Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.
Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.
Food Chem. 2022 Aug 15;385:132693. doi: 10.1016/j.foodchem.2022.132693. Epub 2022 Mar 12.
Active packaging is an innovative and effective way to extend the shelf life of food, but few studies have focused on the effect of its active ingredients on food flavor. This study aimed to develop slow-release polylactic acid/polyhydroxyalkanoates (PLA/PHA) active packaging containing oregano essential oil (OEO) and investigate the effect of active composite packaging on the flavor and quality of pufferfish fillets. The plasticizing effect of OEO increased the elongation at break (EAB) of the films from 23.36% to 65.80%. The adsorption of montmorillonite (MMT) reduces the loss of OEO during processing. The amount of active substance (carvacrol) released from PLA/PHA/OEO/MMT film to pufferfish was 9.70 mg/kg. The pufferfish fillets packed in PLA/PHA/OEO/MMT film showed the slightest difference on the 8th day from the beginning of storage. The slow-release composite films could extend the shelf life of pufferfish fillets by 2-3 days at 4 °C ± 1 °C.
活性包装是一种创新且有效的方法，可以延长食品的保质期，但很少有研究关注其活性成分对食品风味的影响。本研究旨在开发含有牛至精油（OEO）的缓慢释放聚乳酸/聚羟基烷酸酯（PLA/PHA）活性包装，并研究活性复合包装对河豚鱼片风味和质量的影响。OEO 的增塑作用将薄膜的断裂伸长率（EAB）从 23.36%提高到 65.80%。蒙脱土（MMT）的吸附减少了加工过程中 OEO 的损失。PLA/PHA/OEO/MMT 薄膜向河豚鱼释放的活性物质（香芹酚）的量为 9.70mg/kg。在储存开始后的第 8 天，用 PLA/PHA/OEO/MMT 薄膜包装的河豚鱼片差异最小。在 4°C±1°C 下，缓慢释放的复合薄膜可以将河豚鱼片的保质期延长 2-3 天。
