普鲁兰多糖稳定的大豆磷脂/肉桂醛乳液用于金针菇保鲜。
Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation.
作者信息
Shao Xue, Niu Ben, Fang Xiangjun, Wu Weijie, Liu Ruiling, Mu Honglei, Gao Haiyan, Chen Hangjun
机构信息
Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
出版信息
Int J Biol Macromol. 2023 Aug 15;246:125425. doi: 10.1016/j.ijbiomac.2023.125425. Epub 2023 Jun 15.
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
新鲜香菇（金针菇）极易腐坏且容易褐变；此外，它们在采后会出现营养成分流失的情况。在本研究中，以大豆磷脂（SP）为乳化剂、普鲁兰多糖（Pul）为稳定剂制备了肉桂醛（CA）乳液。还研究了该乳液对香菇贮藏期间品质的影响。实验结果表明，添加6%普鲁兰多糖得到的乳液最为均匀稳定，有利于其应用。乳液涂膜保持了金针菇的贮藏品质。将CA乳液加入涂膜体系对抑制活性氧的积累有积极作用，这是通过提高延迟活性自由基清除酶的有效性实现的。用乳液涂膜的香菇货架期显著延长，这表明其在食品保鲜方面具有潜在应用价值。
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