生产与科研应用

不同浓度艾叶精油微乳对樱桃保鲜效果的研究

  • 墙梦捷 ,
  • 崔钰涵 ,
  • 鲁晓翔
展开
  • (天津商业大学 生物技术与食品科学学院,天津市食品生物技术重点实验室,天津,300134)
硕士研究生(鲁晓翔教授为通讯作者,E-mail:lxxiang@ tjcu.edu.cn)

收稿日期: 2020-07-14

  修回日期: 2020-08-07

  网络出版日期: 2021-01-13

基金资助

天津市农业科技成果转化与推广项目(201901090)

Study of different concentration of Argyi leaf essential oil microemulsion on the preservation of cherry

  • QIANG Mengjie ,
  • CUI Yuhan ,
  • LU Xiaoxiang
Expand
  • (Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin,300134)

Received date: 2020-07-14

  Revised date: 2020-08-07

  Online published: 2021-01-13

摘要

以艾叶精油微乳为保鲜剂,制备不同质量浓度的可食用艾叶微乳(1、5和10 g/L)对樱桃进行涂膜保鲜效果的研究。通过测定樱桃的腐烂率、可溶性固形物、总抗氧化性、色差及含水量5个指标研究不同浓度艾叶精油微乳对樱桃保鲜效果的影响。结果表明,艾叶精油微乳涂膜可以降低樱桃腐烂率,有效维持樱桃果实的颜色、可溶性固形物含量及含水量,综合5个指标研究来说精油质量浓度为1 g/L时保鲜效果最好,其保鲜作用的机制可能与艾叶精油抑制植物病原菌及有较强的自由基清除作用相关。

本文引用格式

墙梦捷 , 崔钰涵 , 鲁晓翔 . 不同浓度艾叶精油微乳对樱桃保鲜效果的研究[J]. 食品与发酵工业, 2020 , 46(24) : 132 -137 . DOI: 10.13995/j.cnki.11-1802/ts.025049

Abstract

The effect of edible microemulsion prepared from leaf essential oil on the preservation of cherry was studied. The effects of different concentration of leaf essential oil microemulsion(1、5、10 g/L)on cherry were studied by measuring the rate of decay, soluble solid, total antioxidant capacity, color difference and water content of cherry. The results showed that coating with the leaf essential oil microemulsion could decrease the rate of cherry decay, and effectively maintain the color of cherry fruit, soluble solids content and water content. According to the study of five indexes, the fresh-keeping effect was the best when the concentration of essential oil was 1 g/L. The mechanism of its fresh-keeping effect may be related to the inhibition of plant pathogenic bacteria and the strong free radical scavenging effect of artemisia archangel leaf essential oil.

