植物精油作为一种天然植物提取物，具有抗氧化、抗菌、抗炎等功效，但由于极性较小而限制了应用范围。Pickering乳液作为近些年来的研究热点，相较于传统乳液更安全、更稳定、更环保。本研究将植物精油加入油相，改性淀粉水溶液作为水相制成Pickering乳液。通过对乳液的稳定性和抗菌性进行评价，筛选出综合效果最佳的一组Pickering乳液。通过对Pickering乳液与明胶溶液混制形成的成膜液配方进行优化，得出最优组制备成薄膜。研究复合薄膜对樱桃番茄保鲜效果的影响，以探究复合薄膜的实用性。主要研究内容分为以下四部分：

（1）本研究选择了百里香精油、丁香精油、迷迭香精油、香茅精油、牛至精油和肉桂精油六种植物精油与改性甘薯淀粉溶液混合制备出的Pickering乳液，分别命名为Thyme、Clove、Rosemary、Citronella、Oregano和Cinnamon。观察六组乳液液滴的微观形态，并结合乳液液滴的尺寸分布、多分散性指数、Zeta电位以及乳液稳定性指数对乳液的稳定性进行评估。试验结果表明，Citronella组与Cinnamon组的稳定性最佳。以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌以及酵母菌为目标菌种，对六组样品进行抑菌性检测。六组乳液对大肠杆菌有着抑制效果。但对金黄色葡萄球菌、枯草芽孢杆菌以及酵母菌则只有 Thyme、Clove、Oregano和Cinnamon显示出了抑制作用。通过对比抑菌圈直径的大小，Cinnamon和Thyme两组的抑菌效果最好。综合来看，Cinnamon组的性能最佳。

（2）将改性甘薯淀粉溶液与肉桂精油和玉米油混合，采用高速均质法制备出均匀稳定的Pickering乳液。向明胶水溶液中加入乳液，通过溶剂蒸发法制出了可食用复合膜。对薄膜进行微观结构、机械性能、透水性以及透光度的检测。与明胶膜相比，添加Pickering乳液后薄膜的各项特性均得到改善。Mix组（玉米油：肉桂精油=1:1）的综合性能最佳，拉伸强度和断裂伸长率分别达到 57.633 MPa和 22.576%，表现出了良好的柔韧性。水蒸气渗透量为2.055×10^-12g·cm/(cm²·s·Pa)，相较于Gelatine的2.785×10^-12g·cm/(cm²·s·Pa)有显著降低。

（3）通过单因素试验确定了乳液添加量、甘油添加量和明胶添加量三个条件的较优范围。进一步结合响应面优化法对这三个条件进行进一步优化。以薄膜的抗拉强度作为评价指标。得到的优化条件为3%的乳液，1.5%的甘油，6%的明胶。最优组薄膜的抗拉强度为22.086±0.03 MPa，拉伸断裂率为57.025±0.17%，水蒸气渗透量为2.0242±0.01×10^-12g·cm/(cm²·s·Pa)。

（4）以樱桃番茄作为试验对象，探究复合膜的实用性。对樱桃番茄进行空白处理、普通PE保鲜膜包裹处理和复合膜包裹处理。在室温条件下（25-28℃，湿度40-50%），对樱桃番茄的感官、硬度、失重率、腐烂指数可溶性固形物含量进行评价。结果表明，15d内复合膜处理组番茄的硬度、水分损失和可溶性固形物含量下降最少，腐烂率最低，可有效延长樱桃番茄的货架期。

 

Plant essential oil, as a natural plant extract, has antioxidant, antibacterial and anti-inflammatory effects, but its application is limited due to its small polarity. Pickering emulsion, as a research hot-spot in recent years, is safer, more stable, and more environmentally friendly compared to traditional emulsions. In this study, essential oils were added into the oil phase, and modified starch aqueous solution was used as the aqueous phase to form Pickering emulsions. By evaluating the stability and antimicrobial properties of the emulsions, a group of Pickering emulsions with the best overall effect was selected. By optimizing the formulation of film-forming solution formed by mixing Pickering emulsion and gelatin solution, the optimal group was prepared into a film. The effect of composite films on the freshness preservation of cherry tomatoes was studied to investigate the practicality of composite films. The main research is divided into the following four parts:

In this study, Pickering emulsions prepared by mixing six plant essential oils, namely thyme, clove, rosemary, lemongrass, oregano and cinnamon, with modified sweet potato starch solution, named Thyme, Clove, Rosemary, Citronella, Oregano and Cinnamon, were selected. observations were made. The microscopic morphology of the six groups of emulsion droplets and the stability of the emulsions were evaluated by combining the size distribution of the emulsion droplets, polydispersity index, Zeta potential, and emulsion stability index. The test results showed that the Citronella and Cinnamon groups had the best stability. Six groups of samples were tested for bacteriostatic properties using Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and yeast as target strains. The six groups of emulsions had an inhibitory effect on E. coli. However, only Thyme, Clove, Oregano and Cinnamon showed inhibition against S. aureus, B. subtilis and yeast. By comparing the size of the diameter of the inhibitory circle, the Cinnamon and Thyme groups showed the best inhibitory effect. Taken together, the Cinnamon group showed the best performance.
(2) Uniform and stable Pickering emulsion was prepared by mixing modified sweet potato starch solution with cinnamon essential oil and corn oil by high-speed homogenization method. The emulsion was added to the aqueous gelatin solution, and the edible composite film was produced by solvent evaporation method. The films were examined for microstructure, mechanical properties, water permeability, and light transmission. Compared with the gelatin films, all the properties of the films were improved by the addition of Pickering emulsion, and the Mix group (corn oil: cinnamon essential oil = 1:1) showed the best overall performance, with the tensile strength and elongation at break reaching 57.633 MPa and 22.576%, respectively, and exhibited good flexibility. The water vapor permeability was 2.055 ×10^-12g·cm/(cm²·s·Pa), which was significantly reduced compared to 2.785 ×10^-12g·cm/(cm²·s·Pa) for Gelatine.
(3) The better range of the three conditions of emulsion addition, glycerol addition and gelatin addition was determined by a one-way test. The three conditions were further optimized by combining the response surface optimization method. The tensile strength of the films was used as the evaluation index. The optimized conditions obtained were 3% emulsion, 1.5% glycerol and 6% gelatin. The tensile strength of the films in the optimum group was 22.086±0.03 MPa, tensile breaking rate was 57.025±0.17% and water vapor permeability was 2.0242±0.01×10^-12g·cm/(cm²·s·Pa).
(4) Cherry tomatoes were used as test objects to explore the practicality of composite film. Blank treatment, ordinary PE cling film wrapping treatment and composite film wrapping treatment were carried out on cherry tomatoes. The sensory, hardness, weight loss rate, decay index soluble solids content of cherry tomatoes were evaluated under room temperature conditions (25-28℃, 40-50% humidity). The results showed that the hardness, water loss and soluble solids content of tomatoes in the composite film treatment group decreased the least within 15 d, and the decay rate was the lowest, which could effectively prolong the shelf life of cherry tomatoes.

 

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