食品与发酵工业 >

2024 , Vol. 50 >Issue 16: 142 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037164

研究报告

含紫苏精油Pickering乳液活性膜的表征及其对冷鲜牛肉品质的影响

  • 马玉莹 ,
  • 曹银娟 ,
  • 余群力 ,
  • 张丽 ,
  • 韩广星
展开
  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730000)
    2(山东绿润食品有限公司,山东 临沂,276600)
第一作者：硕士研究生(余群力教授和张丽教授为共同通信作者,E-mail:yuqunlihl@163.com;zhanglwubd@163.com)

收稿日期: 2023-08-28

  修回日期: 2023-09-28

  网络出版日期: 2024-09-19

基金资助

牦牛梯次高值利用关键技术研发与新产品创制(2021YFD1600204);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)

收起

Characterization of active film containing Perilla essential oil Pickering emulsion for improving storage of chilled beef

  • MA Yuying ,
  • CAO Yinjuan ,
  • YU Qunli ,
  • ZHANG Li ,
  • HAN Guangxing
Expand
  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730000, China)
    2(Shandong Lvyrun Food Co.Ltd., Linyi 276600, China)

Received date: 2023-08-28

  Revised date: 2023-09-28

  Online published: 2024-09-19

Fold

摘要

该研究以大豆分离蛋白(soy protein isolate,SPI)和壳聚糖纳米粒子(chitosan nanoparticles,CSNPs)为乳化剂制备负载紫苏精油(perilla essential oil,PEO)的Pickering乳液(SPI-CSNPs-PEO Pickering, SCEO),并测定了其粒径、Zeta电位和乳化指数,以进一步验证乳液的稳定性。结果表明,随着油相体积分数的增加,Pickering乳液的Zeta电位的绝对值和乳化指数增加,粒径减小。当油相体积分数为80%时粒径更小,乳滴分散均匀,体系更稳定。以细菌纤维素(bacterial cellulose,BC)和聚乙烯醇(polyvinyl alcohol,PVA)为基材,加入不同体积分数(1%、1.5%、2%、2.5%)的Pickering乳液制备BP/SCEO复合膜。红外光谱和扫描电镜结果显示,SCEO增加了膜表面的粗糙程度,与基膜之间形成氢键相互作用;差示扫描量热法分析表明,复合膜的热稳定性提高。此外,SCEO的加入降低了复合膜水蒸气透过率和拉伸强度而升高了断裂伸长率。其中,BP/SCEO3的性能最好。该方法在一定程度上降低了冷鲜牛肉的菌落总数,延缓了氧化酸败,并将其保质期延长了6 d。因此,负载PEO Pickering乳液的复合膜是一种很有前景的食品包装材料。

关键词： Pickering乳液; 细菌纤维素; 聚乙烯醇; 复合膜; 冷鲜牛肉

本文引用格式

马玉莹 , 曹银娟 , 余群力 , 张丽 , 韩广星 . 含紫苏精油Pickering乳液活性膜的表征及其对冷鲜牛肉品质的影响[J]. 食品与发酵工业, 2024 , 50(16) : 142 -150 . DOI: 10.13995/j.cnki.11-1802/ts.037164

Abstract

This study aimed to prepare Pickering emulsions (SCEO) loaded with perilla essential oil (PEO) using soy protein isolate (SPI) and chitosan nanoparticles (CSNPs) as emulsifiers.The particle size, zeta-potential, and emulsification index were determined to confirm the stability of the emulsions.Results showed that the absolute value of the zeta-potential and emulsification index of Pickering emulsion increased and the particle size decreased as the volume fraction of the oil phase increased.The particle size was smaller when the volume fraction of the oil phase was 80%, the emulsion droplets were uniformly dispersed, and the system was more stable.The composite films were prepared by adding different amounts (1%, 1.5%, 2%, 2.5%, volume fraction) of Pickering emulsion with bacterial cellulose (BC) and polyvinyl alcohol (PVA) as substrates.The presence of SCEO increased the surface roughness of the films and formed hydrogen bonding interactions with the base film was shown by Fourier transform infrared spectroscopy and scanning electron microscope.The differential scanning calorimetry analysis showed that the thermal stability of the composite film was improved.Moreover, SCEO was incorporated to reduce the water vapor permeability and tensile strength of the composite film and increase the elongation at break.Interestingly, BP/SCEO3 has the optimal performance.It reduced the total viable count of chilled beef to a certain extent, delayed oxidative rancidity, and extended its shelf life by 6 days.Therefore, PEO Pickering emulsion-loaded composite films are a promising material for food packaging.

