胜红蓟精油复合微乳液体系构建及其对芦柑保鲜的影响
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摘要
为更好的资源化利用入侵植物胜红蓟,提高芦柑的保鲜效果,本研究以胜红蓟精油为油相,吐温-80为表面活性剂,乙醇为助表面活性剂,碳酸钠和羧甲基壳聚糖水溶液为水相,采用拟三元相图筛选最优纳米级复合微乳液体系,并检测其在不同浓度(2.5、5.0、10.0和20.0 mg·mL~(-1))下对意大利青霉、指状青霉和扩展青霉的抑菌活性和芦柑染菌抑制效果,用最优浓度处理芦柑果实,探究其对芦柑在不同贮藏条件下(25℃和4℃)的保鲜效果。结果表明,最优复合微乳液体系(A_(80))的配方为胜红蓟精油∶乙醇∶吐温-80∶3%碳酸钠∶0.5%羧甲基壳聚糖=0.13∶0.38∶0.13∶1∶3,其粒径为34.47 nm。复合微乳液体系浓度为20 mg·mL~(-1)时,对意大利青霉、指状青霉和扩展青霉的抑菌效果最好,抑制率分别为64.86%、60.23%和86.96%,对芦柑的染菌抑制率为76.48%。此浓度复合微乳液A_(80)对4℃贮藏条件的芦柑保鲜效果最好,贮藏30 d后芦柑失重率为22.24%,对照组失重率为26.47%,腐烂率为11.33%,较对照组降低50%。构建的胜红蓟精油复合微乳液体系处理芦柑,不仅可以有效抑菌,延缓芦柑果实水分散失和重量损失,而且能延长芦柑的保鲜期。本研究结果为胜红蓟精油天然保鲜剂的开发和芦柑储藏保鲜提供了一定的理论基础。
To better utilize the invasive plant Ageratum conyzoides L. and improve the freshness preservation of Citrus reticulate Blanc Ponkan, this study screened the optimal nanoscale composite micro-emulsion system based on pseudo-ternary phase diagrams by using A. conyzoides L. essential oil as the oil phase, Tween-80 as the surfactant, ethanol as the cosurfactant, and sodium carbonate and carboxymethyl chitosan solutions as the aqueous phase. Its antimicrobial activities against Penicillium italicum, Penicillium digitatum and Penicillium expansum were assayed at different concentrations(2.5, 5.0, 10.0 and 20.0 mg·mL~(-1)), as well as its C. reticulate Blanc Ponkan contamination inhibitory effect. The fruits of C. reticulate Blanc Ponkan were treated with optimal concentration of the micro-emulsion system to investigate the freshness preservation effect in different storage conditions(25℃ and 4℃). The results showed that the optimal formulation of the compound micro-emulsion system(A_(80)) was A. conyzoides L. essential oil: ethanol: Tween-80: 3% sodium carbonate: 0.5% carboxymethyl chitosan=0.13∶0.38∶0.13∶1∶3 with particle size of 34.47 nm. At concentration of 20 mg·mL~(-1), the micro-emulsion system exhibites the best antimicrobial activities against P. italicum, P. digitatum and P. expansum, with inhibition rates of 64.86%, 60.23% and 86.96%, respectively. Meanwhile, its contamination inhibition rate for living C. reticulate Blanc Ponkan was 76.48%. The compound micro-emulsion A_(80) at this concentration level had the best preservation effect on C. reticulate Blanc Ponkan stored at 4℃. After 30 d of storage, the weight loss rate of C. reticulate Blanc Ponkan was 22.24%, while the weight loss rate of control group was 26.47%. Besides, the rotting rate was 11.33%, which was 50% lower than the control group. Treatment of C. reticulate Blanc ‘Ponkan' with the prepared compound micro-emulsion system of A. conyzoides L. essential oil could not only effectively inhibit microbes and delay the dehydration and weight loss, but also prolong its preservation life of citrus fruits. The results could provide certain theoretical basis for the development of A. conyzoides L. essential oil as natural preservative and for the storage, as well was preservation of C. reticulate Blanc Ponkan.
