Zhang Rongfei, Wang Xiangyou, Wang Juan, Cheng Meng
Department of Food Science and Engineering, Shandong University of Technology, Zibo 255000, China.
Polymers (Basel). 2018 Dec 21;11(1):6. doi: 10.3390/polym11010006.
In this study, the (KGM)/ (KC)/nano-silica film was prepared and characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The preservation quality of white mushrooms () packed using the films was also determined. The nano-silica dosage was found to affect the properties of the nanocomposite KGM/KC films. The results indicated that the properties of the films were significantly improved with the addition of nano-silica. The water vapor permeability, water solubility, moisture absorption, and light transmittance of KGM/KC/nano-silica films were significantly affected by the nano-silica dosage. In this study, the optimal nano-silica dosage to incorporate into the film in order to achieve excellent performance was 0.3%. Strong intermolecular hydrogen bonds were also observed between KGM/KC and nano-silica in the KGM/KC/nano-silica film by FTIR. In addition, the KGM/KC/nano-silica film markedly reduced the browning index, delayed the weight loss and softening, and extended the shelf life of mushrooms during storage at 4 °C. The KGM/KC film modified using nano-silica can provide a potential method for improving the preservation quality of white mushrooms during storage.
在本研究中，制备了（魔芋葡甘聚糖）/（壳聚糖）/纳米二氧化硅薄膜，并通过扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）对其进行了表征。还测定了使用这些薄膜包装的双孢蘑菇（白蘑菇）的保鲜质量。发现纳米二氧化硅用量会影响纳米复合魔芋葡甘聚糖/壳聚糖薄膜的性能。结果表明，添加纳米二氧化硅后薄膜性能得到显著改善。魔芋葡甘聚糖/壳聚糖/纳米二氧化硅薄膜的水蒸气透过率、水溶性、吸湿性和透光率受纳米二氧化硅用量的显著影响。在本研究中，为实现优异性能而加入到薄膜中的最佳纳米二氧化硅用量为0.3%。通过FTIR还观察到魔芋葡甘聚糖/壳聚糖/纳米二氧化硅薄膜中魔芋葡甘聚糖/壳聚糖与纳米二氧化硅之间存在强分子间氢键。此外，魔芋葡甘聚糖/壳聚糖/纳米二氧化硅薄膜显著降低了褐变指数，延缓了重量损失和软化，并延长了蘑菇在4℃储存期间的货架期。用纳米二氧化硅改性的魔芋葡甘聚糖/壳聚糖薄膜可为提高白蘑菇储存期间的保鲜质量提供一种潜在方法。
