| 负载茶树精油的辣木籽渣蛋白乳液在槟榔保鲜中的应用 |
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| 引用本文： | 邹颖,李密,周伟,彭芍丹,高媛媛,李如一,曹玉坡,李积华.负载茶树精油的辣木籽渣蛋白乳液在槟榔保鲜中的应用[J].热带作物学报,2022,43(8):1696-1702. |
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| 作者姓名： | 邹颖 李密 周伟 彭芍丹 高媛媛 李如一 曹玉坡 李积华 |
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| 作者单位： | 1.中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室/海南省果蔬贮藏与加工重点实验室,广东湛江 5240012.云南农业大学热带作物学院,云南普洱 665000 |
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| 基金项目： | 海南省自然科学基金项目(321QN306);以农业领域为单元的广东省现代农业产业共性关键技术研发创新团队建设项目(2022KJ117);中国热带农业科学院基本科研业务费专项资金(1630122022003) |
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| 摘 要： | 本研究以新鲜槟榔为实验材料,研究了常温贮藏条件下,负载茶树精油（0%、0.1%、0.3%和0.5%）的辣木籽渣蛋白乳液涂膜液对新鲜槟榔保鲜效果的影响。结果表明,负载0.1%、0.3%和0.5%茶树精油的辣木籽渣蛋白乳液对抑制槟榔的腐烂具有较好的效果,且随着浓度的增加（0%~0.3%）,抑制越显著,但高至0.5%时效果减弱,其中0.3%茶树精油涂膜可有效减少新鲜槟榔贮藏期内水分的蒸发,进而减缓质量损失,同时还能有效维持较高的硬度,减缓组织软化,可有效减缓槟榔表皮转黄,保持较好色泽形态,常温贮藏期达到11 d,且抑菌试验表明,负载0.3%茶树精油–辣木籽渣蛋白乳液对大肠杆菌（Escherichia coli）的抑菌直径为(11.33±0.81) mm,对金黄色葡萄球菌（Staphylococcus aureus）的抑菌直径为(13.38±0.88) mm。综上所述,负载0.3%茶树精油–辣木籽渣蛋白乳液涂膜效果最好,既能达到抑菌效果,同时也能最大程度保持槟榔外观品质和营养品质,可作为延长槟榔保鲜时间和贮藏品质的适宜处理条件。
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| 关 键 词： | 精油 辣木籽渣蛋白乳液 涂膜 槟榔 |
| 收稿时间： | 2021-11-29 |
Application of Moringa oleifera Seed Residue Protein Emulsion Loaded with Tea Tree Essential Oil in the Preservation of Areca Nut |
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| ZOU Ying,LI Mi,ZHOU Wei,PENG Shaodan,GAO Yuanyuan,LI Ruyi,CAO Yupo,LI Jihua.Application of Moringa oleifera Seed Residue Protein Emulsion Loaded with Tea Tree Essential Oil in the Preservation of Areca Nut[J].Chinese Journal of Tropical Crops,2022,43(8):1696-1702. |
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| Authors: | ZOU Ying LI Mi ZHOU Wei PENG Shaodan GAO Yuanyuan LI Ruyi CAO Yupo LI Jihua |
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| Institution: | 1. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs / Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China2. College of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunnan 665000, China |
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| Abstract: | In this study, fresh areca nuts were used as the experimental materials to study the effects of Moringa oleifera seed residue protein emulsion coating solution loaded with tea tree essential oil (0.1%, 0.3% and 0.5%) on the fresh-keeping effect of fresh areca nuts at room temperature. The results showed that M. oleifera seed residue protein emulsion loaded with 0.1%, 0.3% and 0.5% tea tree essential oil had a good effect on inhibiting the rot of areca nut, and with the increase of concentration (0%-0.3%), the inhibition became more significant, but the effect weakened when the concentration of tea tree essential oil was up to 0.5%. M. oleifera seed residue protein emulsion loaded with 0.3% tea tree essential oil incorporated into edible coating could effectively reduce water loss, inhibit respiration intensity, and slow weight loss, but also could effectively maintain good color and texture, delay yellowing of the peel and softening of fruit, compared to the control group, during the 11 days storage at room temperature. In addition, the antibacterial experiments showed that the inhibitory zone diameter of M. oleifera seed residue protein emulsion loaded with 0.3% tea tree essential oil was (1.33±0.81)mm for Escherichia coli and (13.38±0.88)mm for Staphylococcus aureus, indicating that M. oleifera seed residue protein emulsion loaded with 0.3% tea tree essential oil had a significant inhibitory effect on foodborne pathogenic bacteria, and the inhibitory effect on S. aureus was better than that on E. coli. In conclusion, M. oleifera seed residue protein emulsion loaded with 0.3% tea tree essential oil incorporated into edible coating had the best effect, which could not only achieve antibacterial effect, but also maintain the appearance and nutritional quality of areca nut to the greatest extent. It could be used as an appropriate treatment condition to prolong the preservation time and storage quality of areca nut at room temperature. |
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| Keywords: | essential oil Moringa oleifera seed residue protein emulsion coating areca nut |
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