一种可食易洗的纳米纤维素-蛋白复合涂层对香蕉保鲜效果的研究

Fresh-Keeping Effect of an Edible and Washable Nanocellulose-Protein Composite Coating for Banana

本研究以蛋白和纳米纤维素为主要原料,制备了具有抗菌性能的果蔬保鲜涂层,以香蕉为测试对象,研究了涂层的保鲜效果,并分析了涂层在香蕉表面的形态、抗菌效果和溶解性。结果表明,涂层在香蕉表面形成了致密的保护层,通过阻隔氧气和防止微生物侵染等方式对香蕉起到了保鲜作用。在室温储存的条件下,保鲜涂层将香蕉的货架寿命从5天左右延长到了超过10天。并且涂层原料可食,具有极佳的溶解性,用冷水容易洗掉,不会破坏水果的风味。本研究为新鲜果蔬的采后储存和延长货架期提供了一种绿色安全、简便高效的保鲜方法。

In this study,protein and nanocellulose were used as the main raw materials to prepare the fresh-keeping coating of fruits and vegetables with antibacterial properties.Bananas were used as the test objects to study the freshkeeping effect of the coating,and the morphology,antibacterial effect and solubility of the coating on the banana surface were analyzed.The results showed that the coating forms a dense protective layer on the surface of banana,which plays a role in preservation of banana by blocking oxygen and preventing microbial infection.The shelf life of banana was prolonged from about 5 days to more than 10 days by the fresh-keeping coating at room temperature.The coating raw materials are edible,with excellent solubility,easy to wash with cold water,will not destroy the flavor of fruit.The coating provides a green,safe,simple and efficient preservation method for postharvest storage and shelf life extension of fresh fruits and vegetables.