芝麻油脂体可食用膜的制备及其在草莓保鲜中的应用  

Preparation of Edible Film Containing Sesame Oleosomes and Its Application in Strawberry Preservation

作　　者：秦琛强 李方束 傅娆 梅雅欣 彭郁 李茉 倪元颖 温馨 QIN Chenqiang;LI Fangshu;FU Rao;MEI Yaxin;PENG Yu;LI Mo;NI Yuanying;WEN Xin(Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture,National Fruit and Vegetable Processing Engineering Technology Research Center,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点实验室,北京100083

出　　处：《食品科学》2024年第7期243-251,共9页Food Science

基　　金：国家自然科学基金重点国际(地区)合作研究项目(32020103015);中国留学基金委农业绿色发展项目(201913043)。

摘　　要：以芝麻油脂体为研究对象,探究不同芝麻油脂体添加量对多糖类可食用膜性质的影响,并通过感官评价和理化指标评探究可食用涂膜在草莓贮藏中的应用效果。结果表明:提取的芝麻油脂体含有72.3%脂肪,且在8 d贮藏期内能够保持较好的氧化稳定性;将一定含量芝麻油脂体添加到可食用膜中能够有效改善可食用膜柔软度、水蒸气阻隔性能、溶解率和延伸率,但当油脂体添加量过大时(≥5.6%),膜的机械性能变差、透明度下降;综合评价表明,1.2%为最佳油脂体添加量,在常温下测定该油脂体膜对草莓贮藏品质的影响,结果显示,与空白对照组和无油脂体对照组相比,油脂体膜能够有效延缓草莓的腐烂和软化,有效减缓草莓的水分、可溶性固形物和可滴定酸含量的下降,草莓货架期至少延长1 d。综上,一定含量油脂体可作为脂类衍生物应用于可食用膜的包装基材中,延长果蔬货架期。This study investigated the effects of adding different amounts of sesame oleosomes on the properties of polysaccharide edible films,and explored the application of the film incorporated with sesame oleosomes in strawberry preservation in terms of sensory evaluation and physicochemical indexes.The results showed that the extracted sesame oleosomes contained 72.3%fat,which could maintain good oxidative stability for 8 days.Adding an appropriate amount of sesame oleosomes to edible films could effectively improve the softness,water vapor barrier,solubility and elongation.However,adding excess sesame oleosomes(≥5.6%)decreased the mechanical properties and transparency.Taken together,the optimal proportion of oleosome addition was 1.2%.Compared with the blank and oleosome-free control groups,the oleosomeincorporated film effectively delayed the rotting and softening of strawberry fruits as well as the decrease in moisture,soluble solids and titratable acids,and extended the shelf life by at least 1 day.This study showed that a certain amount of oleosomes can be used as lipid derivatives in lipid-based edible films to extend the shelf life of fruits and vegetables.

关 键 词：芝麻 油脂体 可食用膜 草莓保鲜 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]