利用有机凝胶因子提高花生酱稳定性的工艺研究

使用紫虫胶作为有机凝胶因子制备稳定型花生酱,并对其工艺条件进行优化。以析油率为指标,紫虫胶添加量、加热温度、加热时间和冷却温度为因素变量,进行响应面优化试验,得到了最优工艺条件,并进行了花生酱感官评鉴。结果表明,紫虫胶添加量为3.2%(w/w)、加热温度为90 ℃、加热时间为40 min、冷却温度为1 ℃时,制得的有机凝胶花生酱最稳定,此时析油率仅1.24%。在最优工艺条件下制备的有机凝胶花生酱与商品花生酱相比,析油率更低,感官品质更好。     

Physical,structural, and mechanical characterization of calcium–shellac microspheres as a carrier of carbamide peroxide

Calcium–shellac microspheres with encapsulated carbamide peroxide (CP) were made by emulsification to generate an emulsion including shellac ammonium salt aqueous solution with soluble CP dispersed in sunflower oil with calcium chloride powders, followed by gelation between shellac and calcium. The effects of formulation and processing conditions on the encapsulation efficiency of CP, the physical, structural, and mechanical properties of calcium–shellac microspheres, including size, inner structure, and mechanical strength, were investigated. The sizes of the prepared microspheres were in the range of 10–100 μm, depending on the agitation speed used in the emulsification process. The morphology of calcium–shellac microspheres was characterized using scanning electron microscopy and image analysis. Their inner structure was evaluated using X‐ray microcomputed tomography, and their mechanical strength was determined by a micromanipulation technique. The structure and mechanical strength of the microspheres were compared with those bigger calcium–shellac beads (1–3 mm in diameter) made by extrusion followed by gelation (Xue and Zhang, J Microencapsul 2008, 25, 523), and clear contrast in the properties between the two preparation methods has been found. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

The effects of ozone,ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

The objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4 min) and coating of shellac, lysozyme–chitosan (L-C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble solids, albumen and yolk's pH were monitored. Control groups had the worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa·s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa·s)] and sonication (albumen pH: 8.22). Thus, the shellac-coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf life of eggs.     

Polyvinyl Acetate as a High-gloss Edible Coating

Edible coating formulations were made with food-grade polyvinyl acetate (PVA) dissolved in alcohol-water mixtures. PVA coatings had high gloss and relatively high permeance to O₂ and water vapor, and they formed glossy surfaces on chocolate candy, citrus fruit, and apples. Addition of propylene glycol helped to retain coating gloss when the alcohol content of the solvent was reduced to less than 70%. Fresh apples or citrus fruit with PVA coatings had higher internal O₂ than fruit with shellac and resin coatings and, consequently, less tendency to ferment and produce alcohol during storage. Fruit with PVA coatings did not whiten or ‘blush’ after contact with water.     

镀锌层硅酸盐+虫胶复合转化膜的制备和表征

目的阻碍热镀锌板出现白锈,提高镀锌层的耐腐蚀性能。方法采用正交试验法优化出添加虫胶水溶液的有机无机复合钝化液。通过电化学Tafel极化曲线、交流阻抗(EIS)、乙酸铅点滴和中性盐雾试验,对比分析基体、硅酸盐+虫胶复合钝化膜与铬酸盐钝化膜的耐腐蚀性能。采用摩擦法测试对比分析基体和无铬钝化膜试样的附着性能,并通过扫描电子显微镜、X射线光电子能谱和红外光谱对形貌和结构进行分析。结果添加虫胶水溶液的复合钝化膜表面平整致密,72 h中性盐雾试验后的腐蚀面积小于10%。乙酸铅点滴试验和电化学测试显示,复合钝化膜的耐腐蚀性能较基体好。附着力试验测试显示,复合钝化膜具有良好的附着能力。结论因为复合钝化液中的虫胶与硅酸盐交织为O—Si—CH_2结构,与金属离子结合生成致密的膜层附着在镀锌层表面,使得复合钝化膜致密平整,且使腐蚀过程得到了强烈的抑制。     

Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins

BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi‐permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax (BW)–shellac coatings on the physico‐chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at the same lipid content differed in the BW:shellac ratio (1:3 and 3:1) and SC of the formulations (40 and 80 g kg^?1). RESULTS: The coating with 1:3 BW:shellac ratio and 80 g kg^?1 SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW:shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off‐flavour when coatings were applied at 80 g kg^?1 SC. Nutritional quality was not affected by the application of the different treatments. CONCLUSION: HPMC–lipid coatings have the potential to extend shelf life of ‘Oronules’ mandarins. However, care should be taken controlling formulation SC to avoid the build‐up of off‐flavour. Copyright © 2011 Society of Chemical Industry     

