玉米淀粉/壳聚糖/纳米TiO_(2)复合膜在蓝莓保鲜中的应用研究  

Application analysis of corn starch/chitosan/nano-TiO_(2) composite film in blueberry preservation

作　　者：李雪 严雨欣 李徐辉 于小宸 陶晟怡 唐莉萍 虞舒涵 吴季诗玙 LI Xue;YAN Yuxin;LI Xuhui;YU Xiaochen;TAO Shengyi;TANG Liping;YU Shuhan;WU Jishiyu(Shanghai Aurora College,Shanghai 201908)

机构地区：[1]上海震旦职业学院,上海201908

出　　处：《中国食品添加剂》2025年第3期165-172,共8页China Food Additives

摘　　要：以淀粉为基材,壳聚糖和纳米TiO_(2)为增强相,通过溶液共混法将5%的淀粉溶液和1%的壳聚糖溶液,以4∶6(w/w)的比例均匀混合,再加入0.5%纳米TiO_(2)和30%(w%)甘油,分别制得淀粉膜(S)、淀粉/壳聚糖复合膜(SC)、淀粉/TiO_(2)复合膜(ST)、淀粉/壳聚糖/TiO_(2)复合膜(SCT)等4种保鲜膜。田间试验表明,保鲜膜在45天内可基本实现完全降解;大肠杆菌抑菌性实验结果显示,38℃恒温培养24 h后未出现明显抑菌圈,保鲜膜抑菌效果不明显;将保鲜膜应用于4℃蓝莓贮藏保鲜,20 d后测定其保鲜指标,结果显示保鲜膜可有效减缓蓝莓在贮藏期的水分、可滴定酸、花青素损失,减缓蓝莓果实丙二醛含量的上升速度,有效延长蓝莓的货架期。其中SCT膜的保鲜效果最佳,其次是SC和ST膜,S膜的保鲜效果相对较弱。Using starch as the matrix,chitosan and nano TiO_(2) as reinforcing phases,a 5% starch solution and a 1% chitosan solution were uniformly mixed at a ratio of 4∶6( w/w) by solution blending.Subsequently,0.5% nano TiO_(2) and 30%( w/w) glycerol were added to produce four types of preservation films:starch film( S),starch/chitosan composite film( SC),starch/TiO_(2) composite film( ST),and starch/chitosan/TiO_(2) composite film( SCT).Field tests showed that the composite film could be degraded completely within 45 days.Antibacterial activity against Escherichia coli revealed no significant inhibition zone after a 24-hour incubation at 38 ℃,demonstrating that the antibacterial effect of the composite films was not pronounced.When these preservation films were applied to blueberries stored at 4 ℃,preservation indices were measured after 20 days,showing that the films could effectively slow down the loss of moisture,titratable acidity,and anthocyanins during storage,while also mitigating the increase in the malondialdehyde content of the blueberries,thus effectively extending the shelf life of the fruit.Among the films,SCT exhibited the best preservation effect,followed by SC and ST,while the S film showed relatively weak preservation performance.

关 键 词：淀粉 壳聚糖 纳米二氧化钛 蓝莓 复合膜保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]