食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 160 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025999

生产与科研应用

柚子精油微胶囊的制备及其对鲜切苹果保鲜效果的研究

  • 杜津 ,
  • 何悦 ,
  • 刘敏 ,
  • 曹思源 ,
  • 徐丹 ,
  • 任丹
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  • 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(徐丹教授为通讯作者,E-mail:xud@swu.edu.cn)

收稿日期: 2020-10-25

  修回日期: 2020-12-09

  网络出版日期: 2021-08-20

基金资助

中央高校基本科研业务费重点项目(XDJK2020B042)

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Preparation of pomelo essential oil microcapsule and its preservation effect on fresh-cut apples

  • DU Jin ,
  • HE Yue ,
  • LIU Min ,
  • CAO Siyuan ,
  • XU Dan ,
  • REN Dan
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China)

Received date: 2020-10-25

  Revised date: 2020-12-09

  Online published: 2021-08-20

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摘要

为防止柚子精油氧化并达到缓释效果,该研究将柚子精油包封到微胶囊中,并对其制备工艺进行优化,测定其对鲜切苹果的保鲜效果。首先测定了精油的组成和抗氧化性,然后以明胶和阿拉伯胶为壁材制备微胶囊,采用包封率和粒径为评价指标,优化了溶液pH、芯材添加量和壁材添加量等参数;对最优条件下得到的微胶囊进行表征;采用精油微胶囊悬浮液对鲜切苹果进行浸泡,考察浸泡时间对贮藏品质的影响。结果表明,柚子精油中的主要成分为D-柠檬烯,柚子精油对DPPH自由基的清除率随其质量浓度的增加而提高。当pH值为3.9、芯材添加量为0.5%(体积分数)、壁材添加量1%(质量分数)时,制备的微胶囊具有较高的包封率(45.3%)和较好的稳定性,粒径为138.2 μm。明胶和阿拉伯胶通过静电相互作用对精油进行包封,包封后精油的热稳定性增强;精油微胶囊冻干前具有规则的球形结构,冻干后也能较好地保持形貌。将鲜切苹果用精油微胶囊溶液浸泡3 min,可较好地抑制其在贮藏期间的褐变,保持其硬度,维持较高的抗坏血酸和总酚含量,并降低精油气味对苹果口味的影响,从而提高其贮藏品质。因此,该研究制得的精油微胶囊有望作为绿色保鲜剂用于鲜切果蔬的贮藏保鲜。

关键词： 柚子精油; 微胶囊; 工艺优化; 鲜切苹果; 保鲜

本文引用格式

杜津 , 何悦 , 刘敏 , 曹思源 , 徐丹 , 任丹 . 柚子精油微胶囊的制备及其对鲜切苹果保鲜效果的研究[J]. 食品与发酵工业, 2021 , 47(14) : 160 -167 . DOI: 10.13995/j.cnki.11-1802/ts.025999

Abstract

In order to prevent the oxidation and extend release time, pomelo essential oil was encapsulated in microcapsules in this study. The preparation process was optimized and its preservation effect on fresh-cut apples was determined. Firstly, the composition and antioxidant activity of essential oil were determined. Then, gelatin and gum arabic were used as wall materials to prepare microcapsules. The parameters such as solution pH, core material addition and the weight percent of wall materials were optimized by using encapsulation efficiency and particle size. The microcapsules obtained under the optimal conditions were characterized. The suspension of essential oil microcapsules was then used to soak the fresh-cut apples, and the effect of soaking time on the storage quality was investigated. The results showed that the main component of pomelo essential oil was D-limonene. The scavenging rate of pomelo essential oil towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals increased with the increase of the weight concentration. When the pH was 3.9, the addition amount of core material was 0.5%(V/V), and the addition amount of wall material was 1%(w/w), the prepared microcapsules had a high encapsulation efficiency of 45.3% and good stability, meanwhile the particle size was 138.2 μm. The essential oil was encapsulated by gelatin and gum arabic through electrostatic interaction. The thermal stability of essential oils was enhanced after encapsulation. A regular spherical structure of the essential oil microcapsules was observed before freeze-drying, and the shape was maintained after the drying. Soaking fresh-cut apples in the essential oil microcapsule solution for 3 minutes could inhibite the browning of apples, maintain the hardness, the high content of ascorbic acid and total phenol. It could also reduce the effects of the smell of essential oils on the taste of apples during storage, and thus improved the storage quality. Therefore, the essential oil microcapsules prepared in this study are expected to be used as a green preservative for the preservation of fresh-cut fruits and vegetables.

Key words： pomelo essential oil; microcapsule; process optimization; fresh-cut apple; fresh-keeping

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