目前基于PAW的果蔬采后品质研究主要采用浸泡处理,较少涉及喷淋处理。该文分别采用PAW喷淋和浸泡对生菜进行处理,并研究了处理后生菜表面菌落总数、失重率、颜色、叶绿素及代谢物的变化。结果显示,PAW喷淋和浸泡处理后生菜表面的菌落总...目前基于PAW的果蔬采后品质研究主要采用浸泡处理,较少涉及喷淋处理。该文分别采用PAW喷淋和浸泡对生菜进行处理,并研究了处理后生菜表面菌落总数、失重率、颜色、叶绿素及代谢物的变化。结果显示,PAW喷淋和浸泡处理后生菜表面的菌落总数分别下降1.54和2.82 lg CFU/g(P<0.05),并且PAW喷淋较浸泡处理对生菜失重率和叶绿素的影响较小。代谢组分析表明,PAW喷淋处理组的生菜与对照组相比能维持含量更多的黄酮类物质,而PAW浸泡处理组的生菜与对照组相比膜脂代谢活跃。综上,PAW喷淋处理后在贮藏前期可以有效降低生菜表面菌落总数,并且能够在贮藏期间较好地维持生菜品质。展开更多
Study on the application of nanofibers in food active packaging has been a research hotspot in recent years.In this work,solution blow spinning(SBS)was applied to rapidly fabricate the polycaprolactone(PCL),polyvinyl ...Study on the application of nanofibers in food active packaging has been a research hotspot in recent years.In this work,solution blow spinning(SBS)was applied to rapidly fabricate the polycaprolactone(PCL),polyvinyl pyrrolidone(PVP),and PCL/PVP nanofibrous films to encapsulate chlorogenic acid(CGA).All films showed uniform and smooth nanofibers,and the Fourier transform infrared spectroscopy and X-ray diffraction proved the success of mixed spinning of PCL and PVP.With the increase of PVP content,the thermal stability of the PCL/PVP nanofibrous films improved.The PCL/PVP(weight ratio of 4:1)film possessed better mechanical properties than PCL and PVP films be-cause of the stronger fiber-fiber interactions.The addition of PCL endowed the hydrophobic surfaces to the PCL/PVP films,and the PCL/PVP films had better water vapor barrier ability.The PCL/PVP(4:1)film exhibited the best long-term continuous release of CGA during 72 h.The PVP nanofibrous film exhibited no inhibition against Staphylococcus aureus and Escherichia coli due to the low encapsulation efficiency,but the PCL and PCL/PVP films exhibited good antimicrobial activity.The above results suggested that the nanofibrous fims developed by SBS possess promising prospects in food packaging.展开更多
文摘目前基于PAW的果蔬采后品质研究主要采用浸泡处理,较少涉及喷淋处理。该文分别采用PAW喷淋和浸泡对生菜进行处理,并研究了处理后生菜表面菌落总数、失重率、颜色、叶绿素及代谢物的变化。结果显示,PAW喷淋和浸泡处理后生菜表面的菌落总数分别下降1.54和2.82 lg CFU/g(P<0.05),并且PAW喷淋较浸泡处理对生菜失重率和叶绿素的影响较小。代谢组分析表明,PAW喷淋处理组的生菜与对照组相比能维持含量更多的黄酮类物质,而PAW浸泡处理组的生菜与对照组相比膜脂代谢活跃。综上,PAW喷淋处理后在贮藏前期可以有效降低生菜表面菌落总数,并且能够在贮藏期间较好地维持生菜品质。
基金the Fundamental.Research Funds for the Central Universities(K20210202),Chinathe Zhejiang Provincial San Nong Jiu Fang’Science and Technology Collaboration Program of China(2022SNJF020).
文摘Study on the application of nanofibers in food active packaging has been a research hotspot in recent years.In this work,solution blow spinning(SBS)was applied to rapidly fabricate the polycaprolactone(PCL),polyvinyl pyrrolidone(PVP),and PCL/PVP nanofibrous films to encapsulate chlorogenic acid(CGA).All films showed uniform and smooth nanofibers,and the Fourier transform infrared spectroscopy and X-ray diffraction proved the success of mixed spinning of PCL and PVP.With the increase of PVP content,the thermal stability of the PCL/PVP nanofibrous films improved.The PCL/PVP(weight ratio of 4:1)film possessed better mechanical properties than PCL and PVP films be-cause of the stronger fiber-fiber interactions.The addition of PCL endowed the hydrophobic surfaces to the PCL/PVP films,and the PCL/PVP films had better water vapor barrier ability.The PCL/PVP(4:1)film exhibited the best long-term continuous release of CGA during 72 h.The PVP nanofibrous film exhibited no inhibition against Staphylococcus aureus and Escherichia coli due to the low encapsulation efficiency,but the PCL and PCL/PVP films exhibited good antimicrobial activity.The above results suggested that the nanofibrous fims developed by SBS possess promising prospects in food packaging.
