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伊图林A/奇托桑微囊的制备和表征及其在收获后葡萄保存中的应用

Zhemin Li¹, Xiufang Bi², Xinyao Xie³

¹CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.

International journal of biological macromolecules

|July 31, 2024

概括

基托 (CS) 微囊中的伊图林A (IA) 有效地保护收获后的葡萄. 这种新的IA/CS配方通过抑制代谢活性和酶降解,显著减少腐烂并保持葡萄的质量.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

葡萄的收获后损失对全球粮食供应产生重大影响.
开发有效的保存方法对于延长保质期和保持质量至关重要.
伊图林A (IA) 是一种具有已知的抗菌特性的脂,而奇托 (CS) 是一种具有膜形成能力的可生物降解聚合物.

研究的目的:

合成和表征在奇托微囊 (IA/CS) 中封装的伊图林A.
评估IA/CS在收获后储存期间保存葡萄的有效性.
评估IA/CS对葡萄质量参数和代谢活动的影响.

主要方法:

使用SEM,FTIR和TGA对IA/CS微囊的物理化学表征.
用无菌水 (CK),CS,IA/CS和奇托桑空微囊 (CKM) 对葡萄进行收获后处理.
经过处理的葡萄在25°C下存储16天,评估腐烂,呼吸,减肥,度和酶活性.

主要成果:

SEM证实IA/CS球形微囊的平均直径为553.4纳米.
与CK相比,IA/CS显著降低了葡萄腐烂 (52.3%) 和呼吸强度 (23.8%).
IA/CS有效地抑制了脱离,减肥,减少度和关键的酶活性,与CS治疗相比.

结论:

IA/CS微囊显示出出色的物理化学性能和热稳定性.
通过减少腐烂和代谢活动,IA/CS处理显著提高了收获后葡萄的保存.
IA/CS代表了一种有希望的,环保的方法,可以延长葡萄的保质期并保持整体质量.

关键词:

基托桑是一种酸盐.葡萄是葡萄中的一种.伊图林是一个A.微囊微囊是一种微囊.保护保护保护

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