食品工业科技2025，Vol.46Issue(13)：303-313,11.DOI:10.13386/j.issn1002-0306.2024080157
壳聚糖功能化纳米硒的性质及其在鲜切苦竹笋保鲜中的应用
Properties of Chitosan Functionalized Nano-selenium and Its Application in the Preservation of Fresh-cut Bamboo Shoots(Pleioblastus amarus)
摘要
Abstract
To enhance the shelflife of fresh-cut bamboo shoots(Pleioblastus amarus),this study initially formulated three solutions:nano-selenium(SeNPs),functionalized nano-selenium(SeNPs-cs),and a combination of chitosan with functionalized nano-selenium(CS&SeNPs-cs).By characterizing these solutions and comparing their antioxidant activities,the most stable and effective antioxidant solution was selected for application in the preservation of fresh-cut bamboo shoots.The results indicated that the SeNPs were spherical particles with an average particle size of 88.63 nm and a ζ-potential of-3.84 mV.The average particle sizes of SeNPs-cs and CS&SeNPs-cs were 141.12 nm and 193.72 nm,respectively,with corresponding ζ-potentials of 4.2 mV and 35.8 mV.The synergistic interaction between SeNPs and chitosan(CS)significantly enhanced the stability of the nano-solutions.At a concentration of 300 mg/L SeNPs,CS&SeNPs-cs exhibited the highest scavenging abilities against DPPH and ABTS+radicals,with efficiencies of 75.54％ and 47.98％,respectively.In preservation experiments,CS&SeNPs-cs treatment significantly reduced the weight loss and respiration rates,slowed the decline of soluble proteins and total sugars,inhibited the activities of polyphenol oxidase(PPO)and peroxidase,advanced the peak of catalase(CAT),maintained higher total phenol content,delayed color changes and browning,and suppressed microbial proliferation on the surface of fresh-cut bamboo shoots compared to chitosan(CS group)and water(CK group).In conclusion,CS&SeNPs-cs treatment effectively retards the deterioration of fresh-cut bamboo shoots and extends their shelflife.关键词
壳聚糖/纳米硒/表征/抗氧化活性/鲜切苦竹笋/贮藏品质Key words
chitosan/nano-selenium/characterization/antioxidant activity/fresh-cut of bamboo shoots(Pleioblastus amarus)/storage quality分类
轻工纺织引用本文复制引用
雷雨,潘梦娟,陈飞鹏,董洪旺,吕嫒源,李东..壳聚糖功能化纳米硒的性质及其在鲜切苦竹笋保鲜中的应用[J].食品工业科技,2025,46(13):303-313,11.基金项目
四川轻化工大学"652"科研创新团队(SUSE652A009) （SUSE652A009）
四川轻化工大学人才引进项目(2019RC32) （2019RC32）
四川轻化工大学研究生创新基金(Y2023242). （Y2023242）