Key words： Pickering emulsion; bacterial cellulose (BC); polyvinyl alcohol (PVA); composite film; chilled beef

参考文献

[1] 黄佳茵, 周雅琪, 陈美玉, 等.基于甲基纤维素改性聚乙烯醇指示膜的制备、表征及对南美白对虾的鲜度指示[J].食品科学, 2021, 42(3):194-203.
HUANG J Y, ZHOU Y Q, CHEN M Y, et al.Preparation and characterization of indicator films based on polyvinyl alcohol modified by methyl cellulose and pH-sensitive dyes for shrimp freshness monitoring[J].Food Science, 2021, 42(3):194-203.
[2] 杨眉, 陈袁曦, 于冬云, 等.细菌纤维素/聚乙烯醇复合材料的制备及性能[J].工程塑料应用, 2017, 45(8):20-24.
YANG M, CHEN Y X, YU D Y, et al.Preparation and characterization of bacterial cellulose/poly(vinyl alcohol) composites[J].Engineering Plastics Application, 2017, 45(8):20-24.
[3] JU S Y, ZHANG F L, DUAN J F, et al.Characterization of bacterial cellulose composite films incorporated with bulk chitosan and chitosan nanoparticles:A comparative study[J].Carbohydrate Polymers, 2020, 237:116167.
[4] SMAOUI S, BEN HLIMA H, TAVARES L, et al.Application of essential oils in meat packaging:A systemic review of recent literature[J].Food Control, 2022, 132:108566.
[5] 王艺潼, 王萍, 徐飞, 等.可可精油及其Pickering乳液的体外抗氧化和抑菌活性[J].现代食品科技, 2022, 38(12):16-25.
WANG Y T, WANG P, XU F, et al.Evaluation of the antioxidant and antibacterial activity of cocoa essential oil and its Pickering emulsion in vitro[J].Modern Food Science & Technology, 2022, 38(12):16-25.
[6] 马小强, 白卫滨, 陈嘉莉, 等.花色苷递送系统研究进展[J].食品科学, 2022, 43(7):245-253.
MA X Q, BAI W B, CHEN J L, et al.Progress in the delivery system for anthocyanins[J].Food Science, 2022, 43(7):245-253.
[7] ASFOUR M H, ELMOTASEM H, MOSTAFA D M, et al.Chitosan based pickering emulsion as a promising approach for topical application of rutin in a solubilized form intended for wound healing:In vitro and in vivo study[J].International Journal of Pharmaceutics, 2017, 534(1-2):325-338.
[8] RAN R M, ZHENG T T, TANG P P, et al.Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation[J].Food Chemistry, 2023, 420:136108.
[9] 段方宇, 王越, 张旭, 等.葡萄籽油/大米水解蛋白复合乳液工艺优化及稳定性研究[J].中国食品学报, 2023, 23(5):125-137.
DUAN F Y, WANG Y, ZHANG X, et al.Studies on process optimization and stability of grape seed oil/rice hydrolyzed protein composite emulsion[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(5):125-137.
[10] 马源, 唐善虎, 李思宁, 等.基于β-环糊精/壳聚糖/聚乙烯醇负载牛至油缓释膜的制备及其性能评价[J/OL].食品科学, 2023.http://kns.cnki.net/kcms/detail/11.2206.ts.20230316.1139.008.html.
MA Y, TANG S H, LI S N, et al.Preparation and performance evaluation of oregano oil sustained-release film based on β-cyclodextrin/chitosan/polyvinyl alcohol[J].Food Science, 2023.http://kns.cnki.net/kcms/detail/11.2206.ts.20230316.1139.008.html.
[11] SUN H M, LI S, CHEN S S, et al.Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based Pickering emulsion films incorporated with cinnamon essential oil[J].International Journal of Biological Macromolecules, 2020, 159:696-703.
