为全面地探究柠檬醛纳米乳/壳聚糖复合涂膜对柑橘果实的保鲜机理,研究首先表征了柠檬醛纳米乳添加量(10%、20%和30%,质量分数)对壳聚糖平板膜拉伸性能和透过性能,以及膜液在果实表皮润湿性能的影响,然后测定了复合涂膜对蜜桔果实贮藏品质的影响。结果表明,柠檬醛纳米乳可增强壳聚糖膜的塑性,提高薄膜的水蒸气透过系数与氧气透过系数;添加10%的纳米乳使得涂膜液在蜜桔果皮表面的接触角由纯壳聚糖膜液的80.49°降至66.2°,铺展系数则由-53.48 mN/m提升至-23.02 mN/m,较好地改善了涂膜液对蜜桔果皮的润湿性,提高了二者的界面相互作用。将柠檬醛纳米乳/壳聚糖复合涂膜用于蜜桔保鲜时,可较好地抑制果实的腐烂,降低其呼吸强度并维持较为稳定的营养物质含量。其中,纳米乳添加量为20%的涂膜对果实腐烂的抑制效果最好,贮藏19 d后该组果实的腐烂率仅为16.67%,而对照组的腐烂率已超过30%。因此,柠檬醛纳米乳的添加既可提高涂膜在果皮表面的铺展性能以改善涂膜结构,同时也可通过柠檬醛的释放来减少微生物对果实的侵染,进而显著提高果实的贮藏品质,在果实采后保鲜中具有良好的应用潜力。
To comprehensively explore the fresh-keeping mechanism of citral nanoemulsion/chitosan composite coating on citrus fruits, the study first characterized the effect of citral nanoemulsion additions (10%, 20%, and 30%, mass ratio) on the tensile properties and permeation properties of the chitosan films, as well as the effect on the wetting properties of the coating solution on the fruit peel. And then the effect of composite coating on the storage quality of tangerine fruit was measured. Results showed that the citral nanoemulsion enhanced the plasticity of the chitosan film and improved the water vapor and oxygen transmission coefficient of the film. The contact angle of the coating solution on the fruit peel decreased by adding 10% nanoemulsion from 80.49° to 66.2°, and the spreading coefficient increased from -53.48 mN/m to -23.02 mN/m, which improved the wettability of the coating solution to the fruit peel and increased the interfacial interaction between them. When the citral nanoemulsion/chitosan composite coating was used for the preservation of tangerine, it inhibited the fruit rotting, reduced its respiration intensity, and maintained a relatively stable nutrient content. Among them, the coating with a nanoemulsion content of 20% had the best inhibitory effect on fruit rotting with a rotting rate as low as 16.67% after 19 days of storage, while the rotting rate of the control group exceeded 30%. Therefore, the addition of citral nanoemulsion can not only improve the spreading performance of the coating film on the fruit peel to improve the structure of the coating film but also reduce the infection of microorganisms on the fruit through the release of citral, thereby significantly improving the storage quality of the fruit and showing good application potential in postharvest preservation of fruits.
[1] LU S J, CHENG G Y, LI T, et al.Quantifying supply chain food loss in China with primary data:A large-scale, field-survey based analysis for staple food, vegetables, and fruits[J].Resources, Conservation and Recycling, 2022, 177:106006.
[2] 李海燕. 基于发散型蛛网模型的生鲜果蔬物流体系构建[J].物流科技, 2022, 45(3):12-15.
LI H Y.Reach on the construction of fresh fruit and vegetable logistics system based on divergent spider web model[J].Logistics Sci-Tech, 2022, 45(3):12-15.
[3] PALOU L, VALENCIA-CHAMORRO S, PÉREZ-GAGO M.Antifungal edible coatings for fresh citrus fruit:A review[J].Coatings, 2015, 5(4):962-986.
[4] OTONI C G, AVENA-BUSTILLOS R J, AZEREDO H M C, et al.Recent advances on edible films based on fruits and vegetables:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2017, 16(5):1 151-1 169.
[5] 马胜亮, 刘文良, 胡亮.可食性绿色包装膜的研究进展[J].包装工程, 2020, 41(23):90-97.
MA S L, LIU W L, HU L.Research progress on edible green packaging film[J].Packaging Engineering, 2020, 41(23):90-97.
[6] SUN X X, WU Q L, PICHA D H, et al.Comparative performance of bio-based coatings formulated with cellulose, chitin, and chitosan nanomaterials suitable for fruit preservation[J].Carbohydrate Polymers, 2021, 259:117764.
