Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China.
Int J Biol Macromol. 2023 Mar 31;232:123359. doi: 10.1016/j.ijbiomac.2023.123359. Epub 2023 Jan 21.
In this study, konjac glucomannan (KGM) and curdlan were used to fabricate composite coating (KC). The coating solutions were investigated using a rheological method, and the coatings were characterized by water solubility tests, water vapor permeability (WVP), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The preservation effect of KC coating on cherry tomatoes stored at room temperature was determined. Results indicated that the curdlan addition can adjust the hydrophilicity/hydrophobicity of KGM coatings. Curdlan addition enhanced intermolecular entanglement and film-forming property. Increasing curdlan content in KC coatings significantly decreased the moisture content, dissolution and swelling ratio, and WVP. The KGM-curdlan composites behaved as high-performance coatings with good compatibility and uniformity. The KC coating showed the best uniformity, water barrier, and thermal stability. The application of KC coating significantly reduced the weight loss, decay loss, and delayed the decreases of firmness, soluble solids, total acid, and VC contents of cherry tomatoes. The KGM/curdlan edible coatings have promising potential for prolonging the shelf life of cherry tomatoes and applications in fruits preservation in the future.
在这项研究中，我们使用魔芋葡甘聚糖（KGM）和结冷胶来制备复合涂层（KC）。使用流变学方法研究了涂层溶液，并通过水溶性测试、水蒸气透过率（WVP）、扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）、X 射线衍射（XRD）和热重分析（TGA）对涂层进行了表征。还确定了 KC 涂层对室温下储存的樱桃番茄的保鲜效果。结果表明，结冷胶的添加可以调节 KGM 涂层的亲水性/疏水性。结冷胶的添加增强了分子间的缠结和成膜性能。KC 涂层中结冷胶含量的增加显著降低了水分含量、溶解和溶胀比以及 WVP。KGM-结冷胶复合材料表现出良好的相容性和均匀性，是高性能的涂层。KC 涂层具有最佳的均匀性、水阻隔性和热稳定性。KC 涂层的应用显著降低了樱桃番茄的失重、腐烂损失，并延缓了其硬度、可溶性固形物、总酸和 VC 含量的降低。KGM/结冷胶可食用涂层具有延长樱桃番茄货架期和未来水果保鲜应用的巨大潜力。
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