魔芋葡甘聚糖基包装袋的制备及保鲜效果研究

Preparation of konjac glucomannan-based packaging bag and study on its preservation effect

为探究魔芋葡甘聚糖基复合材料在食品保鲜中的应用,以圣女果为例,测试魔芋葡甘聚糖/乙基纤维素/玉米醇溶蛋白膜包装袋的食品保鲜效果。通过单因素试验研究热封时间、粘结剂浓度和粘结剂用量对KEZ复合膜包装袋热封强度的影响,再通过响应面优化试验确定最佳工艺条件;在此条件下对比研究不同储藏时间下,无膜、PE膜和KEZ复合膜包装对圣女果的保鲜效果。结果表明,热封时间、粘结剂浓度和粘结剂用量对KEZ复合包装袋热封强度有明显影响,响应面优化试验的最佳工艺条件为热封时间3.04 s、粘结剂浓度1.22%、粘结剂用量0.010 g/cm^(2)。储藏第6 d时,与未包装相比,经KEZ膜包装的硬度下降最缓慢;而PE膜包装的圣女果出现霉斑,失去食用价值。KEZ膜包装袋能够延缓圣女果的衰老和腐败,延长其货架期。研究为多糖基可降解食品保鲜袋的实际应用提供理论与数据参考。

In order to explore the application of konjac glucomannan-based composite materials in food preservation,the preservation effect of packaging bags made by the konjac glucomannan/ethyl cellulose/zein composite film was tested with cherry tomato as the reference fruit.The effects of heat sealing time,binder concentration,and binder dosage on the heat sealing strength of KEZ composite film packaging bags were investigated by single-factor experiments,and then the optimal process conditions were determined by response surface optimization tests;under this optimal processing condition,the freshness preservation effects of no film,PE film and KEZ composite film packaging on cherry tomato were comparatively studied under different storage times.The results show that the heat sealing time,binder concentration,and binder dosage have significant effects on the heat sealing strength of KEZ composite film packaging bags,and the optimal process conditions for the response surface optimization test were as follows:heat sealing time 3.04 s,binder concentration 1.22%and binder dosage 0.010 g/cm^(2).At the 6th d of storage,the hardness of the cherry tomatoes packaged with KEZ film decreases the slowest;while the cherry tomato wrapped by PE film shows moldy spots and loses its edible value.Therefore,KEZ film packaging bags can delay the aging and decay of cherry tomato and prolong its shelf life.This study provides theoretical and data reference for the practical application of polysaccharide-based degradable food preservation bags.