生产与科研应用

纳米纤维素/壳聚糖复合涂膜在红桔保鲜中的应用

  • 余易琳 ,
  • 徐丹 ,
  • 任丹 ,
  • 吴习宇
展开
  • 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)
硕士研究生(徐丹副教授为通讯作者,E-mail:xud@swu.edu.cn)。

收稿日期: 2019-06-12

  网络出版日期: 2020-03-13

基金资助

国家自然科学基金面上项目(31772028)

Effects of nanocrystal cellulose/chitosan composite coatings on red tangerine preservation

  • YU Yilin ,
  • XU Dan ,
  • REN Dan ,
  • WU Xiyu
Expand
  • 1 (College of Food Science, Southwest University, Chongqing 400700, China)
    2 (Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China)

Received date: 2019-06-12

  Online published: 2020-03-13

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。

本文引用格式

余易琳 , 徐丹 , 任丹 , 吴习宇 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.021333

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.

参考文献

[1] LIU Yuqin,HEYING E,TANUMIHARDJO S A.History,global distribution,and nutritional importance of citrus fruits[J]. Comprehensive Reviews in Food Science and Food Safety,2012,11(6):530-545.
[2] BALDWIN E A,BAI J,HAGENMAIER R.Edible Coatings and Films to Improve Food Quality[M].Boca Raton CRC Press,2012.
[3] GOLDENBERG L,YANIV Y,PORAT R,et al.Mandarin fruit quality:A review[J].Science of Food and Agriculture,2018,98(1): 18-26.
[4] FERNANDES S,FREIRE C,SILVESTRE A,et al.Transparent chitosan films reinforced with a high content of nanofibrillated cellulose[J].Carbohydrate Polymers,2010,81(2):394-401.
[5] ALI A,MUHAMMADMT M,SIJAM K,et al.Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage[J].Food Chemistry,2011,124(2):620-626.
[6] DENG Z,JUNG J,SIMONSEN J,et al.Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages[J].Journal of Food Science,2017,82(2):453-462.
[7] DONG Huaqiang,CHENG Liangying,TAN Jiahou,et al.Effects of chitosan coating on quality and shelf life of peeled litchi fruit[J].Journal of Food Engineering,2004,64(3):355-358.
[8] HERN NDEZ MU OZ P,ALMENAR E,VALLE V D,et al.Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage[J].Food Chemistry,2008,110(2):428-435.
[9] XU Dan,QIN Hairong,REN Dan.Prolonged preservation of tangerine fruits using chitosan/montmorillonite composite coating[J].Postharvest Biology and Technology,2018,143:50-57.
[10] 徐放,赵鹏宇,吴小虎,等.中草药结合涂膜用于草莓保鲜的研究[J].安徽农业学,2013,41(6):2 655-2 657;2 665.
[11] SHAH S W A,JAHANGIR M,QAISAR M,et al.Storage stability of kinnow fruit (Citrus reticulata) as affected by CMC and guar gum-based silver nanoparticle coatings[J].Molecules,2015,20(12):22 645-22 661.
[12] 刁小琴,关海宁,乔秀丽,等.壳聚糖/纳米二氧化钛涂膜对休眠后期马铃薯品质及生理指标的影响[J].河南农业科学,2018,47(3):150-154.
[13] 张明月,黎彧,吴梁鹏.纳米材料在食品包装中的研究进展[J].包装工程,2018,39(9):78-85.
[14] 梁春柳.几种纳米物质体外遗传毒性特征的研究[D].广州:南方医科大学,2012.
[15] SIMON P,CHAUDHRY Q,BAKOS D.Migration of engineered nanoparticles from polymer packaging to food a physicochemical view[J].Journal of Food and Nutrition Research,2008,47(3):105-113.
[16] DEHNAD D,MIRZAEI H,EMAM-DJOMEH Z,et al.Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat[J].Carbohydr Polymers,2014,109(1):48-54.
[17] FERRER A,PAL L,HUBBE M.Nanocellulose in packaging:Advances in barrier layer technologies[J].Industrial Crops & Products,2017,95:574-582.
[18] AZEREDO H M C,MATTOSO L H C,ROBERTO J.AVENA B,et al.Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content[J].Journal of Food Science,2010,75(1):7.
[19] KHAN A,KHAN R A,SALMIERI S,et al.Mechanical and barrier properties of nanocrystalline cellulose reinforced chitosan based nanocomposite films[J].Carbohydr Polymer,2012,90(4):1 601-1 608.
[20] 秦海容,徐丹,刘琴.壳聚糖复合涂膜的微观形貌变化及其对红桔的保鲜效果[J].食品与发酵工业,2018,44(2):233-239.
[21] 刘忠明,董峰,王小林,等.纳米纤维素/壳聚糖复合膜的制备和性能[J].包装工程,2016,37(17):75-79.
[22] CAO Xiaodong,HUA Dong,LI Changming.New nanocomposite materials reinforced with flax cellulose nanocrystals in waterborne polyurethane[J]. Biomacromolecules,2007,8(3):899-904.
[23] KHAN A,KHAN R A,SALMIERI S,et al.Mechanical and barrier properties of nanocrystalline cellulose reinforced chitosan based nanocomposite films[J].Carbohydrate Polymers,2012,90(4):1 601-1 608.
[24] ARNON H,GRANIT R,PORAT R,et al.Development of polysaccharides-based edible coatings for citrus fruits:A layer-by-layer approach[J].Food Chemistry,2015,166:465-472.
[25] GHASEMNEZHAD M,NEZHAD M A,GERAILOO S.Changes in postharvest quality of loquat (Eriobotrya japonica) fruits influenced by chitosan[J].Horticulture Environment and Biotechnology,2011,52(1):40-45.
[26] ZAPATA P J,FABIAN G,DOMINGO M R,et al.Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality[J].Journal of the Science of Food and Agriculture,2008,88:1 287-1 293.
[27] 邓丽莉,黄艳,周玉翔.壳寡糖处理对柑桔果实贮藏品质的影响[J].食品工业科技,2009,30(7):287-290.
[28] PETRICCIONE M,De S F,PASQUARIELLO M S,et al.The Effect of chitosan coating on the quality and nutraceutical traits of sweet cherry during postharvest life[J].Food and Bioprocess Technology,2015,8(2):394-408.
[29] DASGUPTA A,KLEIN K.Antioxidants in food,vitamins and supplements[M].Acdemic Press,2014:97-111.
[30] WANG Hong,CHEN Gu,GUO Xinbo.Influence of the stage of ripeness on the phytochemical profiles,antioxidant and antiproliferative activities in different parts of Citrus reticulata Blanco cv.Chachiensis[J].LWT-Food Science and Technology,2016,69:67-75.
文章导航

/