Kinetic analysis of preservation properties of blueberry fruit with PGA/PBAT film

Abstract

Abstract: Taking blueberry as a research object， poly（glycolic acid）（PGA）/poly（butylene terephthalate）（PBAT） biodegradable composite films were prepared by using a twin-screw extruder and a film blowing mechanism. The effects of different composite films on the fresh-keeping quality of blueberry were investigated by taking enzyme activity， bioactive compounds， fruit quality and sensory evaluation as assessment indicators. The results indicated that the PGA/PBAT composite film at a weight ratio of 60/40 could effectively inhibit an increase in the H2O2 content and delay a decrease in the total phenol content， total flavonoids content， soluble solids content and sensory score. Therefore， the biodegradable preservative films based on the PGA and PBAT compounds are very advantageous to the preservation of blueberries， especially for the PGA/PBAT composite film at a weight ratio of 60/40.

Key words: blueberry, preservation, biodegradable material, dynamics, sensory evaluation

References

[1] 赵红宇, 关文凤, 周盛华, 景志刚, 王春柳. 羧甲基纤维素壳聚糖复合膜对蓝莓保鲜效果的研究[J]. 农产品加工, 2022, (12): 5-9.
[2] 霍若冰, 李洋, 徐曈晖, 李庆鹏, 王磊明, 张群利, 陈春晟. 鱼腥草提取液-壳聚糖抗菌复合膜对低温贮藏蓝莓的保鲜作用[J]. 现代食品科技, 2022, 38(08): 153-162.
[3] 梁晓云,赵王晨,张晨,王曦琦,王思亓,宓晓雨,王龙凤.壳聚糖/EGCG@MNPs纳米复合包装对低温和常温贮藏蓝莓保鲜效果的影响[J].食品工业科技:2022, 10:1-19.
[4] 阙斐, 叶素丹, 黄涵年. 氯化钙复合保鲜垫纸对蓝莓采后贮藏品质的影响[J].保鲜与加工,2022,22(05):17-21.
[5] 张鹏, 朱文月, 薛友林, 李春媛, 贾晓昱, 李江阔. 微环境气调对冰温贮藏蓝莓货架期果实软化的影响[J].食品科学技术学报, 2022, 40(03): 157-166.
[6] 霍若冰, 李洋, 徐曈晖, 李庆鹏, 王磊明, 张群利, 陈春晟. 鱼腥草提取液-壳聚糖抗菌复合膜对低温贮藏蓝莓的保鲜作用[J].现代食品科技, 2022, 38(08): 153-162.
[7] 王世明. 1-MCP结合辐照处理能提高蓝莓保鲜效果[J]. 中国果业信息, 2019, 36(05): 67.
[8] 代金龙. 美国薄荷精油在蓝莓采后保鲜防腐中的应用研究[D]. 吉林大学, 2022.
[9] 赵红宇, 关文凤, 周盛华, 景志刚, 王春柳. 羧甲基纤维素壳聚糖复合膜对蓝莓保鲜效果的研究[J]. 农产品加工, 2022, (12): 5-9.
[10] 沈春华, 李立, 杜云飞. PLA/PHA活性抗菌薄膜对蓝莓低温保鲜效果的影响[J]. 食品与机械, 2018, 34(07): 121-126.-
[11] 许安, 刘淑强, 吴改红, 郭竑宇, 高志刚. 生物可降解PLLA/PGA复合膜的力学性能及热性能研究[J]. 塑料科技, 2017, 45(01): 69-73.
[12] 张也. 生物可降解聚己二酸对苯二甲酸丁二酯（PBAT）共混物及薄膜的制备与性能研究[D]. 长春工业大学, 2022.
[13]田翰林. PBAT基生物可降解共混物及其发泡材料的制备及性能研究[D]. 长春工业大学, 2022.
[14] Martin-Gomez J , Garcia-Martinez T , Varo M A , et al. Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts[J]. LWT-Food Science & Technology, 2021:146.
[15] Ahmed M, Simone A, Doaa A, et al. A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity[J]. Food Chemistry, 2022, 367(15): 130743.
[16] Wu Y , Liu R , Gao H , et al. Effects of Botrytis cinerea Infection on Post-harvest Quality and Antioxidant Activities in Blueberry Fruits[J]. Journal of Chinese Institute of Food Science and Technology, 2019.
[17] Sun Y , Huang Y , Wang X Y , et al. Kinetic analysis of PGA/PBAT plastic films for strawberry fruit preservation quality and enzyme activity[J]. Journal of Food Composition and Analysis, 2022.
[18] Hu X, Sun H, Yan X, et al. Potential use of atmospheric cold plasma for postharvest preservation of blueberries[J]. Postharvest Biology and Technology, 2021, 179: 111564.
[19] Wu Y, Yang H, Yang H Y, et al. HA physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality[J]. Food Chemistry: X, 2022, 15: 100367.
[20] Yu Y, Jin T, Fan X, et al. Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments[J]. Food Chemistry, 2018, 239(15): 1219-1225.
[21] Deng Y, Yang G, Yue J, et al. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts[J]. Food Control, 2014, 38: 184-191.
[22] Cervantes L, Elsa M, Carmen S, et al. Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs[J], Food Bioscience, 2020, 37:100680.
[23] 熊颖, 禹霖, 柏文富, 李建挥, 严佳文, 聂东伶, 吴思政. 不同品种蓝莓果实品质特征和抗氧化能力及多酚组成的比较[J]. 中南林业科技大学学报, 2022, 42(02): 119-128.
[24] 吴桂玲, 胡丽, 冯定坤, 邢焰. 超声波辅助提取蓝莓叶总黄酮及对脂氧合酶的抑制[J]. 食品研究与开发, 2020, 41(08): 55-60.
[25] 张兰. 丁香精油壳聚糖纳米微胶囊的研究及在蓝莓保鲜中的应用[D]. 陕西科技大学, 2021.
[26] 张楠, 卢敏, 侯聚敏. 层层自组装可食性涂层在蓝莓常温保鲜中的应用[J]. 食品安全质量检测学报, 2021, 12(21): 8523-8529.