缓释型植物精油活性涂膜的囊膜一体化制备及其对果蔬保鲜的作用机制

果蔬采后代谢旺盛和微生物繁殖导致品质劣变严重影响其货架期，利用植物源保鲜剂如植物精油对果蔬保鲜是当前研究热点。然而植物精油的易挥发和低水溶性严重限制其应用，负载植物精油的涂膜则因活性成分快速释放制约其保鲜持续性。课题组前期发现通过设计特定结构的乳液可控制活性物质释放，但基于乳液界面和膜结构调控涂膜活性成分释放的研究较少，植物精油涂膜对果蔬保鲜的作用机制亦不明确。为此，本项目拟选取植物精油（高良姜精油、肉桂精油）为天然保鲜剂，基于微环境变化驱动双重乳液内水相组分复合凝聚和界面结构调控，采用囊膜一体法新手段制备以植物精油乳液为内囊体的缓释型活性涂膜；建立微环境-膜结构-释放特性的动态调节关系，突破涂膜活性成分可控释放关键技术；分析贮藏期间果蔬（百合鳞茎、芒果）品质变化，从蛋白分子层面和相关代谢途径揭示植物精油涂膜对果蔬保鲜的作用机制，为活性涂膜在果蔬保鲜中的应用提供理论参考和技术支持。

Exuberant metabolism and growth of microbes result in quality deterioration of postharvest fruits and vegetables and seriously shortening their shelf life. It is a hot topic to preserve the fruits and vegetables using preservative from plant, such as plant essential oil. However, essential oils are volatile and low water soluble, which seriously limited their applications. The rapid release of active components from plant essential oil loaded active coating restricted long-term application for preservation. Our previous studies showed that the release of active components was controlled through specific structure design of emulsion. However, the controlled release of active compounds from coating based on emulsion interface and coating structure is still rarely studied. The preservation mechanism of plant essential oils active coating on fruits and vegetables is unknown. Therefore, this project will select plant essential oils (galangal essential oil and cinnamon oil) as natural preservatives. Changes in microenvironment are used to drive the complex coacervation of components in internal water phase of double emulsion and modify the interface structure, preparing a sustained-release active coating with essential oils emulsion as capsule by integrating capsule with membrane method. The dynamic relationship between microenvironment, coating structure and release characteristics was established to break through the key technology of controlled release of active components in coating. Analyze the quality changes in fruits and vegetables (lily bulb and mango), and the preservation mechanism of plant essential oil active coating on fruits and vegetables was revealed from protein molecular level and related metabolic pathway, so as to provide theoretical reference and technical support for the application of active coating in fruits and vegetables preservation.