茶多酚可降解复合膜在食品保鲜中的应用研究进展
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摘要
目的介绍茶多酚良好的抗氧化性、抑菌性,综述国内外将茶多酚与可降解成膜基材复合后应用于食品保鲜的研究进展,为后续研究提供基础。方法通过对国内外研究现状和研究成果的综述,介绍茶多酚的保鲜机理及与可降解成膜基质复合后在食品保鲜(肉类、蔬菜类、水果类等)方面的具体应用,并分析茶多酚的加入对复合膜保鲜效果的影响。结论从发展趋势来看,可降解食品保鲜材料必将拥有广阔的发展前景。茶多酚的添加虽使得可降解复合膜的保鲜效果大大增加,但国内外在茶多酚复合保鲜材料方面的研究形式相对较单一,多以复合膜或者膜液形式进行保鲜。利用微胶囊技术与茶多酚复合保鲜材料相结合制备保鲜剂,既能够更好地控制保鲜剂的使用量,又能避免直接与食品过多接触,是一个值得尝试的新思路。
The work aims to introduce the good antioxidant and bacteriostatic properties of tea polyphenols, and to summarize the research progress of the application of tea polyphenols and degradable film-forming substrates at home and abroad in food preservation, so as to provide a basis for further research. Through the summary of research status and research results at home and abroad, the preservation mechanism of tea polyphenol and specific application of its recombination with degradable film-forming substrate in food preservation(meat, vegetables, fruits, etc.) were introduced.The effect of the addition of tea polyphenols on the preservation effect of the composite film was analyzed. Biodegradable food preservation materials will have broad development prospects from the perspective of development trend. The addition of tea polyphenols will greatly increase the preservation effect of degradable composite films, but the research forms of tea polyphenol composite preservation materials at home and abroad are relatively simple, mostly in the form of composite film or film liquid preservation. The use of microcapsule technology combined with tea polyphenol composite preservation materials to prepare preservatives can not only control the amount of preservatives better, but also avoid direct contact with food too much, which is also a new idea worth trying.
The work aims to introduce the good antioxidant and bacteriostatic properties of tea polyphenols, and to summarize the research progress of the application of tea polyphenols and degradable film-forming substrates at home and abroad in food preservation, so as to provide a basis for further research. Through the summary of research status and research results at home and abroad, the preservation mechanism of tea polyphenol and specific application of its recombination with degradable film-forming substrate in food preservation(meat, vegetables, fruits, etc.) were introduced.The effect of the addition of tea polyphenols on the preservation effect of the composite film was analyzed. Biodegradable food preservation materials will have broad development prospects from the perspective of development trend. The addition of tea polyphenols will greatly increase the preservation effect of degradable composite films, but the research forms of tea polyphenol composite preservation materials at home and abroad are relatively simple, mostly in the form of composite film or film liquid preservation. The use of microcapsule technology combined with tea polyphenol composite preservation materials to prepare preservatives can not only control the amount of preservatives better, but also avoid direct contact with food too much, which is also a new idea worth trying.
引文
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[2]D’AQUINO S,MISTRIOTIS A,BRIASSOULIS D,et al.Influence of Modified Atmosphere Packaging on Postharvest Quality Ofcherry Tomatoes Held at 20℃[J].Postharvest Biology and Technology,2016,115:103-112.
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[4]GUTIéRREZDELRíO I,FERNáNDEZ J,LOMBóF.Felipe LombóPlant Nutraceuticals as Antimicrobial Agents in Food Preservation:Terpenoids,Polyphenols and Thiols.[J].International Journal of Antimicrobial Agents,2018,52:309-315.
[5]JIA S,HUANG Z,LEI Y,et al.Application of IlluminaMiSeq High Throughput Sequencing and Culture-dependent Techniques for the Identification of Microbiota of Silver Carp(Hypophthalmichthys Molitrix)Treated by Tea Polyphenols[J].Food Microbiology,2018,76:52-61.
[6]SHAO P,NIU B,CHEN H,et al.Fabrication and Characterization of Tea Polyphenols Loaded Pullulan-CMCElectrospun Nanofiber for Fruit Preservation[J].International Journal of Biological Macromolecules,2017,107:1908-1914.
[7]FENGLF,JIANG TJ,WANG YB,et al.Effects of Tea Polyphenol Coatingcombined with Ozone Water Washing on the Storage Quality of Black Seabream(Sparusmacrocephalus)[J].Food Chemistry,2012,135:2915-2921.