To better utilize the invasive plant Ageratum conyzoides L. and improve the freshness preservation of Citrus reticulate Blanc Ponkan, this study screened the optimal nanoscale composite micro-emulsion system based on pseudo-ternary phase diagrams by using A. conyzoides L. essential oil as the oil phase, Tween-80 as the surfactant, ethanol as the cosurfactant, and sodium carbonate and carboxymethyl chitosan solutions as the aqueous phase. Its antimicrobial activities against Penicillium italicum, Penicillium digitatum and Penicillium expansum were assayed at different concentrations(2.5, 5.0, 10.0 and 20.0 mg·mL~(-1)), as well as its C. reticulate Blanc Ponkan contamination inhibitory effect. The fruits of C. reticulate Blanc Ponkan were treated with optimal concentration of the micro-emulsion system to investigate the freshness preservation effect in different storage conditions(25℃ and 4℃). The results showed that the optimal formulation of the compound micro-emulsion system(A_(80)) was A. conyzoides L. essential oil: ethanol: Tween-80: 3% sodium carbonate: 0.5% carboxymethyl chitosan=0.13∶0.38∶0.13∶1∶3 with particle size of 34.47 nm. At concentration of 20 mg·mL~(-1), the micro-emulsion system exhibites the best antimicrobial activities against P. italicum, P. digitatum and P. expansum, with inhibition rates of 64.86%, 60.23% and 86.96%, respectively. Meanwhile, its contamination inhibition rate for living C. reticulate Blanc Ponkan was 76.48%. The compound micro-emulsion A_(80) at this concentration level had the best preservation effect on C. reticulate Blanc Ponkan stored at 4℃. After 30 d of storage, the weight loss rate of C. reticulate Blanc Ponkan was 22.24%, while the weight loss rate of control group was 26.47%. Besides, the rotting rate was 11.33%, which was 50% lower than the control group. Treatment of C. reticulate Blanc ‘Ponkan' with the prepared compound micro-emulsion system of A. conyzoides L. essential oil could not only effectively inhibit microbes and delay the dehydration and weight loss, but also prolong its preservation life of citrus fruits. The results could provide certain theoretical basis for the development of A. conyzoides L. essential oil as natural preservative and for the storage, as well was preservation of C. reticulate Blanc Ponkan.
引文
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[5] 邓子牛.柑橘商品化处理及贮藏保鲜[J].湖南农业,2015(6):36-37
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[7] 卢黄娉,郑晓冬.几丁质对海洋拮抗酵母防治梨果实采后青霉病的影响[J].中国食品学报,2016,16(2):151-158
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[9] Phakawat T,Soottawat B.Essential oils:Extraction,bioactivities,and their uses for food preservation[J].Journal of Food Science,2014,79(7):R1231-R1249
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[11] 孔垂华,黄寿山,胡飞.胜红蓟化感作用研究 V.挥发油对真菌、昆虫和植物的生物活性及其化学成份[J].生态学报,2001,21(4):584-587
[12] 王奇志,刘育梅,李书明.入侵植物胜红蓟精油对小贯小绿叶蝉的忌避和熏蒸活性研究[J].茶叶科学,2017(5):442-448
[13] 宁蕾,邓业成,雷玲,骆海玉,秦卉.5种植物精油对植物病原真菌的抑菌活性[J].农药,2012,51(5):377-379
[14] 张志旭,刘东波,赖锡湖,李坚.植物精油的研究与应用[J].绿色科技,2011(9):61-64
[15] Zhang L,Critzer F,Davidson P M,Zhong Q.Formulating essential oil microemulsions as washing solutions for organic fresh produce production[J].Food Chemistry,2014,165(3):113-118
