植物精油的封裝技術(shù)優(yōu)化及在食品保鮮中的應(yīng)用研究

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Research on the Optimization of Encapsulation Technology of Plant Essential Oils and Its Application in Food Preservation

WANG Yuanzhe， XU Shuyan* （College of Home and Art Design，Northeast Forestry University，Harbin 15oo40， China）

Abstract： In this paper， Pickering emulsion was prepared by coating cinnamon essential oil with soy protein isolate/gum arabic as wallmaterial，andadded to chitosan/guar gum film to make the film have sustained release antibacterial properties.It was determined by particle size and polydispersity index that the emulsionsystem was the most stable when the mass ratio of soy protein isolate/gum arabic was 1：1 .When the amount of emulsion added is 8% ，the barrier properties and optical properties of the film are the best.The pork preservation experiment shows that the composite film containing Pickering emulsion can extend the preservation time by at least 4 d.

Keywords： Pickering emulsion; essential oil sustained release; active packaging; preservation

豬肉在儲(chǔ)存過(guò)程中易受到微生物污染和氧化作用的影響而導(dǎo)致品質(zhì)下降。（剩余6081字）