玉米醇溶蛋白-茶多酚-苹果果胶自组装涂膜对鲜核桃仁的保鲜效果  

Preservation Effect of Zein-Tea Polyphenol-Apple Pectin Self-assembled Coating on Fresh Walnut Kernels

作　　者：李雯雯[1] 姚登杰 张文文[1] 曾春银 宁德鲁 庄永亮[1] 李梦娜 李莉蓉[1] LI Wenwen;YAO Dengjie;ZHANG Wenwen;ZENG Chunyin;NING Delu;ZHUANG Yongliang;LI Mengna;LI Lirong(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China;Yunnan Academy of Forestry and Grassland,Kunming 650204,China)

机构地区：[1]昆明理工大学食品科学与工程学院,云南昆明650500 [2]云南省林业和草原科学院,云南昆明650204

出　　处：《食品科学》2025年第6期236-244,共9页Food Science

基　　金：云南省科技厅重点研发项目(202202AE090007);云南省高层次科技人才和创新团队专项(202405AS350005)。

摘　　要：以玉米醇溶蛋白、茶多酚和苹果果胶为原料,通过浇铸的方式分别制备混合薄膜和自组装薄膜。之后采用浸渍的方式针对鲜核桃仁展开3种不同的处理,即混合涂膜处理(混合涂膜组)、自组装涂膜处理(自组装涂膜组)以及无菌水浸渍处理(对照组),并将其置于4℃贮藏40 d,以评价混合涂膜和自组装涂膜对鲜核桃仁的保鲜效果。结果表明,混合薄膜有颗粒生成,表面分布相对不均匀;而自组装膜比混合膜分布更均匀,表面相对光滑。贮藏40 d后,自组装涂膜组的鲜核桃仁L*值、硬度和水分质量分数显著高于混合涂膜组和对照组。自组装涂膜组的鲜核桃仁菌落总数显著低于混合涂膜组和对照组。自组装涂膜的抗氧化性明显优于混合涂膜,具体表现为贮藏期间自组装涂膜组鲜核桃仁的酸价、过氧化值和丙二醛含量均显著低于混合涂膜组。此外,自组装涂膜在保护鲜核桃风味方面具有一定的潜力,贮藏40 d后,自组装涂膜组的鲜核桃仁含有最多的甜味氨基酸和鲜味氨基酸,带酸味和刺激性气味的醋酸含量显著低于混合涂膜组和对照组。研究表明,玉米醇溶蛋白/茶多酚/苹果果胶自组装涂膜在保持冷藏鲜核桃仁的品质方面具有潜力,研究结果可为构建应用于鲜核桃仁贮藏保鲜的多层自组装涂膜提供理论依据和应用支持。In this study,mixed films and self-assembled films consisting of zein,tea polyphenols,and apple pectin were prepared by the casting method.Fresh walnut kernels were immersed in the mixed coating solution,the self-assembled coating solution or sterile water as control and stored at 4℃for 40 days to evaluate the preservation effects of the coatings on fresh walnut kernels.The results showed that the mixed film generated particles,exhibiting a relatively uneven surface distribution,while the self-assembled film exhibited a more uniform distribution and a relatively smoother surface when compared with the mixed film.After 40 days of storage,the L*,hardness,and moisture content of fresh walnut kernels in the self-assembled coating group were significantly higher than those in the mixed coating and control groups.Total bacterial count was significantly lower in the self-assembled coating group when compared with the mixed coating and control groups.The antioxidant activity of the self-assembled coating was notably superior to that of the mixed coating,as shown by a significant decrease in acid value,peroxide value,and malondialdehyde(MDA)content in the self-assembled coating group when compared with the mixed coating group during storage.In addition,the self-assembled coating demonstrated potential in preserving the flavor of fresh walnuts.After 40 days of storage,the self-assembled coating group exhibited the highest levels of sweet and umami amino acids,and the levels of acetic acid with the sour and pungent odor significantly lower than those of the mixed coating and control groups.This study showed the potential of the self-assembled coating in maintaining the quality of refrigerated fresh walnuts, providing a theoretical basis for the construction of multilayer selfassembledcoatings for fresh walnut kernel preservation.

关 键 词：自组装 涂膜保鲜 核桃仁 抑菌 风味 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]