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Mustafa Tahsin Yilmaz Perihan Kubra Akman Fatih Bozkurt Salih Karasu 《International Journal of Food Science & Technology》2021,56(11):6011-6024
In this study, a simple and facile method was used to fabricate carvacrol-loaded zein nanoparticles (CLZNPs), and CLZNPs were coated with different concentrations (0.25, 0.5 and 1 mg mL−1) of polydopamine (PDA) to fabricate CLZPNPs. Dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses showed that CLNPs and CLZPNPs possessed spherical shapes with smooth surfaces in the sizes of 562 and 725 nm and were highly stable possessing high encapsulation efficiency (81.3%). The antioxidant activity of CLZPNPs (ranging from 70.97% to 89.84%) was higher than that (51.42%) of CLZNPs. PDA had a significant effect to increase the antioxidant activity of the CLZNPs. The thermal stability of the particles was influenced by a temperature change from 30 °C to 70 °C. While 1 CLZPNP sample possessed the highest retention rate of carvacrol, the uncoated CLZNPs had the lowest retention value at all temperatures. The antibacterial effect of CLZNPs could be remarkably increased by their coating with PDA at different concentrations (0.25, 0.5 and 1 mg mL−1), reaching the level of 100% inhibition of Salmonella typhimurium, Pseudomonas aeruginosa and Staphylococcus aureus. As a result, coating the carvacrol-loaded nanoparticles (CLZNPs) with PDA enabled us to fabricate highly stable CLZPNPs possessing improved stability and bioactivity. The results of this study suggest that the fabricated nanoformulation would find an application in food packaging technology to increase the storage stability of the products and control various foodborne bacterial pathogens. 相似文献
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壳聚糖复合涂膜对草莓保鲜的影响 总被引:2,自引:0,他引:2
《食品与发酵工业》2014,(4):205-209
迷迭香提取物、CaCl2、亚硫酸钠分别与壳聚糖复配涂膜研究草莓的贮藏保鲜技术,通过测定贮藏过程中草莓果实的营养成分、感官品质等指标,探究草莓在低温冷藏条件下的成熟衰老过程和不同保鲜剂处理对草莓贮藏品质的影响。结果表明:壳聚糖复配迷迭香提取物和壳聚糖复合CaCl2涂膜保鲜液均可显著地(P<0.05)减缓草莓的可溶性固形物、可滴定酸、Vc、还原糖含量的下降,抑制草莓细胞膜渗透率变化和果实的腐烂软化,保持草莓的硬度等贮藏品质。亚硫酸钠-壳聚糖处理可维持草莓的还原糖含量,延缓可滴定酸和Vc含量的下降。其中,1.5%壳聚糖+0.3%迷迭香提取物溶液浸渍涂膜5 min保鲜草莓效果最好,1.5%壳聚糖+2.0%CaCl2溶液浸渍涂膜5 min次之。 相似文献
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目的研究玉米醇溶蛋白与D-木糖在65%(V:V)乙醇溶液中的美拉德反应及所得美拉德反应产物在反溶剂沉淀法制备姜黄素纳米颗粒中的应用。方法将玉米醇溶蛋白与D-木糖在乙醇溶中加热,利用所得产物通过反溶剂沉淀法制备姜黄素纳米颗粒,并对纳米颗粒进行表征。结果当D-木糖与玉米醇溶蛋白混合质量比为2:1、反应体系pH值为13.0、反应温度为90℃、反应时间为90 min时,反应体系的A290和A420值最大。利用在该条件下得到的美拉德反应产物通过反溶剂法制备姜黄素纳米颗粒,与未经修饰的玉米醇溶蛋白按照相同方法制备的姜黄素纳米颗粒相比,前者在水中的分散性明显提高,包埋效率和载药量分别显著增加113%和56%,且具有更好的缓释性能和贮藏稳定性。结论美拉德反应修饰的玉米醇溶蛋白在反溶剂沉淀法纳米颗粒的制备中具有广阔的应用前景。 相似文献
