葡萄皮渣多酚-壳聚糖复合可食膜的性能及应用  

Properties and application of grape pomace polyphenol-chitosan composite edible film

作　　者：李霞 高恒芳 白皙 兰明珠 梁鸿 王君[1] LI Xia;GAO Hengfang;BAI Xi;LAN Mingzhu;LIANG Hong;WANG Jun(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;Shanxi Shennong Fishery Technology Co.,Ltd.,Qingxu 030000,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西神农渔业科技有限公司,山西清徐030000

出　　处：《包装与食品机械》2024年第2期26-34,共9页Packaging and Food Machinery

基　　金：山西省自然科学基金面上项目(202203021211273);山西农业大学科技创新基金项目(2021BQ28)。

摘　　要：为提高可食膜的保鲜性能,有效利用葡萄皮渣中含有的大量多酚类物质,以膜的机械性能、阻隔性能和抗氧化性能为依据,通过单因素和响应面法优化多酚复合膜中多酚提取液、壳聚糖和甘油的添加量,并将优化后的多酚复合膜进行冷鲜鱼肉的涂膜保鲜。结果表明,多酚复合膜的最优制备工艺为壳聚糖、甘油、葡萄皮渣多酚质量浓度分别为2.5,1.1,3.2 g/(100 mL),制备的复合膜的性能综合评分为0.779分。将此多酚复合膜涂膜鱼肉保鲜9 d后,可抑制52.87%的挥发性盐基氮、19.66%的菌落总数和43.46%的脂肪氧化分解,并延缓鱼肉0.3个pH值的上升。研究为生鲜水产品的保鲜应用提供理论依据。In order to enhance the preservative properties of edible films and effectively utilize the abundant polyphenol compounds in grape pomace,the additions of polyphenol extract,chitosan,and glycerin to the polyphenol composite film were optimized through single-factor and response surface methods based on the mechanical,barrier and antioxidant properties of the film.The optimized polyphenol composite film was used for preserving fresh fish meat.The results show that the optimal preparation process for the polyphenol composite film is as follows:The mass concentrations of chitosan,glycerol,and grape pomace polyphenols are 2.5,1.1,and 3.2 g/(100 mL),respectively.The composite film prepared has a comprehensive score of 0.779 in terms of performance.After preserving fish meat with polyphenol composite film for nine days,this film inhibited 52.87%of volatile basic nitrogen,19.66%of the total bacterial count,and 43.46%of lipid oxidation decomposition,and delays the increase in fish meat pH by 0.3.The research provides a theoretical basis for the study on the preservation application of fresh seafood.

关 键 词：葡萄皮渣 多酚可食膜 壳聚糖 成膜性能 鱼肉 涂膜保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]