[7] CHOI W Y, PARK H J, AHN D J, et al.Wettability of chitosan coating solution on ‘Fuji’ apple skin[J].Journal of Food Science, 2002, 67(7):2 668-2 672.
[8] VIEIRA J M, FLORES-LÓPEZ M L, DE RODRÍGUEZ D J, et al.Effect of chitosan-Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit[J].Postharvest Biology and Technology, 2016, 116:88-97.
[9] FLORES Z, MARTÍN D S, VILLALOBOS-CARVAJAL R, et al.Physicochemical characterization of chitosan-based coating-forming emulsions:Effect of homogenization method and carvacrol content[J].Food Hydrocolloids, 2016, 61:851-857.
[10] 徐婷. 柠檬醛纳米乳状液的制备及稳定机理研究[D].上海:上海应用技术大学, 2016.
XU T.Research on the preparation and stabilized mechanism of citral nanoemulsion[D].Shanghai:Shanghai Institute of Technology, 2016.
[11] 曹建康, 姜微波, 赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007.
CAO J K, JIANG W B, ZHAO Y M.Guide to Post-Harvest Physiology and Biochemistry Experiment of Fruits and Vegetables[M].Beijing:China Light Industry Press, 2007.
[12] SINGH Y, MEHER J G, RAVAL K, et al.Nanoemulsion:Concepts, development and applications in drug delivery[J].Journal of Controlled Release, 2017, 252:28-49.
[13] 谭瑞心, 张万刚, 周光宏.牛至精油-羧甲基纤维素活性包装膜制备及其抗氧化和抗菌性能研究[J].食品工业科技, 2019, 40(12):90-96.
TAN R X, ZHANG W G, ZHOU G H.Preparation of oregano essential oil-carboxymethyl cellulose active packaging films and their antioxidant and antibacterial properties[J].Science and Technology of Food Industry, 2019, 40(12):90-96.
[14] KADAM D, SHAH N, PALAMTHODI S, et al.An investigation on the effect of polyphenolic extracts of Nigella sativa seedcake on physicochemical properties of chitosan-based films[J].Carbohydrate Polymers, 2018, 192:347-355.
[15] 孙彬青, 卢立新.风味物质在聚乙烯薄膜中吸附扩散的重要参数[J].食品与发酵工业, 2019, 45(22):27-31;46.
SUN B Q, LU L X.Study on adsorption and diffusion parameters of flavor substances in polyethylene[J].Food and Fermentation Industries, 2019, 45(22):27-31;46.
[16] NISAR T, WANG Z C, YANG X, et al.Characterization of citrus pectin films integrated with clove bud essential oil:Physical, thermal, barrier, antioxidant and antibacterial properties[J].International Journal of Biological Macromolecules, 2018, 106:670-680.
[17] HAN Y Y, YU M, WANG L J.Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil[J].Food Packaging and Shelf Life, 2017, 15:35-42.
[18] SABINA G, MAGDALENA M, AGNIESZKA C, et al.The effect of whey protein-based edible coatings incorporated with lemon and lemongrass essential oils on the quality attributes of fresh-cut pears during storage[J].Coatings, 2021, 11(7):745.
[19] 鞠健. 丁香酚和柠檬醛对娄地青霉和黑曲霉的协同抑菌机理探究[D].无锡:江南大学, 2021.
JU J.Study on the synergistic inhibitory mechanism of eugenol and citral against Penicillium roqueforti and Aspergillus niger[D].Wuxi:Jiangnan University,2021.
[20] 刘敏, 曹思源, 何悦, 等.柠檬醛纳米乳的制备及其对砂糖桔保鲜效果的研究[J].食品与发酵工业, 2022, 48(24):37-45.
LIU M, CAO S Y, HE Y, et al.Preparation of citral nanoemulsion and its effect on the preservation of Shatangju[J].Food and Fermentation Industries, 2022, 48(24):37-45.
[21] 高红豆, 胡文忠, 管玉格, 等.采后果蔬呼吸代谢途径及其调控研究进展[J].包装工程, 2021, 42(15):30-38.
GAO H D, HU W Z, GUAN Y G, et al.Research achievements in respiration metabolism way and control methods of post-harvest fruits and vegetables[J].Packaging Engineering, 2021, 42(15):30-38.
[22] PETRICCIONE M, DE SANCTIS 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.
[23] HAZRATI S, KASHKOOLI A B, HABIBZADEH F, et al.Evaluation of Aloe vera gel as an alternative edible coating for peach fruits during cold storage period[J].Gesunde Pflanzen, 2017, 69(3):131-137.
[24] NAIR M S, SAXENA A, KAUR C.Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.)[J].Food Chemistry, 2018, 240:245-252.
