食品与发酵工业 >

2022 , Vol. 48 >Issue 14: 153 - 159

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031215

研究报告

肉桂精油抗菌包装纸对甜樱桃防腐保鲜效果的影响

  • 赵亚珠 ,
  • 郝晓秀 ,
  • 刘光发 ,
  • 高翔
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  • 1(天津职业大学 包装与印刷工程学院,天津,300410)
    2(天津科技大学 轻工科学与工程学院,天津,300457)
    3(宏观世纪(天津)科技股份有限公司,天津,301700)
第一作者：硕士,讲师(本文通信作者,E-mail:411838665@qq.com)

收稿日期: 2022-02-21

  修回日期: 2022-03-21

  网络出版日期: 2022-08-19

基金资助

天津市科技特派员项目(20YDTPJC00600);天津职业大学横向课题(60002-604066);天津职业大学校企协同创新项目(2021070204);天津职业大学横向课题(60002/604180)

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Effects of antimicrobial packaging paper coated with cinnamon essential oil on the quality of sweet cherries

  • ZHAO Yazhu ,
  • HAO Xiaoxiu ,
  • LIU Guangfa ,
  • GAO Xiang
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  • 1(College of Packaging and Printing Engineering,Tianjin Vocational Institute,Tianjin 300410,China)
    2(School of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)
    3(Hongguanshiji (Tianjin) Technologies Co.Ltd., Tianjin 301700, China)

Received date: 2022-02-21

  Revised date: 2022-03-21

  Online published: 2022-08-19

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摘要

为解决甜樱桃容易腐烂的问题,以肉桂精油、壳聚糖和埃洛石等为原料,制备一种涂布抗菌纸。采用扫描电镜观察埃洛石纳米管负载肉桂精油的微观结构,并研究抗菌纸对6种食源性致腐微生物的抑菌效果。将抗菌纸结合带孔隔离纸在室温条件[(27±2) ℃,相对湿度(50±10)%)]下对甜樱桃进行保鲜应用,研究其对甜樱桃感官品质、腐烂率、菌落总数、硬度、质量损失率和可溶性固形物的影响。结果表明,埃洛石纳米管在负载肉桂精油后直径明显变大,呈现光滑棒状结构;当肉桂精油体积分数≥2%时,抗菌纸对4种霉菌均具有较强抑制作用,对2种细菌的抑制作用低于霉菌。与对照组相比,精油体积分数为4%的抗菌纸可显著降低甜樱桃腐烂率,减缓菌落总数和质量损失率的上升,同时保持甜樱桃感官品质和硬度,可延长甜樱桃货架寿命约3 d。肉桂精油抗菌纸在甜樱桃防腐保鲜方面具有良好的应用价值。

关键词： 甜樱桃; 肉桂精油; 壳聚糖; 埃洛石纳米管; 抗菌纸; 防腐保鲜

本文引用格式

赵亚珠 , 郝晓秀 , 刘光发 , 高翔 . 肉桂精油抗菌包装纸对甜樱桃防腐保鲜效果的影响[J]. 食品与发酵工业, 2022 , 48(14) : 153 -159 . DOI: 10.13995/j.cnki.11-1802/ts.031215

Abstract

In order to minimize postharvest decay of sweet cherries during storage period, a kind of antimicrobial paper was prepared by the method of coating with cinnamon essential oil (EO), chitosan and halloysite. Microstructure of halloysite nanotubes (HNTs) loaded with cinnamon EO were observed by scanning electron microscope (SEM). The antimicrobial activity of antimicrobial paper against 6 kinds of foodborne spoilage microorganisms was measured. The antimicrobial paper combined with perforated release paper was applied to the storage of sweet cherries at room temperature [(27±2) ℃, RH (50±10)%)]. The efficacy of the use of antimicrobial paper on quality attributes of sweet cherries was evaluated during storage, and the sweet cherry fruits were evaluated for sensory attributes, decay rate, total viable count, firmness, weight loss, and total soluble solids every day. The diameters of HNTs became significantly larger after loading with cinnamon EO, and which showed a clubbed form with uniform texture. The antimicrobial paper showed a strong inhibitory effect against the 4 kinds of tested molds when the concentration of cinnamon EO was more than 2% (V/V).However, its inhibitory effect on 2 kinds of test bacteria was lower than that of mold. Compared with control samples, antimicrobial paper treatments with cinnamon EO at concentration of 4% (V/V) significantly inhibited the increase of the decay rate, total viable count and weight loss of sweet cherries, maintained the sensory attributes and firmness of sweet cherries, and extended the sweet cherries’ shelf life for about 3 d. Thus, the treatment of antimicrobial packaging paper containing cinnamon EO will become a promising strategy to improve the quality and shelf life of sweet cherry fruits during storage.

Key words： sweet cherry; cinnamon essential oil; chitosan; halloysite nanotubes; antimicrobial paper; preservation

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