茶多酚对海藻酸钠/玉米淀粉复合膜的影响及保鲜应用  

Effect of Tea Polyphenols on Sodium Alginate/Corn Starch Composite Film and Its Application in Freshness Preservation

作　　者：梁杰 蔡力锋 刘涛 黄雅茹 陈雅芳 吴雪莹 杨艺伟 李兰香 LIANG Jie;CAI Li-feng;LIU Tao;HUANG Ya-ru;CHEN Ya-fang;WU Xue-ying;YANG Yi-wei;LI Lan-xiang(College of Environmental and Biological Engineering,Fujian Provincial Key Laboratory of Ecology-toxicological Effects&Control for Emerging Contaminants,Putian 351100,Fujian,China)

机构地区：[1]莆田学院环境与生物工程学院,福建省新型污染物生态毒理效应与控制重点实验室,福建莆田351100

出　　处：《食品研究与开发》2022年第1期7-16,共10页Food Research and Development

基　　金：福建省自然科学基金(2019J01808、2021J011107);国家级大学生创新创业训练项目(202011498006);福建省大学生创新创业训练项目(S202011498012);莆田学院大学生创新创业训练项目(X202011498008);莆田学院横向项目(2021AHX71(L))。

摘　　要：以海藻酸钠(sodium alginate,SA)、玉米淀粉为基材,茶多酚(tea polyphenols,TP)为功能性添加剂,通过溶液共混法制备茶多酚/海藻酸钠/玉米淀粉复合膜,考察不同TP浓度对复合膜的抗氧化能力、抑菌能力、机械性能等理化性质的影响,以挥发性盐基氮值(total volatile base nitrogen,TVB-N)、pH值、硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARS)为指标评价不同浓度的茶多酚复合膜对冷鲜鸡肉的保鲜能力。结果表明:当TP浓度为1.25%时复合膜的综合性能较为良好,此时含水量为(20.19±0.42)%,溶解度为(52.87±3.42)%,DPPH自由基清除率为(28.96±0.44)%,TP含量为(75.68±0.56)mg/g,对大肠杆菌(Escherichia coli)抑菌圈直径为(30.72±0.49)mm,对金黄色葡萄球菌(Staphylococcus aureus)抑菌圈直径为(31.41±0.39)mm;当TP浓度为1.25%时涂膜有效地降低了鸡肉在贮藏过程中的pH值、TBARS和TVB-N,具有较好的保鲜作用。综上所述,含1.25%TP的海藻酸钠/玉米淀粉复合膜具有良好的冷鲜鸡肉抗氧化、保鲜能力。Tea polyphenols(TP)/sodium alginate/corn starch composite films were prepared using a solution blending method,with sodium alginate and corn starch as substrates and tea polyphenols as functional additives.The effects of different concentration of tea polyphenols on the physicochemical properties,such as antioxidant and antibacterial capacity,and mechanical properties of the composite membranes were investigated. Total volatile base nitrogen(TVB-N),pH and thiobarbituric acid reactive substances(TBARS)levels were used as indicators to evaluate the ability of different concentration of tea polyphenol composite films in the preservation of cold chicken meat. The results demonstrated that the best comprehensive performance of the composite film was observed when the TP concentration was 1.25%. At this concentration,the water content was(20.19 ±0.42)%,solubility was(52.87±3.42)%,DPPH radical scavenging rate was(28.96±0.44)%,tea polyphenol content was(75.68±0.56)mg/g,and inhibition circle diameter was(30.72±0.49)mm for Escherichia coli and(31.41±0.39)mm for Staphylococcus aureus. Further,the coated film with 1.25% tea polyphenol effectively reduced the pH,TBARS and TVB-N levels of chicken meat during storage and had a better preservation effect. In conclusion,the composite film of sodium alginate/corn starch containing 1.25% tea polyphenol positively affects the food antioxidant preservation and fresh-keeping ability of cold fresh chicken.

关 键 词：茶多酚 复合膜 抗氧化 抑菌能力 保鲜能力 

分 类 号：TS206.4[轻工技术与工程—食品科学]