新型自修复可食用水果保鲜涂层的制备及其性能维持机制。
Fabrication of novel self-healing edible coating for fruits preservation and its performance maintenance mechanism.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
出版信息
Food Chem. 2021 Jul 30;351:129284. doi: 10.1016/j.foodchem.2021.129284. Epub 2021 Feb 15.
Coating damage destroys the integrity features critical for maintaining the modified atmosphere inside the fruit. In this study, we developed a self-healing edible coating that maintains its barrier properties for extending the shelf life of strawberries. The coating was fabricated via the layer-by-layer assembly of chitosan (CS) and sodium alginate (SA). (SA/CS) formed by three assembly cycles could completely heal the visibly damaged area by treating water. The mechanical properties and the water and oxygen rates of the healed coating were 97%, 63%, and 95%, respectively, of the intact coating. (SA/CS) coating effectively delayed strawberry deterioration. Moreover, the coating reduced the impact of coating damage on strawberries by restoring the coating barrier properties. The present findings have important implications for solving the reduction in freshness caused by coating damage.
涂层损坏会破坏维持水果内部改良气氛的完整性特征。在这项研究中，我们开发了一种自修复可食用涂层，可通过保持其阻隔性能来延长草莓的保质期。该涂层是通过层层组装壳聚糖 (CS) 和海藻酸钠 (SA) 制备的。通过三个组装循环形成的 (SA/CS) 可以通过处理水完全治愈可见的损伤区域。修复后的涂层的机械性能以及水和氧气的渗透率分别为完整涂层的 97%、63%和 95%。(SA/CS) 涂层能有效延缓草莓的劣变。此外，该涂层通过恢复涂层的阻隔性能来降低涂层损坏对草莓的影响。本研究结果对解决因涂层损坏导致的新鲜度降低问题具有重要意义。
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