纳米纤维素/壳聚糖复合涂膜在红桔保鲜中的应用

Effects of nanocrystal cellulose/chitosan composite coatings on red tangerine preservation

为探寻安全高效的可食性涂膜应用于柑橘保鲜,选取壳聚糖(chitosan,CS)和纳米纤维素(nanocrystal cellulose,NCC)两种天然材料进行复合,对红桔进行涂膜保鲜。首先制备了独立膜,考察了NCC对独立膜抗张性能和透过性能的影响;然后将NCC/CS复合涂膜用于红桔保鲜,考察其对红桔腐烂率和各项生理品质指标的影响。结果表明,NCC的添加有助于提高复合独立膜的抗张性能,降低其吸湿性。在红桔保鲜中应用时,相较于CS涂膜,NCC/CS复合涂膜可进一步降低红桔在贮藏期间的腐烂率,减少丙二醛的积累,有利于保持果实硬度,并维持其营养物质的含量。其中,NCC质量分数为6%的6NCC/CS复合涂膜对红桔的保鲜效果最为显著。

To explore a safe and efficient edible coating for citrus preservation,two natural material chitosan(CS)and nanocrystal cellulose(NCC)were composited and applied to coating of red tangerine.Firstly,composite independent films were prepared to investigate the effects of NCC on the tensile properties and permeability of independent films.Secondly,NCC/CS composite coatings were used for the preservation of red tangerine.Fruit decay rate and physiological quality of red tangerine were monitored during storage.The results showed that addition of NCC improved tensile properties of independent films and reduced their hygroscopicity.Compared to CS coating,composite coating further reduced the decay rate of red tangerine fruit,slowed down the accumulation of malondialdehyde,kept the fruit firmness and maintained the nutrient content.the preservation effects of 6NCC/CS(the mass fraction of NCC powder is 6%of CS)composite film was the most significant.