食品与发酵工业2024，Vol.50Issue(9)：238-245,中插4-中插5,10.DOI:10.13995/j.cnki.11-1802/ts.035532
壬醛与香芹酚复合抑菌微胶囊的制备及其对蓝莓的保鲜作用
Preparation of composite antibacterial microcapsules with nonanal and carvacrol and its application in blueberry preservation
摘要
Abstract
This study aimed to develop a non-contact bacteriostatic and natural solid preservative with slow-release effect that is suit-able for blueberry postharvest storage.Botrytis cinerea,as the predominant pathogenic fungus of blueberry,was selected as the target strain.Firstly,chessboard method was used to identify the essential oil combinations with synergistic bacteriostatic effect from 10 kinds of bacteriostatic essential oils.Secondly,the preparation process conditions of complex essential oil-β-cyclodextrin microcapsule were opti-mized by the response surface experiment according to the embedding rate,and its structure and functional characteristics were character-ized.Finally,the preservation effect of microcapsules on blueberries was researched.The results showed that nonanal and carvacrol had a synergistic inhibitory effect on the growth of B.cinerea.The optimal conditions for the microcapsule preparation were determined as fol-lows:the ratio of β-cyclodextrin to compound essential oil was 8.75∶1(g∶mL),the embedding temperature was 50.3 ℃,the embedding time was 2.0 h,and the embedding rate of complex essential oil microcapsules was 78.23％.The morphology of the microcapsules was ob-served as regular crystal structure by SEM and the average particle size was 16.86 μm.The antibacterial experiment showed that the in-creased dosage of microcapsules enhanced the inhibitory effect on B.cinerea.After releasing for 26 days,the maximum cumulative release rate of the compound essential oil embedded in microcapsules was 50.52％and 57.78％at 4 ℃ and 20 ℃,respectively,indicating that microcapsules had sustained release characteristics.After 2 weeks+8 d storage,compared with the blank control(CK),the commercial rate of blueberry in the 6％(calculated by fruit mass fraction)compound essential oil microcapsule group increased by 39.73％,the total number of molds decreased by 61.39％,and the decline of firmness,soluble solid,titratable acid and ascorbic acid contents of blueberry were delayed,contributing to the maintenance of blueberry quality.关键词
壬醛/香芹酚/协同抑菌/微胶囊/蓝莓Key words
nonanal/carvacrol/synergistic bacteriostasis/microcapsule/blueberry引用本文复制引用
戴瑶,陈玥琰,张翔,王莉,李梅青,高学玲,张海伟..壬醛与香芹酚复合抑菌微胶囊的制备及其对蓝莓的保鲜作用[J].食品与发酵工业,2024,50(9):238-245,中插4-中插5,10.基金项目
安徽省现代农业(果树)产业技术体系岗位专家基金(2022年度) （果树）
安徽农业大学研究生双创培育项目(SC2259) （SC2259）
怀宁绿色食品(蓝莓)科技特派团项目(2022年度) （蓝莓）
