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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.9EffectofGrapefruitEssentialOilContentonPropertiesofCompositeFilmandShelfLifeofAgaricusbisporus11211ZHUANGYan,QINYu-yue,LIBing,WUYan,LIWen-hui(1.InstituteofYunnanFoodSafety,KunmingUniversityofScienceandTechnology,Kunming65055
2、0,China)(2.CollegeofLightIndustryandFoodScience,SouthChinaUniversityofTechnology,Guangzhou510640,China)Abstract:Theeffectofvariousconcentrations(0%,5%,7.5%,10%,and12.5%V/m)ofgrapefruitessentialoil(GEO)wasstudiedontheonthermal,structural,mechanical,gasbarrier,andantimicrobialp
3、ropertiesofpolylacticacid(PLA)/GEOcompositefilm.Byreducingtheintermolecularforceofpolymerchains,GEOimprovedtheflexibilityofthecompositefilmandshowedacertainplasticizationeffectonthefilms.ThepresenceofGEOdecreasedthecrystallinityofPLAphase.Thewatervaporbarrierpropertiesofthefi
4、lmssignificantlydecreasedwithincreasingGEOcontent.Additionally,theincorporationofGEOinthePLApolymermatriximprovedtheantimicrobialactivityofpackagingfilms.PLApackagingfilmswithorwithoutGEOwereusedforpreservationofbuttonmushroom(Agaricusbisporus).TheresultsindicatethatPLA/GEOco
5、mpositefilmismoreeffectiveinretainingthefirmness,reducingthemicrobialcount,andmaintainingahighoverallacceptabilityofmushroomsthanpurePLAandlow-densitypolyethylene(LDPE)films.Therefore,theresultssuggestthatPLA/GEOcompositefilmisausefulpackagingmaterialforextendingtheshelflifeo
6、fbuttonmushrooms.Keywords:polyesterresins;essentialoils;blends;buttonmushroom;packagingGEO添加量对PLA/GEO复合膜性能及双孢蘑菇保鲜效果的影响11211庄岩,覃宇悦,李冰,吴艳,李文慧(1.昆明理工大学,云南省食品安全研究院,云南昆明650550)(2.华南理工大学轻工与食品学院,广东广州510640)摘要:本文研究了不同浓度(0%、5%、7.5%、10%和12.5%)的葡萄柚精油(GEO)对聚乳酸(PLA)/葡萄柚精油复合膜的热性能,结构性能,机械性能
7、,气体阻隔性能和抗菌性能等方面的影响。GEO通过减少聚合物链段的分子间作用力,从而改善复合膜的柔韧性,对复合膜起到一定的增塑作用。GEO的添加降低了PLA相的结晶性。随着GEO浓度的增加,复合膜的水蒸汽阻隔性能显著降低。但是,复合膜的抗菌活性因GEO的加入得以提高。将聚乳酸/葡萄柚精油复合膜应用于双孢蘑菇保鲜。结果表明,聚乳酸/葡萄柚精油复合膜与纯聚乳酸膜、低密度聚乙烯膜相比较,更能有效地保持蘑菇的硬度,阻止微生物生长,维持较好的总体接受度。因此,聚乳酸/葡萄柚精油复合膜可作为一种有效的包装材料,用于延长双孢蘑菇的货架期。关键词:聚酯;精油;共混
8、;双孢蘑菇;包装文章篇号:1673-9078(2016)9-90-99DOI:10.13982/j.mfst.1673-9078.201