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目的 探究壳聚糖-柠檬烯涂膜对鲜切哈密瓜贮藏品质的影响。方法 以无菌蒸馏水和2%壳聚糖涂膜处理鲜切哈密瓜作为对照组,用2%壳聚糖复配0.1%柠檬烯涂膜处理鲜切哈密瓜作为实验组,在贮藏第0、1、3、5、7 d对鲜切哈密瓜的感官、硬度、呼吸强度、可溶性固形物含量、色差、维生素C含量、多酚氧化酶(polyphenol oxidase, PPO)活性、过氧化物酶(peroxidase, POD)活性、过氧化氢酶(catalase, CAT)活性、超氧化物歧化酶(superoxide dismutase, SOD)活性及菌落总数进行测定。结果 2%壳聚糖复配0.1%柠檬烯涂膜显著(P<0.05)减缓了鲜切哈密瓜果肉软化,可溶性固形物和维生素C含量的下降及色差值L*、a*、b*的改变;抑制了鲜切哈密瓜的呼吸强度、PPO和POD活性,增强了SOD和CAT活性,并抑制了菌落的生长,有利于鲜切哈密瓜感官品质的维持。结论 2%壳聚糖复配0.1%柠檬烯涂膜处理鲜切哈密瓜可以降低鲜切哈密瓜贮藏期间的营养物质损耗,减缓果肉的衰老变质,较好地... 相似文献
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存放方式对壳聚糖涂膜草莓保鲜效果的影响 总被引:1,自引:0,他引:1
[目的]研究提高壳聚糖保鲜草莓的效果。[方法]以新鲜草莓为材料,用不同浓度的壳聚糖溶液涂膜并进行密封与未密封处理。通过测定不同存放时间后草莓腐烂率、失重率、可溶性固形物含量、可滴定酸含量、VC含量的变化来探讨不同浓度壳聚糖涂膜后存放方式对草莓保鲜效果的影响。[结果]1.0%壳聚糖涂膜密封存放最有利于草莓保鲜,其抑制草莓腐烂率、失重率的下降,延缓了可溶性固形物含量、可滴定酸含量、VC含量下降的效果明显好于其他处理。[结论]壳聚糖涂膜后采用密封存放可提高对草莓的保鲜效果。 相似文献
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以1.25%的壳聚糖为涂膜基质,通过添加辣根素,分别配制了辣根素质量分数为0.2%、0.4%、0.6%、0.8%、1.0%的辣根素/壳聚糖复合涂膜液。以蒸馏水作为对照组,通过浸泡处理,考察不同辣根素浓度对室温下草莓保鲜效果的影响。结果表明,不同浓度的辣根素/壳聚糖复合膜涂液均能在一定程度上抑制草莓失重率和腐烂指数的上升,同时可延缓可溶性固形物含量、可滴定酸含量、VC含量和还原糖含量的下降,其中,浓度为0.6%的辣根素/壳聚糖复合保鲜液对草莓的保鲜效果最佳。因此,辣根素/壳聚糖可以作为天然抗菌膜液控制草莓表皮微生物的生长,延长果实的贮藏期。 相似文献
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M. García R. Díaz Y. Martínez A. Casariego 《Food research international (Ottawa, Ont.)》2010,43(6):1656-1660
The aim of this work was to evaluate the influence of chitosan coatings in the osmotic dehydration of scalded cut papaya var. Red Maradol in two ripening stages (green and ripped). Papaya cubic cuts (1 cm3) were divided into three groups depending on the treatments: without chitosan coatings; with chitosan coatings at 1% (w/v) in lactic acid 1% (v/v) and Tween 80 at 0.1% (v/v); and with chitosan coatings at 1% (w/v) in lactic acid 1% (v/v), Tween 80 at 0.1% (v/v) and oleic acid at 2% (v/v). The study of dehydration kinetics and mass transfer was carried out with osmotic solution of sucrose (40°Brix) in a ratio fruit/solution of 1:60, and weight reduction, water loss and solids gain were measured. Chitosan coatings improved the efficiency of osmotic dehydration process in both ripening stages, increasing the water loss and decreasing the solids gain. 相似文献
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壳聚糖涂膜处理对沙糖桔采后生理及品质的影响 总被引:1,自引:0,他引:1
目的研究壳聚糖涂膜处理对沙糖桔(Shatang mandarin)采后生理及品质的影响。方法常温条件下(20±2)℃采用0.5%、1.0%和1.5%壳聚糖涂膜处理,每4 d取一次样品,分别对沙糖桔果实的腐烂率、呼吸强度、可滴定酸含量、可溶性固形物含量和维生素C含量进行测定。结果与对照组相比,不同质量分数的壳聚糖涂膜处理均能有效抑制沙糖桔果实腐烂率的上升,延缓呼吸强度、可滴定酸、可溶性固形物和维生素C含量的下降。其中,1.5%壳聚糖涂膜处理对维持沙糖桔果实采后生理及品质的效果更显著。结论常温条件下,1.5%壳聚糖涂膜处理适用于沙糖桔果实的贮藏保鲜。 相似文献
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《Food chemistry》2001,73(2):139-143
