| 李雨奇,樊婷婷.基于沙棘多酚/沙棘精油微胶囊的复合涂膜剂制备及其对鲜切苹果的保鲜效果研究[J].保鲜与加工,2025,25(5):65~74 |
| 基于沙棘多酚/沙棘精油微胶囊的复合涂膜剂制备及其对鲜切苹果的保鲜效果研究 |
| Preparation of Composite Coating Based on Sea Buckthorn Polyphenol/ Sea Buckthorn Essential Oil Microcapsules and Its Preservation Effect on Fresh-Cut Apples |
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| DOI： |
| 中文关键词: 微胶囊 复合涂膜剂 沙棘多酚 沙棘精油 鲜切苹果 保鲜 |
| 英文关键词:microcapsule composite coating sea-buckthorn polyphenol sea buckthorn essential oil fresh-cut apples preservation |
| 基金项目:山西省基础研究计划项目自由探索类（202303021222258）；山西省高等学校科技创新项目（2023L373） |
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| 中文摘要: |
| 为探究沙棘多酚微胶囊、沙棘精油微胶囊和大豆分离蛋白（SPI）复合涂膜保鲜剂对鲜切苹果 的保鲜效果，以鲜切苹果的失重率和色泽L* 值为指标，在单因素试验结果的基础上设计Box-Behnken 试验，优化微胶囊复合涂膜剂的配方，并分析其在贮藏期间的保鲜效果。结果表明，微胶囊复合涂膜 剂的最佳配方为：沙棘多酚微胶囊质量浓度10.6 g/L，沙棘精油微胶囊质量浓度10.8 g/L，SPI质量浓度 21.0 g/L。4 ℃贮藏至5 d时，与对照组相比，微胶囊复合涂膜剂处理显著提高了鲜切苹果的贮藏品质， 其中失重率降低了 2.8 个百分点，色泽 L* 值升高至 67.62，POD 活性下降了 46.31%，菌落总数减少了 43.69%。未包埋复合涂膜组与微胶囊复合涂膜组二者在贮藏前期的保鲜效果相近，贮藏时间超过3 d 后，后者对鲜切苹果的保鲜效果更佳，当贮藏5 d时，相比未包埋组，其失重率降低了0.78个百分点，菌 落总数减少了17.37%。综上，该微胶囊复合涂膜剂对鲜切苹果具有良好的保鲜效果。 |
| 英文摘要: |
| The research aimed to study the preservation effects of sea buckthorn polyphenol microcapsules, sea buck? thorn essential oil microcapsules, and soy protein isolate (SPI) composite coating on fresh-cut apples. Using the weight loss rate and color difference L* value of fresh-cut apples as indicators, a Box-Behnken test was designed based on a single factor experiment to optimize the formula of microcapsule composite coating agent, and its preservation effect was analyzed during storage. The results showed that the optimal formula for the composite coating of fresh-cut apples was 10.6 g/L sea buckthorn polyphenol microcapsules, 10.8 g/L sea buckthorn essential oil microcapsules, and 21.0 g/L SPI, respectively. When stored for 5 days at 4 °C, compared with the control group, the microcapsule composite coating treat? ment significantly improved the storage qualities of fresh-cut apples. The weight loss rate was reduced by 2.8 percentage points. The color difference L* value increased to 67.62. The POD activity decreased by 46.31%. The total bacterial count decreased by 43.69%. The composite coating group without embedded and the microcapsule composite coating group had similar preservation abilities in the early stage of storage. When the storage was more than 3 days, the latter had a better preservation effect on fresh-cut apples. When stored for 5 days, the weight loss rate decreased by 0.78 percentage points and the total bacterial count decreased by 17.37% compared to the composite coating group without embedded. Therefore, microcapsule composite coating had excellent preservation properties for fresh-cut apples. |
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