Mu Honglei, Gao Haiyan, Chen Hangjun, Fang Xiangjun, Han Qiang
Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits of the Ministry of Agriculture, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China.
J Sci Food Agric. 2017 Nov;97(14):4929-4936. doi: 10.1002/jsfa.8369. Epub 2017 May 18.
Reducing spoilage and prolonging the shelf-life of food materials are both critically important in the food industry. Among the many available preservatives, ethanol has been widely used for the storage of fruits and vegetables. Although a few ethanol emitters are available in the form of antimicrobial packaging, these ethanol emitters demonstrate high volatility, uncontrolled release and other disadvantages, and so the practical applications are limited.
A novel ethanol gel with a controlled release rate was prepared by a gelatification reaction between ethanol and sodium stearate to overcome the disadvantage of conventional ethanol emitters. The hardness, adhesiveness and cohesiveness of developed ethanol gels increased, whereas the springiness decreased along with an increase in the sodium stearate concentration. The release rate of ethanol in the gels was controlled by the concentration of sodium stearate, in which a first-order release kinetic was observed. The release rate constant (k) of the gels with 12.5, 37.5, 62.5 g kg of sodium stearate was 0.58 ± 0.029, 0.49 ± 0.035 and 0.41 ± 0.021 h , respectively, at 25 °C. The application of the controlled release ethanol emitter with respect to the storage of Chinese bayberry fruit demonstrated its ability to reduce the decay rate, maintain firmness and inhibit increased malondialdehyde content at 4 °C.
In terms of practical applications, an appropriate sodium stearate content can be selected in accordance with the storage period, aiming to achieve precise storage goals. Therefore, the ethanol emitter has potential application prospects as an active packaging for Chinese bayberry fruit, as well as for other perishable products. © 2017 Society of Chemical Industry.
减少食品原料的腐败并延长其保质期在食品工业中都至关重要。在众多可用的防腐剂中，乙醇已被广泛用于水果和蔬菜的储存。尽管有一些乙醇释放剂以抗菌包装的形式存在，但这些乙醇释放剂表现出高挥发性、释放不受控制等缺点，因此实际应用有限。
通过乙醇与硬脂酸钠之间的凝胶化反应制备了一种具有可控释放速率的新型乙醇凝胶，以克服传统乙醇释放剂的缺点。随着硬脂酸钠浓度的增加，所制备的乙醇凝胶的硬度、黏附性和内聚性增加，而弹性降低。凝胶中乙醇的释放速率由硬脂酸钠的浓度控制，观察到其符合一级释放动力学。在25℃下，硬脂酸钠含量为12.5、37.5、62.5 g/kg的凝胶的释放速率常数（k）分别为0.58±0.029、0.49±0.035和0.41±0.021 h⁻¹。控释乙醇释放剂在杨梅果实储存方面的应用表明，它能够在4℃下降低腐烂率、保持硬度并抑制丙二醛含量的增加。
在实际应用中，可以根据储存期选择合适的硬脂酸钠含量，以实现精确的储存目标。因此，该乙醇释放剂作为杨梅果实以及其他易腐产品的活性包装具有潜在的应用前景。© 2017化学工业协会。
