon essential oil (CEO)  property characterization  walnut  storage quality
基金项目:2022年中央财政林草科技推广示范项目([2022]TG11);新疆农业大学校级大学生创新创业项目(dxscx2022344)
作者单位
李保祥 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
马鑫 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
谢思旎 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
刘佳怡 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
王广媛 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
王俊彦 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
李统兵 新疆农业大学 食品科学与药学学院乌鲁木齐 830052 
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中文摘要:
      目的 研究壳聚糖(Chitosan,CS)浓度和肉桂精油(Cinnamon Essential Oil,CEO)添加量对复合膜性能(力学性能、透氧率、吸湿率、抗氧化性)的影响及最佳复合涂膜对核桃贮藏品质的作用效果。方法 采用不同质量分数(1%、1.5%、2%)的CS与不同质量分数(0.1%、0.2%、0.3%、0.4%)的CEO制备复合涂膜,对涂膜的各项性能进行表征,采用最佳比例的复合涂膜处理核桃,测定核桃在贮藏期间的营养及氧化相关指标的变化。结果 质量分数为1.5%的CS和质量分数为0.3%的CEO制备的复合膜具备良好的机械与抗氧化性能,经过涂膜处理后的核桃相较于对照组和纯CS处理组能够有效保持核桃在贮藏期间含水量、可溶性蛋白、脂肪的含量及较高的过氧化物酶(Peroxidase,POD)活性;同时抑制了核桃在贮藏期间酸价、丙二醛含量、多酚氧化酶(Polyphenol Oxidase,PPO)活性的增加。结论 添加CEO能够有效提升壳聚糖涂膜的性能,最佳比例制备的CS-CEO复合涂膜可以较好地保持核桃在贮藏期间的营养与抗氧化品质。
英文摘要:
      The work aims to investigate the effect of chitosan (CS) concentration and cinnamon essential oil (CEO) addition on the properties of composite films (mechanical properties, oxygen permeability, moisture absorption, resistance to oxidation) and the optimal effect of composite films on the storage quality of walnuts. This study adopted CS with different mass concentrations (1%, 1.5%, 2%) and CEO with different mass concentrations (0.1%, 0.2%, 0.3%, 0.4%) to prepare composite films. Various properties of the films were characterized. Walnuts were treated with the optimal ratio of composite films to determine the changes in nutritional and oxidative related indicators during storage. The results showed that the composite film prepared with 1.5% concentration of CS and 0.3% concentration of CEO had good mechanical properties and resistance to oxidation. Compared with the control and pure CS treatment, the walnut treated with the film could effectively maintain its water content, soluble protein, fat content, and high peroxidase (POD) activity during storage; At the same time, it inhibited the increase in acid value, malondialdehyde content, and polyphenol oxidase (PPO) activity of walnuts during storage. Therefore, adding CEO can effectively improve the properties of chitosan films, and the CS-CEO composite film prepared in the optimal proportion can better maintain the nutritional and antioxidant quality of walnuts during storage.
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