纳米纤维素稳定的Pickering乳液活性膜制备及用于草莓保鲜研究

Study on Preparation of Pickering Emulsion Active Film Stabilized by Nanocellulose and Its Use in Strawberry Preservation

关键词:  纳米纤维素  Pickering乳液  活性膜  保鲜  缓释

Key Words:nanocellulose  Pickering emulsion  active film  fresh preservation  slow release

摘要:本研究以豆渣纤维素纳米纤丝（CNF）和羧甲基壳聚糖（CMCS）复合颗粒作为固体乳化剂，制备了负载柠檬精油的水包油型Pickering乳液，将不同体积分数的Pickering乳液加入壳聚糖（CS）膜基质中，流延制备具有优良缓释性能和保鲜性能的活性膜。结果表明，随着乳液中CNF含量的增加，乳液的粒径减小且稳定性逐渐增强，使用CMCS/0.6%CNF（质量分数）稳定的乳液储存14天后无相分离。柠檬精油Pickering的加入提高了活性膜的缓释性能，乳液添加量4%的活性膜DPPH自由基清除率提高至58.4%。乳液添加量2%的涂膜草莓在室温贮藏8天后的质量损失率较未涂膜样品降低了34.2%，可滴定酸含量下降速率减缓，延长了草莓的货架期。

Abstract:In this study， oil-in-water Pickering emulsions loaded with lemon essential oil were prepared by using composite particles of soybean residue cellulose nanofibrils （CNF） and carboxymethyl chitosan （CMCS） as solid emulsifiers， and activated membranes with excellent slow-release properties and freshness preservation were prepared by flow-extension of different volume fractions of the Pickering emulsions into chitosan （CS） membrane matrices. The results showed that the particle size of the emulsions decreased and the stability gradually increased with the increase of CNF content in the emulsions， and the emulsions stabilized with CMCS/0.6%CNF （mass fraction） were stored for 14 days without phase separation. The addition of lemon essential oil Pickering improved the slow-release performance of the active film， and the DPPH radical scavenging rate of the active film increased to 58.4% with emulsion addition amount of 4%. The weight loss of coated strawberries with emulsion addition amount of 2% was 34.2% lower than that of uncoated samples after 8 days of storage at room temperature， and the rate of decrease of titratable acid content was slowed down， which prolonged the shelf life of strawberries.