采用壳聚糖-明胶为壁材,以生姜精油为芯材,通过喷雾干燥的方法制备生姜精油微囊,并将其作为抗菌剂加入低密度聚乙烯(low-density polyethylene,LDPE)和乙烯-醋酸乙烯酯(ethylene-vinyl acetate,EVA)中,通过共混挤出、挤出流延工艺制备聚乙烯-生姜精油微囊活性包装。通过扫描电子显微镜测定添加有生姜精油微囊的LDPE/EVA薄膜微观结构,研究微囊的添加对LDPE/EVA薄膜性能的影响,并以空白LDPE/EVA薄膜及添加有壳聚糖-明胶微球的LDPE/EVA薄膜为对照,对秋葵进行保鲜实验。结果表明,生姜精油微囊加入后LDPE/EVA薄膜完整性良好,微囊的加入使薄膜透湿性增强[(2.60±1.607) g/(m·Pa·s)],透氧性增加[(3 166.75±4.98) cm3/(m2·24 h·0.1 MPa)]。含有生姜精油微囊的LDPE/EVA薄膜相较于对照组能在4 ℃的贮藏条件下有效调控包装袋中气体含量(生姜精油微囊组12 d时O2与CO2体积比接近6∶1),显著减缓秋葵果实质量损失及硬度降低,抑制丙二醛含量的降低,低场核磁共振显示活性包装可以有效维持结合水含量,减慢秋葵采后衰老进程,维持果实较好的感官品质,有效延迟秋葵成熟和衰老,从而延长秋葵的保质期。
Microcapsules composed of Chitosan-gelatin/ginger essential oil were prepared by spraying drying. An active packaging film based on low-density polyethylene (LDPE) and ethylene-vinyl acetate (EVA) incorporated with ginger essential oil microcapsule was prepared for blending extrusion and extrusion casting process. The structure of LDPE/EVA film containing ginger essential oil microcapsules was determined by scanning electron microscopy. The effect of microcapsule addition on the properties of LDPE/EVA films was investigated. The okra preserved by blank film and LDPE/EVA film containing chitosan-gelatin microspheres were used as control. Results showed that the integrity of LDPE/EVA film was complete after the addition of ginger essential oil microcapsules. The addition of microcapsules enhanced the moisture permeability of the film[(2.60±1.607)g/(m·Pa·s)]and increased the gas permeability[3 166.75±4.98 cm3/(m2·24h·0.1 MPa)]. Compared with the control group, the LDPE/EVA film containing ginger essential oil microcapsules could effectively control the gas content in the packaging bag (The ratio of oxygen to carbon dioxide in the ginger essential oil microcapsule group was close to 6∶1 at 12 days), which could significantly reduce the weight loss of okra fruit, delay the hardness reduction, and significantly inhibit the MDA content. This treatment could slow down the aging process of okra, maintain the better sensory quality of the fruit and effectively delay the ripening and aging of the okra, thus prolong the shelf life of the okra.
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