[12] 国家卫生健康委员会, 国家市场监督管理总局. 食品安全国家标准 食品微生物学检验 菌落总数测定: GB 4789.2—2022. 北京: 中国标准出版社,2022.
National Health Commission, State Administration for Market Regulation. National standard for food safety food microbiology test total number of colonies determination: GB 4789.2—2022 . Beijing: China Standards Press, 2022.
[13] 苟俏敏, 郭宗林, 董春娟, 等.卡拉胶基复合花青素微胶囊指示膜的制备、表征及其对冷鲜牛肉新鲜度的监测[J].食品科学, 2023, 44(9):154-162.
GUO Q M, GOU Z L, DONG C J, et al.Preparation and characterization of indicator films based on carrageenan-based microcapsules containing anthocyanins for monitoring the quality of beef during storage[J].Food Science, 2023, 44(9):154-162.
[14] 杨斌, 曹银娟, 余群力, 等.纳米银酯化淀粉膜对牛肉保鲜的影响[J].食品科学, 2019, 40(23):199-205.
YANG B, CAO Y J, YU Q L, et al.Application of nanosilver esterified starch film in beef preservation[J].Food Science, 2019, 40(23):199-205.
[15] 中华人民共和国国家卫生和计划生育委员会. GB 5009.228—2016食品安全国家标准食品中挥发性盐基氮的测定[S].北京:中国标准出版社, 2017.
National Health and Family Planning Commission of the People's Republic of China GB 5009.228-2016. National standard for food safety determination of volatile salt nitrogen in food[S].Beijing:China Standard Press, 2017.
[16] 姜成辰, 黄泽昊, 周戚薇, 等.OSA淀粉-壳聚糖复合基Pickering乳液的构建及其特性表征[J].食品工业科技, 2023, 44(15):116-125.
JIANG C C, HUANG Z H, ZHOU Q W, et al.Preparation and characterization of Pickering emulsion stabilized by OSA starch/chitosan complexes[J].Science and Technology of Food Industry, 2023, 44(15):116-125.
[17] 万文瑜, 闫圣坤, 孔令明, 等.核桃蛋白-黄原胶复合pickering乳液的制备工艺优化[J].中国油脂, 2023, 48(7):85-89.
WAN W Y, YAN S K, KONG L M, et al.Optimization of preparing walnut protein-xanthan composite Pickering emulsion[J].China Oils and Fats, 2023, 48(7):85-89.
[18] 郑环宇, 孔洋, 郑丽, 等.大豆蛋白-多糖复合物结构与性能及其稳定性研究[J].农业机械学报, 2022, 53(6):406-415.
ZHENG H Y, KONG Y, ZHENG L, et al.Effect of soybean protein-polysaccharides complexes on structure, properties and stability[J].Transactions of the Chinese Society for Agricultural Machinery, 2022, 53(6):406-415.
[19] 闫紫玮, 郭瑞阳, 王小雪, 等.玉米醇溶蛋白/果胶稳定的肉桂精油皮克林乳液制备工艺的优化[J].中国食品学报, 2023, 23(3):260-270.
YAN Z W, GUO R Y, WANG X X, et al.Optimization of preparation process for cinnamon essential oil-encapsulated Pickering emulsion stabilized by zein/pectin composite colloidal particles[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(3):260-270.
[20] 郭子鸣, 丰雪影, 徐晓云, 等.非可溶性柑橘纤维-玉米油皮克林乳液的构建及性质表征[J].华中农业大学学报, 2023, 42(2):202-208.
GUO Z M, FENG X Y, XU X Y, et al.Construction and characterization of insoluble citrus fiber-corn oil Pickering emulsion[J].Journal of Huazhong Agricultural University, 2023, 42(2):202-208.
[21] 韩墨, 于化鹏, 彭羽, 等.辛烯基琥珀酸淀粉酯纳米颗粒稳定Pickering乳液及其乳化性分析[J].食品研究与开发, 2022, 43(5):28-34.
HAN M, YU H P, PENG Y, et al.Emulsification analysis of Pickering emulsion stabilized using octenyl succinic starch ester nanoparticles[J].Food Research and Development, 2022, 43(5):28-34.
[22] 范旭华, 何蒙, 陈广鑫, 等.纳米纤维素增强淀粉食品包装材料的研究进展[J].包装工程, 2023, 44(9):154-161.
