Xue Shan, Li Chao, Xiong Zhouyi
College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China.
Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China.
Gels. 2024 Aug 13;10(8):533. doi: 10.3390/gels10080533.
In this study, novel functional ZEO-complex gels were prepared using sodium alginate, inulin, grape seed extract (GSE), and essential oil (ZEO) as the primary raw materials. The effect of the addition of inulin, GSE, and ZEO on water vapor permeability (WVP), tensile strength (TS), and elongation at break (EAB) of ZEO-complex polysaccharide gels was investigated. A comprehensive score (Y) for evaluating the characteristics of ZEO-complex polysaccharide gels was established by principal component analysis. MATLAB analysis and box-Behnken design describe each factor's four-dimensional and three-dimensional interactions. It was found that Y could reach the maximum value when the ZEO addition was at a moderate level (C = 2%). The optimum preparation process of ZEO-complex polysaccharide gels was as follows: the addition of inulin was at 0.84%, the addition of GSE was at 0.04%, and the addition of ZEO was at 2.0785%; in this way, the Y of ZEO-complex polysaccharide gels reached the maximum (0.82276). Optical scanning and X-ray diffraction tests confirmed that the prepared ZEO-complex gels have a smooth and continuous microstructure, good water insulation, and mechanical properties. The storage test results show that ZEO-complex polysaccharide gels could play a significant role in the storage and fresh-keeping of grass carp, and the physicochemical properties of complex polysaccharide gels were improved by adding ZEO. In addition, according to the correlation of fish index changes during storage, adding ZEO in complex polysaccharide gels was closely correlated with the changes in fish TBARS and TVB-N oxidation decay indices. In conclusion, the ZEO-complex polysaccharide gels prepared in this study had excellent water insulation, mechanical properties, and outstanding fresh-keeping effects on grass carp.
在本研究中，以海藻酸钠、菊粉、葡萄籽提取物（GSE）和香芹籽精油（ZEO）为主要原料制备了新型功能性ZEO复合凝胶。研究了添加菊粉、GSE和ZEO对ZEO复合多糖凝胶的水蒸气透过率（WVP）、拉伸强度（TS）和断裂伸长率（EAB）的影响。通过主成分分析建立了评价ZEO复合多糖凝胶特性的综合评分（Y）。MATLAB分析和Box-Behnken设计描述了各因素的四维和三维相互作用。结果发现，当ZEO添加量处于中等水平（C = 2%）时，Y可达到最大值。ZEO复合多糖凝胶的最佳制备工艺如下：菊粉添加量为0.84%，GSE添加量为0.04%，ZEO添加量为2.0785%；通过这种方式，ZEO复合多糖凝胶的Y达到最大值（0.82276）。光学扫描和X射线衍射测试证实，所制备的ZEO复合凝胶具有光滑连续的微观结构、良好的水阻隔性和机械性能。贮藏试验结果表明，ZEO复合多糖凝胶对草鱼的贮藏保鲜具有显著作用，添加ZEO可改善复合多糖凝胶的理化性质。此外，根据贮藏期间鱼体指标变化的相关性，复合多糖凝胶中添加ZEO与鱼体硫代巴比妥酸（TBARS）和挥发性盐基氮（TVB-N）氧化腐败指标的变化密切相关。综上所述，本研究制备的ZEO复合多糖凝胶具有优异的水阻隔性、机械性能，对草鱼具有突出的保鲜效果。