The effects of chitosan coating in extending postharvest life of longan fruits and maintaining their quality were investigated. The fruits were treated with aqueous solutions of 0.5, 1.0 and 2.0% chitosan, respectively, and then stored at 2°C and 90% relative humidity. Changes in respiration rate, polyphenol oxidase (PPO) activity, colour, eating quality, and weight loss were measured. The effect of chitosan coating on disease incidence was also evaluated. The application of chitosan coating reduced respiration rate and weight loss, delayed the increase in PPO activity and the changes in colour, and eating quality, and partially inhibited decay of fruit during storage. Furthermore, increasing the concentration of chitosan coating enhanced the beneficial effects of chitosan on postharvest life and quality of the fruit. 相似文献
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《Food research international (Ottawa, Ont.)》2006,39(8):882-890
Zein is the most important protein in corn. Zein has good film forming properties. One of the film forming methods is production of zein resin and then thermomolding by hot press. Pure zein film is very brittle. Plasticizers can improve mechanical and film making properties of zein. In this research, sugars (fructose, galactose and glucose) were used as plasticizers and rheological properties of zein resin were studied by dynamic oscillatory tests for determination of plasticization effectiveness. Effect of plasticizers on thermal properties of resins was investigated by DSC at −100 to 150 °C. No crystallization and melting peaks related to zein and plasticizers were observed. As well as there was not significant difference at glass transition temperature between zein resins containing various sugars. Zein films were prepared from zein resins by rolling and hot press and then mechanical properties of films were measured. Films containing galactose had better tensile properties than other films and showed higher tensile strength, strain at break, and Young modulus than films containing fructose and glucose. 相似文献
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《食品与发酵工业》2019,(24):168-172
为了探讨超高压(350 MPa/10 min)结合2.0%(质量分数)壳聚糖涂膜处理板栗的贮藏效果,测定了超高压和壳聚糖涂膜单独处理以及两者结合使用时板栗贮藏期间的呼吸强度、淀粉含量、质量损失率、腐烂率以及虫果率的变化情况。结果表明,超高压和壳聚糖涂膜处理均能显著降低板栗呼吸强度和腐烂率,减缓淀粉降解,且超高压处理效果更强;超高压处理是降低虫果率的主要因素,但对抑制水分蒸发无明显效果,壳聚糖涂膜是抑制水分蒸发的主要因素,但无杀虫效果;超高压和壳聚糖涂膜结合处理板栗,能在抑制呼吸、杀菌、灭虫、减缓淀粉降解以及减轻质量损失等方面产生显著的协同互补效应,从而提高板栗贮藏效果。因此,在2~10℃下贮藏120 d,板栗腐烂率为5.21%,虫果率2.82%,质量损失率4.73%,贮藏效果优良。 相似文献
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ükrü Kurt 《International Journal of Food Science & Technology》2010,45(1):140-146
Effects of pH (3.75–8.25) and chitosan (0–0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical point, which was determined to be at pH 5.87 and a chitosan level of 0.218%. The interaction effects of chitosan and pH on ES, AYSe and AYSg were also found to be significant ( P < 0.01). 相似文献