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食品研究与开发:2024,45(7):88-93
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香茅精油及其复配精油微胶囊对红香酥梨常温保鲜效果
(1.天津农学院 食品科学与生物工程学院,天津 300392;2.天津市农副产品深加工技术工程中心,天津 300392;3.天津市农业发展服务中心,天津 300061)
Effect of Citronella Essential Oil and Its Compound Essential Oil Microcapsules on Storage of Red Fragrant Pears at Normal Temperature
(1.College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300061,China;2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300392,China;3.Tianjin Agricultural Development Service Center,Tianjin 300061,China)
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投稿时间:2023-08-28    
中文摘要: 以红香酥梨为研究对象,β-环糊精(β-cyclodextrin)为壁材,香茅、香茅-月桂中草药精油为芯材,用喷雾干燥法将精油微胶囊化,作为保鲜剂应用于红香酥梨的常温保鲜,探究两种保鲜剂对红香酥梨生理生化指标的影响。结果表明,两种中草药精油微胶囊处理可以延缓红香酥梨采后的硬度、可溶性固形物含量的下降;减缓红香酥梨贮藏过程中色差、失重率、菌落总数的上升,推迟乙烯高峰的出现,保持较高的好果率,具有较好的保鲜效果。因此,香茅、香茅-月桂中草药精油微胶囊可以作为一种天然保鲜剂应用于红香酥梨的保鲜。
Abstract:β-cyclodextrin(β-CD)as wall material and citronella and citronella-laurel essential oils as core materials,the essential oils were microencapsulated by spray drying and used as fresh-keeping agents for red fragrant pears at normal temperature,to explore the effects of the two fresh-keeping agents on physiological and biochemical indicators of red fragrant pears.The results showed that microcapsules of the two Chinese herbal essential oils delayed the decrease in hardness and soluble solid of red fragrant pears after harvest,slowed down the increase in color difference,weight loss,and total bacterial count during the storage process of red fragrant pears,and delayed the appearance of ethylene peak,maintaining high good fruit rates and presenting desirable preservation effects.Therefore,citronella and citronella-laurel essential oil microcapsules could be used as natural preservatives for red fragrant pears.
文章编号:202407013     中图分类号:    文献标志码:
基金项目:天津市科技计划项目应用基础研究重点项目(20JCZDJC00420);2021 年天津市研究生科研创新项目(2021XY004)
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