参考文献

[1] 胡晓亮,周国燕.四种天然保鲜剂对樱桃番茄贮藏的保鲜效果[J].食品科学,2012,33(10):287-292.
HU X L, ZHOU G Y.Preservation effect of four natural preservatives on cherry tomatoes[J].Food Science,2012, 33(10):287-292.
[2] 赵珊,贡汉生,田亚晨,等.苯乳酸-海藻酸钠涂膜保鲜剂的制备及其在甜樱桃保鲜中的应用[J].食品科学,2018, 39(11):221-226.
ZHAO S, GONG H S, TIAN Y C, et al.Preparation of PLA/SA composite coating and its application in quality preservation of sweet cherries[J].Food Science,2018, 39(11):221-226.
[3] 潘廷跳,石停凤,文狄,等.魔芋葡甘聚糖复合膜液对樱桃番茄的保鲜效果[J].食品工业,2020,41(6):60-63.
PAN Y T, SHI T F, WEN D, et al.Study on preservation of cherry tomato by konjac glucomannan composite coating solution[J].Food Industry,2020, 41(6):60-63.
[4] ZAHI M R,HATTAB M E,Enhancing the antimicrobial activity of d-limonene nanoemulsion with the inclusion of ε-polylysine[J].Food Chemistry, 2017,221:18-23.
[5] ADHAVEN P,KAUR G.Essential oil nanoemulsions of wild patchouli attenuate multi-drug resistant gram-positive, gram-negative and Candida albicans[J].Industrial Crops and Products, 2017,100:106-116.
[6] SALVIA T L,ROJAS G M A,Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions[J].Food Control, 2014,37:292-297.
[7] 郑锋,赵文渊,倪佳丽,等.桔子油微乳体系的构建及其对葡萄品质的保鲜效果研究[J].食品工业科技,2013,34(15):309-314.
ZHENG F, ZHAO W Y, NI J L, et al.Study on construction of essential oil microemulsions system of orange and its preservation effect orange and its preservation effect on the grape quality[J].Science and Technology of Food Industry, 2013, 34(15):309-314.
[8] KIM S Y, KANG D H.Antimicrobial activity of plant extracts against Salmonella Typhimurium, Escherichia coli O157∶H7, and Listeria monocytogenes on fresh lettuce[J].Journal of Food Science, 2011,76(1):41-46.
[9] 孙正烜. 新型可食性纳米乳涂膜保鲜剂的制备及其应用[D].浙江:浙江农林大学,2019.
SUN Z H.Preparation and application of a new edible nanoemulsion film preservative[D].Hangzhou:Zhejiang Agriculture and forestry University, 2019.
[10] 刘孟禹,钱玉娇,张敏欢,等.改性PBS薄膜对樱桃番茄的自发气调保鲜效果[J].食品工业,2019,40(8):169-174.
LIU M Y, QIAN Y J, ZHANG M H, et al.Preservation effect of modified PBS film on cherry tomato[J].Food Industry, 2019, 40(8):169-174.
[11] 宋文龙,李洋洋,郜海燕,等.生姜精油微胶囊薄膜包装对秋葵保鲜效果的影响[J].食品与发酵工业, 2020, 46(8):142-148.
SONG W L, LI Y Y, HAO H Y, et al.Effect of ginger essential oil microcapsule film packaging on okra preservation[J].Food and Fermentation Industries, 2020, 46(8):142-148.
[12] 李金娜,方海田,刘慧燕,等.不同贮藏温度对采后碧娇樱桃番茄生理和品质的影响[J].食品工业,2019,40(3):111-115.
LI J N, FANG H T, LIU H Y, et al.Effects of different storage temperature on post-harvest physiology and storage quality of bijiao cherry tomato fruits[J].Food Industry, 2019, 40(3):111-115.
[13] 王佳豪,段雅倩,乜兰春,等.羊角脆类甜瓜果实品质因子分析及综合评价[J].中国农业科学,2019,52(24):4 582-4 591.
WANG J H, DUAN Y Q, NIE L C, et al.Factor analysis and comprehensive evaluation of the fruit quality of ‘Yangjiaocui’ Melons[J].Scientia Agricultura Sinica, 2019, 52(24):4 582-4 591.
[14] 许方方.借助核磁共振技术研究西兰花内部的水分状态与分布及热风干燥对其的影响[D].苏州:苏州大学,2017.
XU F F.Investigation on water status and distribution in broccoli and the effects of drying on water using NMR methods Abstact[D].Shuzhou:Shuzhou university, 2017.
[15] 韩永萍,李可意,孙波,等.茶树油复合多种天然产物对樱桃的保鲜作用研究[J].食品工业科技,2018,39(7):40-43.
HAN Y P, LI K Y, SUN B,et al.Study on fresh-keeping to cherry with a compound containing tea tree oil and multiple natural products[J].Science and Technology of Food Industry, 2018, 39(7):40-43.
[16] 蒋金勇,唐海兵,栾东磊,等.聚乳酸/聚丁二酸-己二酸丁二酯可降解抗氧化薄膜对鲜切西兰花的保鲜效果[J].食品科学,2019,40(13):274-280.
JIANG J Y, TANG H B, LUAN D L,et al.Effect of polylactic acid/poly (butylene succinate-co-adipate) biodegradable Film containing different essential oils in preserving quality and extending shelf-life of Fresh-Cut broccoli[J].Food science, 2019, 40(13):274-280.
[17] 田竹希,龙明秀,李咏富,等.短波紫外线照射和~(60)Co-γ辐照处理对大樱桃贮藏品质的影响[J].食品科学, 2019,40(23):269-276.
TIAN Z X, LONG M X, LI Y F, et al.Effects of short-wave ultraviolet(UV-C) light and 60Co-γ irradiation on the storage quality of cherry fruits[J].Food Science, 2019, 40(23):269-276.
[18] 陶紫,赵振刚.香茅草精油微乳液的构建及其抗氧化活性分析[J].现代食品科技,2018,34(10):156-164.
TAO Z, ZHAO Z G.Preparation of microemulsion of cymbopogon citratus (DC) stapf essential oil and analysis of antioxidant activity[J].Modern Food Science and Technology, 2018, 34(10):156-164.
[19] MORADI S, SHAYESTEH K, BEHBUDI G.Preparation and characterization of biodegradable lignin-sulfonate nanoparticles using the microemulsion method to enhance the acetylation efficiency of lignin-sulfonate[J].International Journal of Biological Macromolecules,2020,160:632-641.
[20] BURT S.Essential oils:Their antibacterial properties and potential applications in foods:A review[J].Food Microbiol,2004,94(3):223-253.
[21] 刘慧,张静林,刘杰超,等.施硒对樱桃番茄贮藏品质及3种活性氧代谢酶的影响[J].食品工业科技,2019,40(24):256-261.
LIU H, ZHANG J L, LIU J C,et al.Effects of selenium on cherry tomato storage qualities and involved three active oxygen metabolism related enzymes[J].Science and Technology of Food Industry, 2019, 40(24):256-261.
[22] 崔建潮,贾晓辉,孙平平,等.不同品种甜樱桃果实贮藏期间品质及生理特性变化[J].保鲜与加工,2019,19(5):24-32.
CUI J C, JIA X H, SUN P P,et al.Changes in the quality and physiological property of different varieties of sweet cherry during storage[J].Storage and Process, 2019,19(5):24-32.
[23] 杨金鑫. 不同处理方法对西兰花内部水分状态以及维生素C提取产量的影响[D].苏州:苏州大学,2018.
YANG J X.The effect of different treaments on water status and the yield of vitamin C on broccoli[D].Shuzhou:Shuzhou unibersity, 2018.
[24] 冯蕾. 基于电子鼻及低场核磁共振的黄瓜与樱桃番茄新鲜度智能检测研究[D].无锡:江南大学,2019.
FENG L.Research on freshness intelligent recognition of cucumbers and cherry tomatoes based on electronic nose and low-filed nuclear magnetic resonance[D].Wuxi:Jiangnan universtiy, 2019.
文章导航

/