Understanding the effects of various edible coatings on the storability of fresh cherry

n this work, cherries, which have a very short shelf life, were packaged after being coated with various edible coatings [whey protein isolate (WPI), chitosan and shellac]. The changes in gas composition, weight loss, Brix, pH, electrical conductivity and firmness were measured periodically up to 11 days after harvest to compare the effects of the applied coatings. Fourier transform near‐infrared (FT‐NIR) spectroscopymeasurements were also taken individually. After storage, the gas composition within trays was about 1–10% O₂ and 14–47% CO₂. The lowest weight loss (25.56%) was observed in the shellac‐coated cherries, while the highest loss (48.58%) occurred in the control group. Coated cherries exhibited a significantly lower pH and electrical conductivity than the uncoated ones. The control group presented the highest total soluble solid (TSS) values (21.29) and shellac coating had (17.25) the lowest. At the end of storage, the highest ascorbic acid (AA) content was 0.64 mg/100 ml in the shellac‐coated cherries, and the lowest AA content of 0.40 mg/100 ml was measured in the control group. Firmness was maintained by coating, especially with shellac (3.734 N), whereas the control had the lowest firmness measured (2.138 N) at the end of storage. There were differences between the absorbance spectra for the coated and control cherries at the end of storage. This research concludes that shellac coating is more effective in reducing the respiration rate and maintaining the quality parameters of cherries than chitosan and WPI coatings. Major benefits of coatings were observed in lessening the weight‐loss process and in maintaining firmness, which were also supported by the FT‐NIR measurements. Copyright © 2010 John Wiley & Sons, Ltd.     

消除法制备低氯漂白紫胶及机理

在漂白紫胶乙醇溶液中加入乙醇钠(一种亲核试剂),选择性与紫胶分子中结合氯的碳原子反应,脱除漂白紫胶中的氯,制备了低氯漂白紫胶。研究乙醇钠加入量、反应温度和反应时间对脱氯效果的影响。结果表明:100g漂白紫胶中加入4.2g的乙醇钠,在90℃反应90min脱氯效果最佳;最佳反应条件时,产品中氯的质量分数为0.28%,远低于脱氯前的2.6%。紫外光谱分析表明,漂白紫胶最大吸收峰的波长由236nm蓝移至222nm,脱除结合氯后最大吸收峰的波长值恢复。通过亲核消除反应,乙醇钠能脱除漂白紫胶的结合氯,漂白紫胶脱氯前后的结构不同。     

Shellac-solvent interaction parameter

The interaction parameter (μ) of hard and soft segments of shellac with respect to the best alcoholic solvents, i.e., ethyl alcohol and n-butyl alcohol have been estimated using osmotic pressure data. These values of μ have been found to resemble each other closely and are also near to the critical value (μ_c). No segment-segment and no energetic interaction in these solvents takes place, which shows that shellac dissolves molecularly in alcohols without any interaction. The use of this parameter for shellac is indicated in encapsulation.     

静电纺丝制备白藜芦醇固体分散体及其性能

本实验以白藜芦醇（resveratrol，Res）为芯材，紫胶树脂铵盐（shellac resin ammonium salt，SRAS）为基材，利用静电纺丝技术制备白藜芦醇/紫胶树脂铵盐（Res/SRAS）固体分散体，通过物理性质的测定、扫描电子显微镜观察、傅里叶变换红外光谱分析、差示扫描量热分析、X射线衍射分析、体外释放实验以及体外抗氧化活性分析，对Res/SRAS稳定性、结构、体外释放活性和抗氧化活性开展研究。结果表明，固体分散体中SRAS、Res和无水乙醇的用量分别为2.0 g、0.222 g和10 mL的条件下，制备的Res/SRAS中Res包埋率达79.06%，负载率7.91%。扫描电子显微镜观察结果显示Res/SRAS为表面较光滑的球体结构，平均粒径为（843.75±162.99）nm。傅里叶变换红外光谱以及X射线衍射分析结果显示，SRAS对Res进行了有效的物理包埋，形成了稳定的Res/SRAS。差示扫描量热分析结果表明Res/SRAS热力学性质稳定。Res/SRAS在模拟胃液中可保持稳定释放，在模拟肠液中释放加快，上述两种模拟环境下10 h内Res/SRAS的累积释放率分别为51.10%、65.79%，表明所制备的固体分散体具有一定的肠溶特性。此外，Res/SRAS的抗氧化能力高于未包埋前的Res。综上，本研究通过静电纺丝技术制备的Res/SRAS性能较好，对Res及其类似物在功能食品、保健品等领域的开发利用具有参考意义。