缓释抗微生物保护复合涂层基于竹子衍生的西兰-一种新方法来保持蓝的新鲜度
Wenge Chen1, Jia Deng1, Dawei Wang2
1Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China; Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Southwest Forestry University, Yunnan Kunming 650224, China.
Food chemistry
|September 20, 2024
概括
一种新的化西兰基复合材料涂层 (CXC) 有效地保护蓝. 这种食品包装创新将保质期延长到10天,保持水果质量并减少腐烂.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 基于西兰的材料为食品包装提供生物相容和环保的解决方案.
- 在环境储存期间蓝的易腐败性是食品行业的一个重大挑战.
研究的目的:
- 开发和评估一种新型的化西兰基复合涂层 (CXC),用于延长蓝的保质期.
- 评估CXC在保护蓝质量属性的有效性,包括质地,风味和营养价值.
主要方法:
- 开发了一种复合涂层 (CXC-B),使用基改性竹基兰 (CMX),基酸盐 (SA) 和西红油微囊 (TM).
- 优化CXC-B成分为1.27%TM,2.42%CMX (CMX:SA比为3:2) 和96.31%的蒸水.
- 将CXC-B应用于蓝,并在环境条件下评估储存时间,发病率,质地,风味和营养完整性.
主要成果:
- 通过CXC-B治疗,蓝的环境储存时间延长到10天.
- 与未经治疗的对照人群相比,蓝病率显著降低 (P <0.05).
- 保护储存蓝的质地,风味和营养完整性.
结论:
- 开发的基于化西兰的复合材料涂层 (CXC-B) 是提高蓝保质期的有希望的解决方案.
- CXC-B有效地减轻了蓝在环境储存期间的腐败性,保持了关键的质量参数.
- 这种可持续的食品包装方法解决了对易腐烂水果的关键收获后挑战.
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