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食品与发酵工业  2020, Vol. 46 Issue (2): 135-141    DOI: 10.13995/j.cnki.11-1802/ts.021333
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
纳米纤维素/壳聚糖复合涂膜在红桔保鲜中的应用
余易琳1, 徐丹1,2*, 任丹1,2*, 吴习宇1,2*
1 (西南大学 食品科学学院,重庆,400700)
2 (西南大学,食品贮藏与物流研究中心,重庆,400700)
Effects of nanocrystal cellulose/chitosan composite coatings on red tangerine preservation
YU Yilin1, XU Dan1,2*, REN Dan1,2*, WU Xiyu1,2*
1 (College of Food Science, Southwest University, Chongqing 400700, China)
2 (Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China)
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摘要 为探寻安全高效的可食性涂膜应用于柑橘保鲜,选取壳聚糖(chitosan,CS)和纳米纤维素(nanocrystal cellulose,NCC)两种天然材料进行复合,对红桔进行涂膜保鲜。首先制备了独立膜,考察了NCC对独立膜抗张性能和透过性能的影响;然后将NCC/CS复合涂膜用于红桔保鲜,考察其对红桔腐烂率和各项生理品质指标的影响。结果表明,NCC的添加有助于提高复合独立膜的抗张性能,降低其吸湿性。在红桔保鲜中应用时,相较于CS涂膜,NCC/CS复合涂膜可进一步降低红桔在贮藏期间的腐烂率,减少丙二醛的积累,有利于保持果实硬度,并维持其营养物质的含量。其中,NCC质量分数为6%的6NCC/CS复合涂膜对红桔的保鲜效果最为显著。
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余易琳
徐丹
任丹
吴习宇
关键词:  纳米纤维素  壳聚糖  独立膜  涂膜  红桔  保鲜    
Abstract: To explore a safe and efficient edible coating for citrus preservation, two natural material chitosan (CS) and nanocrystal cellulose (NCC) were composited and applied to coating of red tangerine. Firstly, composite independent films were prepared to investigate the effects of NCC on the tensile properties and permeability of independent films. Secondly, NCC/CS composite coatings were used for the preservation of red tangerine. Fruit decay rate and physiological quality of red tangerine were monitored during storage. The results showed that addition of NCC improved tensile properties of independent films and reduced their hygroscopicity. Compared to CS coating, composite coating further reduced the decay rate of red tangerine fruit, slowed down the accumulation of malondialdehyde, kept the fruit firmness and maintained the nutrient content. the preservation effects of 6NCC/CS (the mass fraction of NCC powder is 6% of CS) composite film was the most significant.
Key words:  nanocrystal cellulose    chitosan    independent film    coating    red tangerine    preservation
收稿日期:  2019-06-12                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 国家自然科学基金面上项目(31772028)
作者简介:  硕士研究生(徐丹副教授为通讯作者,E-mail:xud@swu.edu.cn)。
引用本文:    
余易琳,徐丹,任丹,等. 纳米纤维素/壳聚糖复合涂膜在红桔保鲜中的应用[J]. 食品与发酵工业, 2020, 46(2): 135-141.
YU Yilin,XU Dan,REN Dan,et al. Effects of nanocrystal cellulose/chitosan composite coatings on red tangerine preservation[J]. Food and Fermentation Industries, 2020, 46(2): 135-141.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021333  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/135
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