食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 317 - 325

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041356

研究报告

海藻酸钠/壳聚糖/纳米硒复合膜的制备及其在草莓保鲜中的应用

  • 王清 ,
  • 陈秋怡 ,
  • 雷磊 ,
  • 孙鹤 ,
  • 赵艺飞 ,
  • 朱静 ,
  • 刘涛
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  • 1(信阳农林学院 食品科学与工程学院,河南 信阳,464000)
    2(信阳市健康食品开发与营养调控重点实验室,河南 信阳,464000)
第一作者:博士,副教授(刘涛副教授为通信作者,E-mail:liutao0377@163.com)

收稿日期: 2024-10-20

  修回日期: 2025-01-06

  网络出版日期: 2025-09-29

基金资助

河南省科技攻关项目(232102230071,242102110090);河南省高等学校重点科研项目(23B550006,24B550017,24B180016);信阳农林学院高水平科研孵化器建设基金项目(FCL202110);信阳农林学院青年骨干教师培养项目(2022年度 王清)

收起

Preparation of sodium alginate/chitosan/nano-selenium composite film and its application in strawberry preservation

  • WANG Qing ,
  • CHEN Qiuyi ,
  • LEI Lei ,
  • SUN He ,
  • ZHAO Yifei ,
  • ZHU Jing ,
  • LIU Tao
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  • 1(College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China)
    2(Xinyang Key Laboratory of Healthy Food Development and Nutrition Regulation, Xinyang 464000, China)

Received date: 2024-10-20

  Revised date: 2025-01-06

  Online published: 2025-09-29

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摘要

以海藻酸钠、壳聚糖和纳米硒为成膜基材,通过溶液共混流涎成膜法制备一种新型复合膜,考察复合膜的厚度、机械性能、表面形貌和抑菌特性以及在草莓保鲜方面的应用效果。结果表明,当海藻酸钠与壳聚糖的质量比为1:2时,海藻酸钠-壳聚糖-纳米硒复合膜的工艺最佳,此时膜厚度为0.053 mm,水分含量为20.27%,抗拉强度为141 MPa,对大肠杆菌的抑菌圈直径为19.99 mm。用该复合膜对草莓进行覆膜保鲜,与未覆膜组对比,能够有效地减缓草莓的失水和硬度的下降,抑制维生素C含量的下降和微生物的生长。因此该复合膜作为一种环保的复合材料,在保鲜领域展现出良好的应用前景,为水果保鲜提供了新策略。

关键词： 海藻酸钠; 壳聚糖; 纳米硒; 草莓; 保鲜

本文引用格式

王清 , 陈秋怡 , 雷磊 , 孙鹤 , 赵艺飞 , 朱静 , 刘涛 . 海藻酸钠/壳聚糖/纳米硒复合膜的制备及其在草莓保鲜中的应用[J]. 食品与发酵工业, 2025 , 51(17) : 317 -325 . DOI: 10.13995/j.cnki.11-1802/ts.041356

Abstract

Sodium alginate (SA), chitosan (CS), and nano-selenium (SeNPs) were used as film-forming substrates to prepare a new composite film by solution blending and casting method.The thickness, mechanical properties, surface morphology, and antibacterial properties of the composite film and its application in strawberry preservation were investigated.Results showed that when the mass ratio of sodium alginate to chitosan was 1:2, the process of sodium alginate-chitosan-nano-selenium composite film was the best.At this time, the film thickness was 0.053 mm, the water content was 20.27%, and the tensile strength was 141 MPa.The diameter of the inhibition zone against Escherichia coli was 19.99 mm.Using this composite film for strawberry preservation could effectively slow down the dehydration and hardness decrease of strawberries, inhibit the decrease of vitamin C content, and inhibit the growth of microorganisms compared to the non-coated group.Therefore, as an environmentally friendly composite material, this composite film has shown good application prospects in the field of fruit preservation, providing a new strategy for fruit preservation.

Key words： sodium alginate; chitosan; nano-selenium; strawberries; freshness preservation

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