[16] Wang Y,Zhao R,Yu L,Zhang Y,He Y,Yao J.Evaluation of cinnamon essential oil microemulsion and its vapor phase for controlling postharvest gray mold of pears (Pyrus pyrifolia) [J].Joural of the Science of Food & Agriculture,2014,94(5):1000-1004
[17] Zhao R P,Chen S F,Zhang Y B,Zhao Y M,Ye L,Wang Y F.Investigation of essential oil microemulsion on the fresh-cut apple qualities[J].Food Industry,2014,35(10):87-89
[18] 周梦娇.桂枝提取物对柑橘采后主要病原真菌抑菌活性的研究[D].南昌:江西农业大学,2014:36-37
[19] Radi M,Akhavan-Darabi S,Akhavan H R,Amiri S.The use of orange peel essential oil microemulsion and nanoemulsion in pectin-based coating to extend the shelf life of fresh-cut orange[J].Journal of Food Processing & Preservation,2017,42(2):e13441
[20] Acg F,Jr S E K S,Vida J B,Scapim C A.Antifungal activity of leaf extracts and essential oils of some medicinalplants against Didymella bryoniae[J].Journal of Phytopathology,2010,148(7/8):483-487
[21] Nogueira J H,Gon?alez E,Galleti S R,Facanali R,Marques M O,Felício J D.Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus[J].International Journal of Food Microbiology,2010,137(1):55-60
[22] 叶雪梅,林崇良,林观样.浙江产胜红蓟花序挥发油化学成分分析[J].海峡药学,2010,22(1):80-81
[23] Sugumar S,Singh S,Mukherjee A,Chandrasekaran N.Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique:Evaluating against food spoilage yeast[J].Applied Nanoscience,2016,6(1):113-120
[24] Chen S,Xuma J K,Zhang Y B,Yang X B,Chen L L,Wang Y F.Construction of a microemulsion system and the antibacterial performance of peppermint essential oil[J].Modern Food Science & Technology,2014,30(11):139-144
[25] Zhang H,Feng F,Li J,Zhan X,Wei H,Li H,Wang H,Zheng X.Formulation of food-grade microemulsions with glycerol monolaurate:Effects of short-chain alcohols,polyols,salts and nonionic surfactants[J].European Food Research & Technology,2008,226(3):613-619
[26] Khanjari A,Karabagias Ⅰ K,Kontominas M G.Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J].LWT - Food Science and Technology,2013,53(1):94-99
[27] Liu H,Xia G,He W,Zhang W,Wang B.Process optimization of preparation and properties analysis of citral oil microsphere embedded by carboxymethyl chitosan/sodium alginate[J].Journal of the Chinese Cereals & Oils Association,2016,31(11):55-61
[28] Shahbazi Y.Application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries[J].International Journal of Biological Macromolecules,2018,112:264-272
[29] 詹少颖,何静仁,常琳萍,岁鲁姗,杨宁,何毅,金伟平.亚临界提取蜜桔皮精油成分分析及其微乳液制备[J].食品与机械,2017,33(7):160-164
[2] Deng L,Zeng K,Zhou Y,Yan H.Effects of postharvest oligochitosan treatment on anthracnose disease in citrus (Citrus sinensis L.Osbeck) fruit[J].European Food Research & Technology,2015,240(4):795-804
[3] Cerioni L,Lazarte M D L á,Villegas J M,Rodríguez-Montelongo L,Volentini S Ⅰ.Inhibition of Penicillium expansum by an oxidative treatment[J].Food Microbiology,2013,33(2):298-301
[4] Manso T,Nunes C.Metschnikowia andauensis as a new biocontrol agent of fruit postharvest diseases[J].Postharvest Biology & Technology,2011,61(1):64-71
[5] 邓子牛.柑橘商品化处理及贮藏保鲜[J].湖南农业,2015(6):36-37
[6] Tu Q,Chen J,Guo J.Screening and identification of antagonistic bacteria with potential for biological control of Penicillium italicum of citrus fruits[J].Scientia Horticulturae,2013,150(2):125-129
[7] 卢黄娉,郑晓冬.几丁质对海洋拮抗酵母防治梨果实采后青霉病的影响[J].中国食品学报,2016,16(2):151-158