[8]LITT,LI JR,HU WZ,et al.Quality Enhancement in Refrigerated Red Drum(Sciaenopsocellatus)Fllets Using Chitosan Coatings Containing Naturalpreservatives[J].Food Chemistry,2013,138:821-826.
[9]BORA A F M,MA S,LI X,et al.Application of Microencapsulation for the Safe Delivery of Green Tea Polyphenols in Food Systems:Review and Recent Advances[J].Food Research International,2018,105:241-249.
[10]HU H,SHEN W,LI P.Effects of Hydrogen Sulphide on Quality Andantioxidant Capacity of Mulberry Fruit[J].International Journal Food Science Technology,2014,49(2):399-409.
[11]FENG M,YU L,ZHU P,et al.Development and Preparation of Active Starch Films Carrying Tea Polyphenol[J].Carbohydrate Polymers,2018,196:162-167.
[12]YANG H J,LEE J H,WON M,et al.Antioxidant Activities of Distiller Dried Grains with Solubles as Protein Films Containing Tea Extracts and Their Application in the Packaging of Pork Meat[J].Food Chemistry,2016,196:174-179.
[13]鞠健,乔宇,李冬生,等.茶多酚对冷藏鲈鱼鲜度变化及肌原纤维蛋白氧化的影响[J].食品工业科技,2018(2):290-294.JU Jian,QIAO Yu,LI Dong-sheng,et al.Effects of Tea Polyphenols on Freshness Changes and Myofibrillar Protein Oxidation in Refrigerated Carp[J].Food Science and Technology,2018(2):290-294.
[14]张健,柳丽莉,王丹丹,等.将茶多酚作为桑椹保鲜剂的保鲜效果试验[J].蚕业科学,2017(5):831-835.ZHANG Jian,LIU Li-li,WANG Dan-dan,et al.Experiment on the Preservation Effect of Tea Polyphenols as Mulberry Preservatives[J].Sericulture Science,2017(5):831-835.
[15]申芮一.茶多酚在食品贮藏保鲜中的应用研究进展[J].食品工程,2017(4):12-13.SHEN Rui-yi.Research Progress of Application of Tea Polyphenols in Food Storage and Preservation[J].Food Engineering,2017(4):12-13.
[16]ZHANG C,SUN C L,YANG C,et al.Antioxidant Capacity and Major Polyphenol Composition of Teas as Affected by Geographical Location,Plantation Elevation and Leaf Grade[J].Food Chemistry,2018,244:109.
[17]陈达佳,赵利,袁美兰,等.茶多酚对胶原蛋白-壳聚糖复合膜的影响[J].食品科学,2014,35(20):55-58.CHEN Da-jia,ZHAO Li,YUAN Mei-lan,et al.Effects of Tea Polyphenols on Collagen-Chitosan Composite Films[J].Food Science,2014,35(20):55-58.
[18]张宇航,王荣荣,邢淑婕.茶多酚在果蔬贮藏保鲜中的应用研究进展[J].食品研究与开发,2016,37(11):210-214.ZHANG Yu-hang,WANG Rong-rong,XING Shu-jie.Advances in the Application of Tea Polyphenols in Fruit and Vegetable Storage and Preservation[J].Food Research and Development,2016,37(11):210-214.
[19]陈文慧,徐莉,禤开智.茶多酚在水产品保鲜中的应用研究[J].粮食与油脂,2018,31(4):12-15.CHEN Wen-hui,XU Li,XUAN Kai-zhi.Application of Tea Polyphenols in Preservation of Aquatic Products[J].Food and Oil,2018,31(4):12-15.
[20]顾瑛.茶多酚抗氧化效果在化妆品领域的应用与发展研究[J].福建茶叶,2018,40(6):309.GU Ying.Study on the Application and Development of Anti-oxidation Effect Of Tea Polyphenols in Cosmetics Field[J].Fujian Tea,2018,40(6):309.
[21]周向军,高义霞,谢天柱.天然抗氧化剂茶多酚的研究进展[J].资源与环境,2015(2):35-39.ZHOU Xiang-jun,GAO Yi-xia,XIE Tian-zhu.Research Progress of Natural Antioxidant Tea Polyphenols[J].Resources&Environment,2015(2):35-39.
[22]黄芳,黄琳,杨光.一种新型布洛芬-细菌纤维素膜透皮缓释系统[J].武汉大学学报(理学版),2015,61(1):99-102.HUANG Fang,HUANG Lin,YANG Guang.A Novel Transdermal Delivery System of Ibuprofen-bacterial Cellulose Film[J].Journal of Wuhan University,2015,61(1):99-102.
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