藻酸盐和壳聚糖的抗菌活性可食用涂层添加 ZnO 纳米粒子应用于番石榴（Psidium guajava L.）。
Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.).
机构信息
Department of Home Economic, Federal Rural University of Pernambuco, Rua Dom Manoel de Medeiros s/n, Dois Irmãos, 52171-900 Recife, Pernambuco, Brazil.
Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53715-1007, USA.
出版信息
Food Chem. 2020 Mar 30;309:125566. doi: 10.1016/j.foodchem.2019.125566. Epub 2019 Oct 19.
Nanostructured coatings made with chitosan (100%Q), alginate (100%A) and blends of 50%Q-50%A; 90%Q-10%A and 90%A-10%Q, were added with (1%v/v) of nanoZnO and applied to guavas (Psidium guajava L.). After the coating application, fruits were stored for 15 days at 21 ± 1 °C and 80 ± 2% RH. To determine the effect on ripening process, fruits were submitted to water loss, texture, color, rot index, and physic-chemical assays. The results showed that coatings are able to prevent rot appearance in every sample, corroborating with the antibacterial action of nanoZnO. Coatings made with alginate and 90%A did not delay the maturation process, however, chitosan matrices (100%Q or 90%Q) protected fruits against excessive mass loss and retarded physic-chemical changes related to maturation. The experiment or study showed that it is possible to extend guava shelf life with ZnO nanostructured coatings with 100%Q or 90%Q-10%A for up to twenty days versus seven days of uncoated fruits.
用壳聚糖（100%Q）、海藻酸钠（100%A）和 50%Q-50%A、90%Q-10%A 和 90%A-10%Q 制成的纳米结构涂层；加入（1%v/v）纳米 ZnO 并应用于番石榴（Psidium guajava L.）。涂层应用后，果实于 21±1°C 和 80±2%RH 下贮藏 15 天。为了确定对成熟过程的影响，对果实的失水、质地、颜色、腐烂指数和理化指标进行了测定。结果表明，涂层能够防止每个样本的腐烂现象，这与纳米 ZnO 的抑菌作用有关。用海藻酸钠和 90%A 制成的涂层并未延迟成熟过程，但壳聚糖基质（100%Q 或 90%Q）防止了果实过度失重，并延缓了与成熟相关的理化变化。该实验或研究表明，用 100%Q 或 90%Q-10%A 的 ZnO 纳米结构涂层可以将番石榴的货架期延长至 20 天，而未涂层的果实只能延长至 7 天。
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