FAN X H, HE M, CHEN G X, et al.Research progress of nanocellulose-enhanced starch food packaging materials[J].Packaging Engineering, 2023, 44(9):154-161.
[23] 李福杰, 齐斌, 徐华亭, 等.交联壳聚糖/聚乙烯醇/蜗牛黏液复合膜的制备及性能研究[J].中国塑料, 2022, 36(5):53-61.
LI F J, QI B, XU H T, et al. Preparation and properties of chitosan/polyvinyl alcohol/snail mucus composite films[J].China Plastics, 2022, 36(5):53-61.
[24] 郭亚平, 陈琳珉, 陈全胜, 等.Cu-PAN@G-CS/PVA制备及在虾肉鲜度检测中的应用[J].食品科学, 2023, 44(8):330-336.
GUO Y P, CHEN L M, CHEN Q S, et al.Preparation of graphene-incorporated chitosan-polyvinyl alcohol composite film loaded with copper-1-(2-pyridylazo)-2-naphthol complex and its application to monitor shrimp freshness[J].Food Science, 2023, 44(8):330-336.
[25] 吴秀华, 罗欣, 何鹏.壳聚糖精油复合涂膜对生鲜猪肉的保鲜效果研究[J].食品科技, 2022, 47(6):140-145.
WU X H, LUO X, HE P.Effect of coating treatment by chitosan-basil oil solution on preservation of fresh pork[J].Food Science and Technology, 2022, 47(6):140-145.
[26] BAKRY A M, FANG Z, KHAN M A, et al.Tuna oil and mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin:characterisation and stability[J].International Journal of Food Science and Technology, 2017, 52(2):494-503.
[27] 邹小波, 王圣, 石吉勇, 等.天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J].农业工程学报, 2016, 32(17):294-300.
ZOU X B, WANG S, SHI J Y et al.Preparation and characterization of chitosan/gelatin composite films incorporated with four natural pigments[J].Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(17):294-300.
[28] 魏瑾雯, 孔祥颖, 张伟, 等.西兰花叶多酚-木薯淀粉/果胶复合膜对羊肉冷藏保鲜效果的影响[J].食品与发酵工业, 2022, 48(21):232-238.
WEI J W, KONG X Y, ZHANG W, et al.Effect of broccoli leaf polyphenols-tapioca starch/pectin composite film on the refrigerated mutton[J].Food and Fermentation Industries, 2022, 48(21):232-238.
[29] XIAO J D, WANG W H, WANG K, et al.Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film[J].Food Hydrocolloids, 2016, 60:243-251.
[30] 陈柯君, 杨周昊, 余虹达, 等.基于黑苹果果皮花青素的虾鲜度指示膜的制备及应用[J/OL].食品科学, 2023.http://kns.cnki.net/kcms/detail/11.2206.TS.20230308.1325.058.html.
Preparation and application of shrimp freshness indicator film based on black apple peel anthocyanin[J].Food Science, 2023.http://kns.cnki.net/kcms/detail/11.2206.TS.20230308.1325.058.html.
[31] ALMASI H, AZIZI S, AMJADI S.Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil[J].Food Hydrocolloids, 2020, 99:105338.
[32] SOUZA A G, FERREIRA R R, PAULA L C, et al.Starch-based films enriched with nanocellulose-stabilized Pickering emulsions containing different essential oils for possible applications in food packaging[J].Food Packaging and Shelf Life, 2021, 27:100615.
[33] 高素利. 基于壳聚糖-精油Pickering乳液膜体系的构建及其初步应用研究[D].郑州:郑州轻工业大学, 2022.
GAO S L.Construction and preliminary application of chitosan-essential oil Pickering emulsion system[D].Zhengzhou:Zhengzhou University of Light Industry, 2022.
[34] 薛思雅, 张润峰, 李慧雪, 等.凝胶多糖对果胶/百里香精油纳米乳液复合膜特性的改进[J].食品与发酵工业, 2023, 49(12):78-84.
