利用壳聚糖和壳聚糖纳米粒子优化果汁保鲜:中心复合设计

Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy
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引用次数: 0

摘要

在这项研究中,使用壳聚糖和通过离子凝胶工艺生产的壳聚糖纳米粒子对甜酸橙汁的保质期进行了测试。结果表明,与单独使用壳聚糖相比,壳聚糖纳米颗粒对延长保质期的影响更大。在添加壳聚糖和壳聚糖纳米粒子后,对果汁的 pH 值、浑浊度和需氧计数进行了测量,并采用响应面方法对这些因素进行了优化。壳聚糖的最佳 pH 值范围为 3.0 至 4.6,壳聚糖纳米颗粒的最佳 pH 值范围为 3.0 至 4.9。当壳聚糖浓度为 0.5-2.5 克/升、储存天数为 1.0-2.0 天时,浊度最大。通过方差分析发现结果是显著的,根据判定系数,该模型具有较高的显著性和良好的拟合度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design
In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.
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