含有季甲壳素和茶树油的高附着力抗菌复合涂层,可提高水果和蔬菜的保鲜效果

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Ying Liu , Yi Ding , Chao Wang , Jian Luo , Huanhuan Yao , Huili Zhang , Long Xu , Junfan Niu
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引用次数: 0

摘要

本研究利用两亲性 HACC-油酸共轭物(HACC-OA)开发了高粘附性季壳聚糖涂层,以提高水果和蔬菜的保鲜效果。HACC-OA 具有更高的粘度和附着力,为茶树油 (TTO) 提供了稳定的载体。由此产生的 TTO@HACC-OA 涂层显著降低了接触角(43.7°),并增加了在草莓表面的保留量。此外,与纯 TTO(49.5%)相比,TTO@HACC-OA 表现出更低的 TTO 挥发率(27.8%),与单独使用 HACC(EC50 = 1.58 mg/mL)相比,TTO@HACC-OA 增强了对莹莹葡萄孢菌的协同抗菌活性(EC50 = 1.51 mg/mL)。保鲜实验表明,TTO@HACC-OA 能有效保持草莓的色泽和硬度,降低腐烂指数和重量损失,延缓维生素 C 含量的下降,延缓总酚含量的增加,并减轻丙二醛的积累。因此,制备的 TTO@HACC-OA 复合涂层具有优异的附着能力和保鲜效果,在果蔬保鲜领域具有很大的应用潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables

High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables

High-adhesion antimicrobial composite coating incorporating quaternary chitosan and tea tree oil for enhanced preservation of fruits and vegetables
This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC50 = 1.51 mg/mL) against Botrytis cinerea Pers compared to HACC alone (EC50 = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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