XUE S Y, ZHANG R F, LI H X, et al.Improvement of pectin/thyme essential oil nanoemulsion composite film properties by curdlan[J].Food and Fermentation Industries, 2023, 49(12):78-84.
[35] PRAKASH B, KUJUR A, YADAV A, et al.Nanoencapsulation:An efficient technology to boost the antimicrobial potential of plant essential oils in food system[J].Food Control, 2018, 89:1-11.
[36] WU H J, LU J Y, XIAO D, et al.Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex[J].Food Hydrocolloids, 2021, 110:106138.
[37] 李会珍, 王琴琴, 张志军.紫苏精油微囊粉的生物活性及结构表征[J].现代食品科技, 2021, 37(11):281-287;249.
LI H Z, WANG Q Q, ZHANG Z J.Biological activities and structure characterization of perilla essential oil microcapsule powder[J].Modern Food Science & Technology, 2021, 37(11):281-287;249.
[38] 王雅南, 王稳航.肉桂精油-羟丙甲基纤维素乳液涂层对冷鲜肉保鲜效果的影响[J].中国食品添加剂, 2018(4):164-170.
WANG Y N, WANG W H.Effect of hydroxypropyl methyl cellulose emulsified cinnamon oil coatings on the quality of chilled pork[J].China Food Additives, 2018(4):164-170.
[39] NAWAZ A H, AMOAH K, LENG Q F, et al.Poultry response to heat stress:Its physiological, metabolic, and genetic implications on meat production and quality including strategies to improve broiler production in a warming world[J].Frontiers in Veterinary Science, 2021, 8:699081.
[40] HU J, WANG X G, XIAO Z B, et al.Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork[J].LWT-Food Science and Technology, 2015, 63(1):519-526.
[41] SHARMA H, MENDIRATTA S K, AGRAWAL R K, et al.Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions[J].LWT-Food Science and Technology, 2017, 81:118-127.
[42] JOUKI M, YAZDI F T, ALI MORTAZAVI S, et al.Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets[J].International Journal of Food Microbiology, 2014, 174:88-97.
[43] 张力, 张娟, 王綪, 等.丁香酚纳米微粒在冷鲜猪肉保鲜中的应用[J].食品工业科技, 2017, 38(22):280-285.
ZHANG L, ZHANG J, WANG Q, et al.Application of eugenol nanoparticles on preservation of chilled pork[J].Science and Technology of Food Industry, 2017, 38(22):280-285.
[44] 郗泽文, 成策, 彭盛峰, 等.柠檬精油乳液可食用涂膜液对冷藏卤鸭脖的保鲜效果[J].食品科学, 2020, 41(1):237-243.
XI Z W, CHENG C, PENG S F, et al.Effect of lemon essential oil emulsion edible coating on quality preservation of refrigerated pot-stewed duck neck[J].Food Science, 2020, 41(1):237-243.
[45] 李典典, 钱志鹏, 侯博璇, 等.葡萄皮渣提取物-壳聚糖复合涂膜对冷鲜猪肉贮藏品质的影响[J].食品科技, 2023, 48(1):107-113.
LI D D, QIAN Z P, HOU B X, et al.Effects of grape peel residue extract-chitosan composite coating on storage quality of chilled pork[J].Food Science and Technology, 2023, 48(1):107-113.
[46] 国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准 鲜: GB 2707—2016. 北京: 中国标准出版社, 2017.
National Health and Family Planning Commission, State Food and Drug Administration. National standards for food safety fresh (frozen) livestock and poultry products: GB 2707—2016 . Beijing: China Standards Press, 2017.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司