虾活性肽微胶囊复合可食膜的制备及其保鲜作用

吴泽龙; 陈梅香; 何建林; 白锴凯; 余琳; 张怡; 洪碧红

doi:10.13386/j.issn1002-0306.2023040069

虾活性肽微胶囊复合可食膜的制备及其保鲜作用

Composite Edible Film Containing Microcapsules Composed of Shrimp-derived Bioactive Peptide Preparation and Preservation Potential

摘要

摘要: 针对南美白对虾易腐败和黑变问题，以羟丙甲基纤维素（ HPMC）、虾活性肽微胶囊为成膜原料，研发具有保鲜功能的复合可食膜。采用单因素实验，以膜的机械性能、水蒸气透过率等为指标，考察羟丙甲基纤维素添加量、甘油添加量及虾活性肽微胶囊添加量对复合可食膜的成膜效果及膜性能的影响，并进一步研究虾活性肽微胶囊添加量对复合可食膜的红外光谱和自由基清除能力的影响，优化复合可食膜制备工艺；开展覆膜包装贮藏实验，以感官评分、pH、挥发性盐基氮含量、菌落总数等为指标，探究复合可食膜对南美白对虾的保鲜作用。结果表明，经单因素实验优化，复合可食膜的最佳膜材添加量为：羟丙甲基纤维素12%、甘油0.4%、微胶囊3%，此条件下，膜的综合性能佳。由膜抗氧化性能测定实验可得，当微胶囊添加量为3%及以上时，膜的抗氧化性能较好。傅里叶红外光谱显示，微胶囊添加量为3%~4%时，微胶囊与膜组分的交联作用较强。贮藏实验证实，复合可食膜可抑制虾体腐败，改善虾体感官，减缓机体pH上升、挥发性盐基氮激增和菌落总数增加等腐败现象，其贮藏期较无保护组可延长3~4 d，且总体保鲜效果优于HPMC空白膜甚至保鲜（PE）膜，展现出对南美白对虾的良好保鲜作用。

Abstract: Shrimp body had to face with spoilage and melanosis when it come to food preservation. In this study, a kind of composite edible film (CEF) composed of hydroxypropyl methyl cellulose (HPMC) and shrimp-derived bioactive peptide microcapsule (SBPM), was developed to preserve the body of Penaeus vannamei. First of all, single-factor experiments were conducted by monitoring the mechanical performance and the water vapor permeability (WVP) of CEF, in order to investigate the influence of the dosages of HPMC, glycerol and SBPM, upon the formulation properties and mechanical strength of the film. The FTIR and free radical scavenging capacity of CEF were also determined when the SBPM addition changed and then, the optimum preparation process of CEF was ascertained based on the results mentioned above. In addition, the preservation-effect of CEF on fresh Penaeus vannamei was evaluated by inspecting some important items such as the sensory evaluation, pH, total volatile basic nitrogen (TVB-N) and aerobic bacterial count of shrimp flesh. The results of the single-factor experiments indicated the optimum amounts of HPMC, glycerol and SBPM were 12%, 0.4% and 3%, respectively, and the comprehensive performance of CEF was satisfied under this optimum condition. The antioxidant ability of CEF was excellent when the dosage of SBPM was not less than 3% and, the interaction between SBPM and other membrane fractions was powerful when the addition amount of SBPM came to be 3%~4%, which was indicated by the FTIR results. More importantly, the spoilage of shrimp body could be controlled by covering the body with CEF and, the sensory of seafood might be maintained by this film, as evidenced by the inhibitory effects of CEF on the raising of body pH, the jump of TVB-N and the increase of aerobic bacterial count in shrimp fresh. The quality guarantee period of fresh body in CEF group could be prolonged by 3~4 days as compared with that in unprotected group, while the overall freshness-keeping ablility of CEF was superior to that of HPMC film even PE film, indicating the potent protective effect of CEF on the fresh of Penaeus vannamei.