摘要
目的以壳聚糖为成膜基质,辣椒素为抑菌活性成分,复配甘油和明胶,研制一种有效延长猪肉贮藏时间的新型复合可食用涂膜。方法以成膜时间、抗拉强度、断裂延伸率、水蒸气透过率为主要评定指标,通过单因素试验结合正交试验分析,分别考察了不同质量分数的壳聚糖、明胶、甘油和辣椒素对复合涂膜综合性能的影响,确定制备壳聚糖-辣椒素复合涂膜的最佳配方,并验证了复合涂膜的抑菌性及保鲜性能。结果结果表明,当壳聚糖质量分数为2.0%、明胶质量分数为0.8%、甘油质量分数为0.5%、辣椒素质量分数为0.15%时,壳聚糖-辣椒素复合涂膜的各性能指标较为理想,其成膜时间为(3.24±0.13)min、抗拉强度为(14.18±0.18)MPa、断裂延伸率为(65.87±0.39)%、水蒸气透过率为(19.98±0.17)g/(m^(2)·24 h)。通过抑菌试验和保鲜试验发现,壳聚糖基涂膜中添加辣椒素能更好地抑制大肠杆菌和金黄色葡萄球菌的生长繁殖,相较于传统的PE膜,壳聚糖-辣椒素复合涂膜可有效延长猪肉的贮藏时间。结论壳聚糖-辣椒素复合涂膜成膜时间较快,且成膜后具备一定的力学强度,能有效延长食品的贮藏时间,为辣椒素在食品包装领域的进一步应用提供了研究思路。
The work aims to develop a novel composite edible coating with chitosan as the film-forming matrix and capsaicin as the antibacterial active ingredient,combined with glycerol and gelatin,to effectively extend the shelf life of pork.With film formation time,tensile strength,elongation at break,and water vapor permeability as the main evaluation indicators,the effects of different mass fractions of chitosan,gelatin,glycerol,and capsaicin on the comprehensive properties of the composite coating were investigated through single-factor experiments combined with orthogonal experiments.The optimal formulation for preparing the chitosan-capsaicin composite coating was determined,and its antibacterial and preservation properties were verified.The results showed that when the mass fraction of chitosan was 2.0%,gelatin 0.8%,glycerol 0.5%,and capsaicin 0.15%,the chitosan-capsaicin composite coating exhibited optimal performance.Under these conditions,the film-forming time was(3.24±0.13)min,tensile strength was(14.18±0.18)MPa,elongation at break was(65.87±0.39)%,and water vapor permeability was(19.98±0.17)g/(m^(2)·24 h).Antibacterial and preservation tests revealed that the addition of capsaicin to the chitosan-based coating effectively inhibited the growth and reproduction of Escherichia coli and Staphylococcus aureus.Compared with traditional PE films,the chitosan-capsaicin composite coating can significantly extend the shelf life of pork.In conclusion,the chitosan-capsaicin composite coating forms relatively quickly and exhibits a certain degree of mechanical strength after formation,effectively extending the shelf life of food.This provides a research direction for the further application of capsaicin in the field of food packaging.
作者
刘恒利
于耀强
于惠洋
王忠鹤
姜贵全
张卓睿
LIU Hengli;YU Yaoqiang;YU Huiyang;WANG Zhonghe;JIANG Guiquan;ZHANG Zhuorui(College of Forestry,Beihua University,Jilin Jilin 132013,China;College of Materials Science and Engineering,Beihua University,Jilin Jilin 132013,China)
出处
《包装工程》
北大核心
2025年第11期36-45,共10页
Packaging Engineering
基金
大学生创新创业训练项目(202310201132)
吉林省教育厅项目(JJKH20230069KJ)
吉林省发展和改革委员会基本建设资金(创新能力建设)计划项目(2023C028-7)。
关键词
壳聚糖
辣椒素
复合涂膜
猪肉保鲜
chitosan
capsaicin
composite coating
pork preservation
作者简介
通信作者:张卓睿。
