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The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2020-07-16 , DOI: 10.1111/jfpe.13495 Luyun Cai 1 , Yaru Wang 1 , Ailing Cao 2
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2020-07-16 , DOI: 10.1111/jfpe.13495 Luyun Cai 1 , Yaru Wang 1 , Ailing Cao 2
Affiliation
Active films with essential oils have attracted more attention in recent years. In order to improve the solubility and stability of ginger essential oil (GEO) in film forming solutions, GEO coarse emulsion and nanoemulsions were prepared named CGEO (z‐average = 799.53 nm), NGEO‐1 (z‐average = 114.71 nm) and NGEO‐2 (z‐average = 59.30 nm), respectively. And the effect of concentration (0.5% and 1.0% v/v) and particle sizes of GEO emulsions on the physiochemical and preservation properties of fish sarcoplasmic protein and chitosan blend based edible films were studied in this study. The elongation at break significantly (p < .05) increased after adding GEO emulsions, and the light transmittance, water vapor permeability and water solubility were the lowest when NGEO‐2 was incorporated into films. The antioxidant and antimicrobial activities of films were concentration‐dependent. Furthermore, all the films were applied into packaging red sea breams fillets, and the results of total viable counts, pH and thiobarbituric acid demonstrated that SP‐CH films with GEO emulsions, especially nanoemulsions obviously prolonged the shelf‐life of fillets during 4°C.
中文翻译:
含姜精油乳剂的鱼肌浆蛋白/壳聚糖复合膜的理化及保存特性
近年来,含精油的活性薄膜引起了更多关注。为了提高生姜精油(GEO)在成膜溶液中的溶解度和稳定性,制备了GEO粗乳液和纳米乳液CGEO(z平均= 799.53 nm),NGEO-1(z平均= 114.71 nm)和NGEO-2(z平均= 59.30 nm)。研究了GEO乳液的浓度(0.5%和1.0%v / v)和粒径对鱼肌浆蛋白和壳聚糖共混基可食膜的理化和保存特性的影响。断裂伸长率(p 添加GEO乳液后,其<<.05)增加,并且当将NGEO-2掺入薄膜中时,透光率,水蒸气渗透性和水溶性最低。薄膜的抗氧化和抗菌活性是浓度依赖性的。此外,所有薄膜均应用于包装的红鲷鱼片,总活菌计数,pH和硫代巴比妥酸的结果表明,含有GEO乳液的SP-CH薄膜,尤其是纳米乳液,明显延长了4°C时鱼片的货架期。 。
更新日期:2020-07-16
中文翻译:
含姜精油乳剂的鱼肌浆蛋白/壳聚糖复合膜的理化及保存特性
近年来,含精油的活性薄膜引起了更多关注。为了提高生姜精油(GEO)在成膜溶液中的溶解度和稳定性,制备了GEO粗乳液和纳米乳液CGEO(z平均= 799.53 nm),NGEO-1(z平均= 114.71 nm)和NGEO-2(z平均= 59.30 nm)。研究了GEO乳液的浓度(0.5%和1.0%v / v)和粒径对鱼肌浆蛋白和壳聚糖共混基可食膜的理化和保存特性的影响。断裂伸长率(p 添加GEO乳液后,其<<.05)增加,并且当将NGEO-2掺入薄膜中时,透光率,水蒸气渗透性和水溶性最低。薄膜的抗氧化和抗菌活性是浓度依赖性的。此外,所有薄膜均应用于包装的红鲷鱼片,总活菌计数,pH和硫代巴比妥酸的结果表明,含有GEO乳液的SP-CH薄膜,尤其是纳米乳液,明显延长了4°C时鱼片的货架期。 。