不同玉米蛋白/茶多酚/苹果果胶包衣对鲜核桃仁保鲜营养、理化性质的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-05 DOI:10.1016/j.foodchem.2025.143230

Wenwen Li , Yu Qin , Beibei Zhang , Wenwen Zhang , Dengjie Yao , Chunyin Zeng , Delu Ning , Yongliang Zhuang , Lirong Li , Rui Huang

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引用次数: 0

摘要

本研究对溶液浇筑法制备的玉米苷/苹果果胶/茶多酚层层组装保鲜膜进行了表征，并对复合涂层、双层、三层、四层多层多层组装涂层在4 ℃下对新鲜核桃仁的保鲜效果进行了评价。随着组装层数的增加，水蒸气阻隔度增加，膜的紫外线透过率越低。组装膜的抗氧化和抗菌活性显著高于复合膜。在4 °C条件下储存40 d后，经组合涂层处理的新鲜核桃仁的水分、颜色和质地与0 d新鲜核桃仁的差异较小。4层组合涂层的鲜核桃仁酸值、过氧化值和菌落总数均显著低于复合涂层。综上所述，玉米蛋白/苹果果胶/茶多酚层叠组合包衣是保鲜核桃仁的有效方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of different zein/tea polyphenol/apple pectin coating on nutritional, physicochemical properties of fresh walnut kernel preservation

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Effect of different zein/tea polyphenol/apple pectin coating on nutritional, physicochemical properties of fresh walnut kernel preservation

In this study, zein/apple pectin/tea polyphenol layer-by-layer assembled cling film prepared by solution casting was characterized, and the preservation effect of composite coatings, double, triple, and quadruple multilayer layer-by-layer assembly coatings on fresh walnut kernels at 4 °C was evaluated. As the number of assembly layers increased, the water vapor barrier increased, and the lower the film's UV transmittance. The assembled film's antioxidant and antibacterial activities were significantly higher than composite film. The moisture, color, and texture of the fresh walnut kernels treated with the assembled coatings were less different from 0 d fresh walnut kernels after 40 d of storage at 4 °C. The acid value, peroxide value, and total number of bacterial colonies of the fresh walnut kernels with 4-layer assembled coatings were significantly lower than those of the composite coatings. Overall, zein/apple pectin/tea polyphenol layer-by-layer assembled coating is an effective way to the fresh walnut kernel preservation.

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来源期刊

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.