甜玉米芯多糖纳米乳涂膜的制备及对水果的保鲜

Preparation and fruit preservation performance of sweet corncob polysaccharide nano emulsion coating

以甜玉米芯多糖纳米乳和壳聚糖的冰乙酸溶液为原料,以甘油、阿拉伯胶水溶液为增稠剂,制成甜玉米芯多糖纳米乳涂膜(简称涂膜)。以涂膜拉伸强度为指标,通过单因素实验和响应面实验得到最优配方,即壳聚糖溶液质量浓度为10 g/L、阿拉伯胶水溶液质量浓度为150 g/L、壳聚糖溶液(10 mL)与阿拉伯胶水溶液的体积比1∶2、甘油1.8 mL、甜玉米芯多糖纳米乳1.2 mL,在该条件下制备的甜玉米芯多糖纳米乳涂膜拉伸强度为(92.37±2.07)kPa。将涂膜用于千禧果、金钱橘、葡萄的保鲜处理,以水果的腐败率、失重率、颜色色差、多酚含量、可滴定酸含量、可溶性固形物含量为评价指标,测定其保鲜效果。结果表明,与未涂膜的水果相比,涂膜处理的水果营养指标与感官指标均有更好的结果。主成分分析结果表明,PC1和PC2的累积方差贡献率为92.354%,说明涂膜对水果保鲜有效。

Sweet corncob polysaccharide nano emulsion coating was prepared from sweet corncob polysaccharide nano emulsion and chitosan glacial acetic acid solution with glycerol and arabic gum aqueous solution used as thickeners.Under the optimized formula,which was obtained by single factor experiment and response surface experiment taking tensile strength of coating as index,of mass concentration 10 g/L chitosan glacial acetic acid solution,mass concentration 150 g/L arabic gum aqueous solution,V(chitosan glacial acetic acid solution 10 mL)∶V(arabic gum aqueous solution)=1∶2,1.8 mL glycerol and 1.2 mL sweet corncob polysaccharide nano emulsion,the coating exhibited a tensile strength of(92.37±2.07)kPa.When applied for the preservation of millennium fruit,kumquat and grape with the decay rate,weight loss rate,color difference,polyphenol content,titratable acid and soluble solids of fruits as evaluation indexes,the coating led to improvement in nutritional and sensory indicators.Data from principal component analysis showed that the cumulative variance contribution rate of PC1 and PC2 was 92.354%,indicating that the coating was effective for fruit preservation.