[8] Seyedmohammad M,George W,David R,Seyedsaeed M,Reza O.Antibacterial activities of a new combination of essential oils against marine bacteria[J].Aquaculture International,2011,19(1):205-214
[9] Phakawat T,Soottawat B.Essential oils:Extraction,bioactivities,and their uses for food preservation[J].Journal of Food Science,2014,79(7):R1231-R1249
[10] 郝建华,强胜.外来入侵性杂草—胜红蓟[J].杂草学报,2005(4):54-58
[11] 孔垂华,黄寿山,胡飞.胜红蓟化感作用研究 V.挥发油对真菌、昆虫和植物的生物活性及其化学成份[J].生态学报,2001,21(4):584-587
[12] 王奇志,刘育梅,李书明.入侵植物胜红蓟精油对小贯小绿叶蝉的忌避和熏蒸活性研究[J].茶叶科学,2017(5):442-448
[13] 宁蕾,邓业成,雷玲,骆海玉,秦卉.5种植物精油对植物病原真菌的抑菌活性[J].农药,2012,51(5):377-379
[14] 张志旭,刘东波,赖锡湖,李坚.植物精油的研究与应用[J].绿色科技,2011(9):61-64
[15] Zhang L,Critzer F,Davidson P M,Zhong Q.Formulating essential oil microemulsions as washing solutions for organic fresh produce production[J].Food Chemistry,2014,165(3):113-118
[16] Wang Y,Zhao R,Yu L,Zhang Y,He Y,Yao J.Evaluation of cinnamon essential oil microemulsion and its vapor phase for controlling postharvest gray mold of pears (Pyrus pyrifolia) [J].Joural of the Science of Food & Agriculture,2014,94(5):1000-1004
[17] Zhao R P,Chen S F,Zhang Y B,Zhao Y M,Ye L,Wang Y F.Investigation of essential oil microemulsion on the fresh-cut apple qualities[J].Food Industry,2014,35(10):87-89
[18] 周梦娇.桂枝提取物对柑橘采后主要病原真菌抑菌活性的研究[D].南昌:江西农业大学,2014:36-37
[19] Radi M,Akhavan-Darabi S,Akhavan H R,Amiri S.The use of orange peel essential oil microemulsion and nanoemulsion in pectin-based coating to extend the shelf life of fresh-cut orange[J].Journal of Food Processing & Preservation,2017,42(2):e13441
[20] Acg F,Jr S E K S,Vida J B,Scapim C A.Antifungal activity of leaf extracts and essential oils of some medicinalplants against Didymella bryoniae[J].Journal of Phytopathology,2010,148(7/8):483-487
[21] Nogueira J H,Gon?alez E,Galleti S R,Facanali R,Marques M O,Felício J D.Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus[J].International Journal of Food Microbiology,2010,137(1):55-60
[22] 叶雪梅,林崇良,林观样.浙江产胜红蓟花序挥发油化学成分分析[J].海峡药学,2010,22(1):80-81
[23] Sugumar S,Singh S,Mukherjee A,Chandrasekaran N.Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique:Evaluating against food spoilage yeast[J].Applied Nanoscience,2016,6(1):113-120
[24] Chen S,Xuma J K,Zhang Y B,Yang X B,Chen L L,Wang Y F.Construction of a microemulsion system and the antibacterial performance of peppermint essential oil[J].Modern Food Science & Technology,2014,30(11):139-144
[25] Zhang H,Feng F,Li J,Zhan X,Wei H,Li H,Wang H,Zheng X.Formulation of food-grade microemulsions with glycerol monolaurate:Effects of short-chain alcohols,polyols,salts and nonionic surfactants[J].European Food Research & Technology,2008,226(3):613-619
[26] Khanjari A,Karabagias Ⅰ K,Kontominas M G.Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J].LWT - Food Science and Technology,2013,53(1):94-99
[27] Liu H,Xia G,He W,Zhang W,Wang B.Process optimization of preparation and properties analysis of citral oil microsphere embedded by carboxymethyl chitosan/sodium alginate[J].Journal of the Chinese Cereals & Oils Association,2016,31(11):55-61
[28] Shahbazi Y.Application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries[J].International Journal of Biological Macromolecules,2018,112:264-272
[29] 詹少颖,何静仁,常琳萍,岁鲁姗,杨宁,何毅,金伟平.亚临界提取蜜桔皮精油成分分析及其微乳液制备[J].食品与机械,2017,33(7):160-164
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