为解决荸荠贮藏过程中腐败变质和失水严重等问题,探讨一种荸荠的保鲜处理方法,以结冷胶、瓜尔豆胶和不同浓度的乳酸链球菌素(Nisin)制备食用复合膜,通过抑菌圈法测定复合膜的抑菌性。采用涂膜处理新鲜荸荠,分析贮藏过程中相关指标的变化。结果表明,复合膜对枯草芽孢杆菌具有有效抑制作用,而对大肠杆菌、面包酵母显示出低抑制作用,复合膜的抑菌性能随着Nisin浓度增大而增强。同时荸荠的涂膜实验结果表明,结冷胶-瓜尔豆胶复合膜能延缓贮藏期内荸荠品质下降,并且0.5 g/L Nisin-结冷胶-瓜尔豆胶复合膜效果更加显著,如贮藏25 d后,荸荠果实的好果率为51%,POD活性为0.83 U/g,均明显高于对照组的30%和0.68 U/g,果肉相对电导率比对照组低3.5%,且能较好地维持荸荠的质构变化。Nisin-结冷胶-瓜尔豆胶复合膜可应用于荸荠的保鲜中。
A new edible coating method was developed to solve the problem of water chestnuts spoilage and water loss during storage. The edible composite film was prepared by gellan gum, guar gum and different concentrations of Nisin, followed by antibacterial activity analysis using inhibition zone test. The fresh Chinese water chestnut was coated with edible film, and the changes of related indexes were determined during storage. The composite film exhibited effective inhibition against Bacillus subtilis, but showed a low inhibitory effect on Escherichia coli and Saccharomyces cerevisiae. Besides, the antimicrobial activity of the composite films was enhanced with the increase of Nisin concentration. At the same time, the results of coating experiment on water chestnuts showed that gellan-guar gum composite film could inhibit the deterioration during storage and 0.5 g/L Nisin-gellan-guar gum composite film had significant fresh-keeping effect. For example, after 25 d of storage, the good fruit rate was 51% and POD activity reached 0.83 U/g, which was significantly higher than that of control group (30%, 0.68 U/g). Though the relative conductivity of pulp was 3.5% lower than that of the control group, it could maintain good texture of water chestnuts. Nisin-gellan-guar gum composite film can be used for the preservation of water chestnuts.
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