Tian Yuqing, Zhou Lei, Liu Junping, Yu Kaibo, Yu Wenzhi, Jiang Hongwei, Zhong Junzhen, Zou Liqiang, Liu Wei
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Food Chem. 2023 Aug 15;417:135898. doi: 10.1016/j.foodchem.2023.135898. Epub 2023 Mar 13.
The quality and safety of fresh-cut pineapple deteriorate during handling and storage due to physicochemical and microbial changes, so its preservation has attracted extensive attention. This study prepared sustained-release tea tree essential oil (TTO) solid preservative (SP) with an encapsulation efficiency of 71.45% and applied it on fresh-cut pineapple in modified atmospheres packaging (MAP). Results showed that TTO adsorbed on nano silicon dioxide (SiO) was embedded in the starch-carboxymethyl cellulose network structure by extrusion. The hydrogen bond and hydrophobic interaction resulted in compact structure and good sustained-release performance of SP. The SP improved sensory quality and reduced nutrient loss and microbial spoilage of fresh-cut pineapple, which extended its shelf-life to four days. In addition, antioxidant capacity was enhanced with increasing antioxidant enzyme activity, antioxidant content, and 2,2-diphenyl-1-picrylhydrazine scavenging capacity and decreasing MDA accumulation. Therefore, sustained-release TTO solid preservative has potential for the preservation of fresh-cut pineapple.
由于物理化学和微生物变化，鲜切菠萝在处理和储存过程中的质量和安全性会下降，因此其保鲜受到了广泛关注。本研究制备了包封率为71.45%的缓释茶树精油（TTO）固体防腐剂（SP），并将其应用于气调包装（MAP）的鲜切菠萝上。结果表明，吸附在纳米二氧化硅（SiO）上的TTO通过挤压嵌入淀粉-羧甲基纤维素网络结构中。氢键和疏水相互作用导致SP结构紧凑，缓释性能良好。SP改善了鲜切菠萝的感官品质，减少了营养损失和微生物腐败，将其货架期延长至四天。此外，随着抗氧化酶活性、抗氧化剂含量、2,2-二苯基-1-苦基肼清除能力的增加以及丙二醛积累的减少，抗氧化能力增强。因此，缓释TTO固体防腐剂在鲜切菠萝保鲜方面具有潜力。
