添加柑橘果胶和吐温-80的芥末精油纳米乳液稳定性、抑菌活性及其在砂糖橘保鲜中的应用
TS255.3; 采用高压均质与超声破碎法制备添加柑橘果胶(pectin,PT)和吐温-80的芥末精油纳米乳液(mustard essential oil nanoemulsion,MEO-NE)(MEO-NE-PT)和只添加吐温-80的MEO-NE(MEO-NE-T),对比MEO-NE-PT和MEO-NE-T的微观结构、贮藏稳定性、pH值稳定性、离子强度稳定性及热稳定性,并将MEO-NE-PT应用于砂糖橘采后保鲜.结果表明:MEO-NE-PT的粒径和多分散指数波动幅度更小,表现出更强的稳定性;对MEO、MEO-NE-T、MEO-NE-PT的最小抑菌浓度(minimum inhibitory...
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| Published in | 食品科学 Vol. 45; no. 16; pp. 213 - 222 |
|---|---|
| Main Authors | , , , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙 410125%湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙 410125%怀化市农业科学院,湖南怀化 418000%天津科技大学食品科学与工程学院,天津 300457
25.08.2024
湖南大学生物学院隆平分院,湖南长沙 410125 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20231102-010 |
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| Abstract | TS255.3; 采用高压均质与超声破碎法制备添加柑橘果胶(pectin,PT)和吐温-80的芥末精油纳米乳液(mustard essential oil nanoemulsion,MEO-NE)(MEO-NE-PT)和只添加吐温-80的MEO-NE(MEO-NE-T),对比MEO-NE-PT和MEO-NE-T的微观结构、贮藏稳定性、pH值稳定性、离子强度稳定性及热稳定性,并将MEO-NE-PT应用于砂糖橘采后保鲜.结果表明:MEO-NE-PT的粒径和多分散指数波动幅度更小,表现出更强的稳定性;对MEO、MEO-NE-T、MEO-NE-PT的最小抑菌浓度(minimum inhibitory concentration,MIC)和最低杀菌浓度进行探究,发现MEO-NE-PT的MIC(64 μL/L)远低于MEO(256 μL/L)和MEO-NE-T(128μL/L);且经64 μL/L MEO-NE-PT处理6 h后的白地霉孢子萌发率仅有6.67％、芽管长度为8.57 μm,远低于对照组(MEO)的100％和165.02μm;扫描电子显微镜观察结果表明,MEO-NE-PT处理会导致白地霉菌丝体皱缩、断裂;与对照组相比,MEO-NE-PT处理可明显降低砂糖橘的腐烂率和质量损失率,并且能够延缓砂糖橘硬度和可溶性固形物含量的下降.因此,MEO-NE-PT作为一种安全、有效的绿色抑菌剂,可以控制柑橘白地霉菌的生长,保持砂糖橘采后品质. |
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| AbstractList | TS255.3; 采用高压均质与超声破碎法制备添加柑橘果胶(pectin,PT)和吐温-80的芥末精油纳米乳液(mustard essential oil nanoemulsion,MEO-NE)(MEO-NE-PT)和只添加吐温-80的MEO-NE(MEO-NE-T),对比MEO-NE-PT和MEO-NE-T的微观结构、贮藏稳定性、pH值稳定性、离子强度稳定性及热稳定性,并将MEO-NE-PT应用于砂糖橘采后保鲜.结果表明:MEO-NE-PT的粒径和多分散指数波动幅度更小,表现出更强的稳定性;对MEO、MEO-NE-T、MEO-NE-PT的最小抑菌浓度(minimum inhibitory concentration,MIC)和最低杀菌浓度进行探究,发现MEO-NE-PT的MIC(64 μL/L)远低于MEO(256 μL/L)和MEO-NE-T(128μL/L);且经64 μL/L MEO-NE-PT处理6 h后的白地霉孢子萌发率仅有6.67％、芽管长度为8.57 μm,远低于对照组(MEO)的100％和165.02μm;扫描电子显微镜观察结果表明,MEO-NE-PT处理会导致白地霉菌丝体皱缩、断裂;与对照组相比,MEO-NE-PT处理可明显降低砂糖橘的腐烂率和质量损失率,并且能够延缓砂糖橘硬度和可溶性固形物含量的下降.因此,MEO-NE-PT作为一种安全、有效的绿色抑菌剂,可以控制柑橘白地霉菌的生长,保持砂糖橘采后品质. |
| Abstract_FL | Mustard essential oil(MEO)nanoemulsions fortified with citrus pectin and tween-80(MEO-NE-PT)or tween-80(MEO-NE-T)were prepared by high-pressure homogenization followed by ultrasonication,and comparative analysis was performed on the microstructure,storage stability,pH,ionic strength and thermal tolerance between MEO-NE-PT and MEO-NE-T.The application of MEO-NE-PT to the postharvest preservation of'Shatangju'mandarin was evaluated.It was found that MEO-NE-PT exhibited superior stability with smaller fluctuations in particle size and polydispersity index(PDI).The minimum inhibitory concentration(MIC)of MEO-NE-PT was 64 μL/L,much lower than those of MEO(256 μL/L)and MEO-NE-T(128 μL/L).Furthermore,after MEO-NE-PT treatment at 64 μL/L for 6 h,the germination rate of Geotrichum candidum spores was only 6.67％,and the length of the germ tube was only 8.57 μm,both significantly lower than 100％and 165.02 μm for the control group(MEO),respectively.The results of scanning electron microscopy(SEM)revealed that treatment with MEO-NE-PT caused the mycelium of Geotrichum candidum to wrinkle and break apart.Compared with the control group,MEO-NE-PT treatment could significantly reduce the decay rate and quality loss of'Shatangju'mandarin,while delaying the decline in hardness and total soluble solids.As a safe and effective antimicrobial agent,MEO-NE-PT could control the growth of Geotrichum candidum and maintain the post-harvest quality of'Shatangju'mandarin. |
| Author | 程小梅 夏旭 孙畅 袁楚珊 朱向荣 周伊诺 李高阳 |
| AuthorAffiliation | 湖南大学生物学院隆平分院,湖南长沙 410125;湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙 410125%湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙 410125%怀化市农业科学院,湖南怀化 418000%天津科技大学食品科学与工程学院,天津 300457 |
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| Author_FL | XIA Xu SUN Chang CHENG Xiaomei YUAN Chushan ZHOU Yinuo ZHU Xiangrong LI Gaoyang |
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| DOI | 10.7506/spkx1002-6630-20231102-010 |
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| DocumentTitle_FL | Stability and Bacteriostatic Activity of Mustard Essential Oil Nanoemulsion Fortified with Citrus Pectin and Tween-80 and Its Application in the Preservation of'Shatangju'Mandarin |
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| Keywords | antibacterial activity citrus pectin 纳米乳液 柑橘果胶 采后保鲜 nanoemulsion 抑菌活性 白地霉 Geotrichum candidum 稳定性 芥末精油 mustard essential oil postharvest preservation stability |
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| Publisher | 湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙 410125%湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙 410125%怀化市农业科学院,湖南怀化 418000%天津科技大学食品科学与工程学院,天津 300457 湖南大学生物学院隆平分院,湖南长沙 410125 |
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| Snippet | TS255.3; 采用高压均质与超声破碎法制备添加柑橘果胶(pectin,PT)和吐温-80的芥末精油纳米乳液(mustard essential oil nanoemulsion,MEO-NE)(MEO-NE-PT)和只添加吐温-80... |
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| Title | 添加柑橘果胶和吐温-80的芥末精油纳米乳液稳定性、抑菌活性及其在砂糖橘保鲜中的应用 |
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