摘要
目的比较天然抗菌剂(生姜精油)和无机抗菌剂(改性纳米氧化锌)在贮藏过程中对草莓的保鲜效果。方法分别添加抗菌剂质量分数为3%和4%的生姜精油和改性纳米氧化锌(ZnO)于低密度聚乙烯和茂金属乙烯–己烯共聚物中,通过共混挤出、流延工艺制备抗菌活性包装膜,对草莓进行保鲜贮藏。通过测定贮藏过程中草莓的质量损失率、腐败率、糖度、硬度、感官品质以及包装内气体成分等指标,探究草莓在(16±1)℃保存条件下不同抗菌活性包装膜对草莓保鲜品质的影响。结果添加抗菌剂的保鲜膜均可有效减少草莓水分、硬度的下降,抑制草莓果实的腐败变质,提高草莓感官品质。结论添加质量分数为4%的无机抗菌剂(改性纳米ZnO)复合薄膜对新鲜采摘草莓保鲜效果更理想。
The work aims to compare the preservation effects of natural antibacterial agents(ginger essential oil)and inorganic antibacterial agents(modified nano zinc oxide(ZnO))on strawberry during storage.The low-density polyethylene and metallocene polyethylene was added with 3%antibacterial agent concentration of ginger essential oil and 4%antibacterial agent concentration of modified nano-ZnO.The antibacterial activity packaging films were pared by blending extrusion and flow casting process to keep strawberry in storage fresh.The weight loss ratio,spoilage rate,sugar content,hardness,sensory quality and gas composition in package of strawberry during storage were measured and the effects of different antibacterial activity packaging films on strawberry preservation were investigated at(16±1)℃.Results showed that the preservative film with antibacterial agent could effectively reduce the decrease of water content and hardness on strawberry,and inhibit the spoilage of strawberry fruit,and improve the sensory quality of strawberry.The ideal preservation effect is given by combining with 4%concentration of inorganic antibacterial agent(modified nano-ZnO)composite films on fresh picked strawberry.
作者
卢亚男
赵美艳
李立
LU Ya-nan;ZHAO Mei-yan;LI Li(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal-Processing Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《包装工程》
CAS
北大核心
2023年第1期195-202,共8页
Packaging Engineering
基金
上海市地方能力建设专项(19050502000)。
关键词
生姜精油
改性纳米氧化锌
抗菌包装
草莓
保鲜
ginger essential oil
modified nano-ZnO
antibacterial packaging
strawberry
preservation
