鲜切水果表面原位成形涂层创制及保鲜应用研究

李智信; 赵以勒; 郭晓宏; 陈晨; 姜爱丽; 李江阔; 吴迪; 陈昆松

doi:10.19554/j.cnki.1001-3563.2025.23.018

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (23) : 171-180. DOI: 10.19554/j.cnki.1001-3563.2025.23.018

农产品保鲜与食品包装

鲜切水果表面原位成形涂层创制及保鲜应用研究

李智信^1a, 赵以勒^1a, 郭晓宏^1b, 陈晨², 姜爱丽², 李江阔³, 吴迪^1a,*, 陈昆松^1a

作者信息 +

Preparation of In-situ Formed Coating on the Surface of Fresh-cut Fruit and Its Application in Freshness Preservation

LI Zhixin^1a, ZHAO Yile^1a, GUO Xiaohong^1b, CHEN Chen², JIANG Aili², LI Jiangkuo³, WU Di^1a,*, CHEN Kunsong^1a

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文章历史 +

摘要

目的针对鲜切水果贮藏过程中的失水软化问题,制备一种在鲜切水果表面原位成形的涂层,保持鲜切水果的品质。方法以脱乙酰魔芋葡甘聚糖（DKGM）、羧基化纤维素纳米纤维（CCNF）和海藻酸钠（SA）为原料,采用浸涂工艺,通过Ca²⁺交联作用,开发一种仅需30 s就可直接在鲜切水果表面原位成形的涂层,进一步在涂层中负载表没食子儿茶素没食子酸酯（EGCG）和谷胱甘肽（GSH）。对DKGM/CCNF/SA原位涂层的结构、力学性能和细胞毒性进行表征,并对其在鲜切水果中的保鲜性能进行研究。结果当DKGM/CCNF混合溶液和SA溶液的体积比为1︰1时,原位涂层具有更强的力学性能（压缩模量为(1.10±0.14) MPa）和更好的热稳定性。原位涂层具有良好的生物安全性和低细胞毒性。鲜切苹果保鲜试验结果显示,在4 ℃下贮藏7 d后,E/G-DKGM/CCNF/SA原位涂层处理的鲜切苹果的硬度（7.71 N）显著高于未经涂层处理的对照组（6.10 N）。与对照组相比,E/G-DKGM/CCNF/SA原位涂层处理组的质量损失率减少4.61%,褐变指数下降19.62%。结论 DKGM/CCNF/SA原位涂层能显著抑制质量损失率上升、硬度下降和果肉褐变。该研究为鲜切水果表面原位涂层快速成形及失水软化抑制提供了新思路。

Abstract

The work aims to prepare a coating formed in-situ on the surface of fresh-cut fruits to solve the problem of water loss and softening of fresh-cut fruits during storage and to maintain their quality. By using deacetylated konjac glucomannan (DKGM), carboxylated cellulose nanofibers (CCNF), and sodium alginate (SA) as raw materials, and adopting a dip-coating process, a coating was developed, which could be directly molded in-situ on the surface of fresh-cut fruits in only 30 s by Ca²⁺ cross-linking. Furthermore, epigallocatechin gallate (EGCG) and glutathione (GSH) were loaded into the coating. The structure, mechanical properties, and cytotoxicity of the DKGM/CCNF/SA in-situ coating were characterized, and its preservation performance in fresh-cut fruits was investigated. When the volume ratio of the DKGM/CCNF mixed solution to the SA solution was 1:1, the in-situ coating exhibited stronger mechanical properties (compressive modulus of (1.10±0.14) MPa) and better thermal stability, and it also demonstrated good biosafety and low cytotoxicity. Fresh-cut apple preservation experiments showed that after 7 days of storage at 4 °C, the firmness of fresh-cut apples treated with the E/G-DKGM/CCNF/SA in-situ coating was 7.71 N, which was significantly higher than that of the untreated control group (6.10 N). Compared with the control group, the E/G-DKGM/CCNF/SA in-situ coating group reduced the water loss rate by 4.61% and the browning index by 19.62%. Overall, the DKGM/CCNF/SA in-situ coating can significantly inhibit the increase of the weight loss rate, decrease of firmness, and browning of the fruit flesh. This study provides a new approach for the rapid in-situ formation of surface coatings on fresh-cut fruits and the inhibition of water loss and softening.

导出引用

李智信, 赵以勒, 郭晓宏, 陈晨, 姜爱丽, 李江阔, 吴迪, 陈昆松. 鲜切水果表面原位成形涂层创制及保鲜应用研究[J]. 包装工程. 2025, 46(23): 171-180 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.018

LI Zhixin, ZHAO Yile, GUO Xiaohong, CHEN Chen, JIANG Aili, LI Jiangkuo, WU Di, CHEN Kunsong. Preparation of In-situ Formed Coating on the Surface of Fresh-cut Fruit and Its Application in Freshness Preservation[J]. Packaging Engineering. 2025, 46(23): 171-180 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.018

中图分类号： TB484

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