Chang Hui, Li Kaimian, Ye Jianqiu, Chen Jian, Zhang Jie
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
Foods. 2024 Nov 22;13(23):3735. doi: 10.3390/foods13233735.
As consumer awareness regarding health and nutrition continues to increase, there is a growing demand for fresh, nutritious fruits such as green grapes. However, the short storage life and susceptibility of these fruits to spoilage lead to significant commercial losses. Currently, the plastic wrap method is commonly used to keep green grapes fresh, but this packaging effect is limited and not environmentally friendly. Therefore, there is an urgent need to explore sustainable and effective preservation methods. In this study, a high-pressure microfluidization technique was employed to prepare an essential oil nanoemulsion with a ratio of Tween 80 to clove essential oil of 1:1, and a biopolymer-based film solution was prepared using dual-modified tapioca starch and chitosan loaded with clove essential oil nanoemulsion. The dual-modified tapioca starch/chitosan/SiO/1.25 wt % clove essential oil (DM/Ceo-1.25) solution coating was successfully applied for the packaging and preservation of fresh green grapes. Compared with the CK and polyethylene wrap (PE) groups, the DM/Ceo-1.25 coating significantly improved the quality of the green grapes, increasing the storage period of the green grapes from 4 to 8 days at room temperature. On the 10th day of storage, the coated grapes retained significantly better quality, with a hardness of 4.01 N, a titratable acidity of 1.625%, an anthocyanin content of 1.013 mg/kg, and a polyphenol content of 21.32 μg/mL. These results indicate that the DM/Ceo-1.25 solution coating developed in this study can be used as a new active material for fruit preservation and provides ideas for the development of safer and more sustainable food packaging.
随着消费者对健康和营养的意识不断提高，对新鲜、营养的水果如绿葡萄的需求日益增长。然而，这些水果的储存寿命短且易腐坏，导致了巨大的商业损失。目前，保鲜膜法常用于保持绿葡萄新鲜，但这种包装效果有限且不环保。因此，迫切需要探索可持续且有效的保鲜方法。在本研究中，采用高压微流化技术制备了吐温80与丁香精油比例为1:1的精油纳米乳液，并使用负载丁香精油纳米乳液的双重改性木薯淀粉和壳聚糖制备了基于生物聚合物的薄膜溶液。双重改性木薯淀粉/壳聚糖/SiO/1.25 wt%丁香精油（DM/Ceo-1.25）溶液涂层成功应用于新鲜绿葡萄的包装和保鲜。与CK和聚乙烯保鲜膜（PE）组相比，DM/Ceo-1.25涂层显著提高了绿葡萄的品质，将绿葡萄在室温下的储存期从4天延长至8天。在储存第10天时，涂覆的葡萄保持了明显更好的品质，硬度为4.01 N，可滴定酸度为1.625%，花青素含量为1.013 mg/kg，多酚含量为21.32 μg/mL。这些结果表明，本研究开发的DM/Ceo-1.25溶液涂层可作为一种新型的水果保鲜活性材料，并为开发更安全、更可持续的食品包装提供了思路。
