木薯淀粉/壳聚糖可食共混膜的制备及在草莓保鲜中的应用

以木薯淀粉、壳聚糖为基材,制备用于草莓保鲜的可食共混膜,研究共混比、抗菌剂(柠檬酸)和表面活性剂(吐温60)对共混膜性能及保鲜效果的影响。结果表明:当壳聚糖和木薯淀粉质量比为1:1时,共混膜的拉伸强度为25 MPa,断裂伸长率为10.6%,水蒸气渗透率为160 g/(24 h·m2),其综合性能最佳。当添加质量分数为4%的柠檬酸时,共混膜综合性能较好;当同时添加质量分数为1%的吐温60与1%的柠檬酸时,60 h后的草莓失重率比单独添加质量分数为1%的柠檬酸和1%的吐温60分别降低约20%和15%,说明此时保鲜效果最佳。

Preparation of Cassava Starch/Chitosan Edible Blend Membrane and Its Application in Strawberry Preservation

Using cassava starch and chitosan as substrate, the edible blend membrane for strawberry preservation was prepared. The effects of blending ratio, antibacterial agent citric acid and surfactant Tween 60 on the properties and preservation effects of blend membrane were studied. The results showed that the comprehensive properties of the blend membrane were superior when the mass ratio of chitosan to cassava starch was 1:1, and the tensile strength, elongation at break and the water vapor permeability of it were 25 MPa, 10.6 % and 160 g/(24 h·m2) respectively. When the mass fraction of citric acid was 4 %, the comprehensive properties of the blend membrane was better. After adding 1% of Tween 60 and 1% of citric acid simultaneously, compared with 1% of citric acid or 1% of Tween 60 individually, the weight loss rate of strawberry was reduced by 20 % and 15 % respectively after 60 h, which indicated the optimal preservation effects.