中文摘要：将黄玉米(Zea mays)籽装在单层聚丙烯(PP)、双层PP/PET(聚对苯二甲酸乙二醇酯)及三层PP/PET/Al（铝箔）复合材料中并在环境条件(23 ± 2 °C, 80% RH)下贮藏，以延长其保质期。测定叶黄素含量、黄曲霉毒素含量、感观、理化性质、植物化学性质及营养概况。 研究表明，当储存在环境条件(23 ± 2 °C, 80% RH) 下，“包装”（用商业上可行的柔性包装材料）能很好地保存玉米糁的叶黄素以及感官特性、植物化学性质和营养成分。
外文摘要：Yellow corn (Zea mays) kernels were packaged in unilamellar polypropylene (PP), bilamellar PP/PET (polyethylene terephthalate), and trilamellar PP/PET/Al (aluminium foil) composite and stored at ambient conditions (23 ± 2 °C, 80% RH) for the extension of their shelf‐lives. Lutein content, aflatoxin content, sensory, physicochemical, phytochemical, and nutritional properties were adjudged. X‐ray diffraction, thermogravimetric‐differential thermal analyses, differential scanning calorimetry, and percentage opacity of the three packaging composites revealed that among the three combinations investigated, PP/PET/Al composite possessed highest crystallinity, thermal stability, and percentage opacity, thereby exhibiting improved barrier properties against moisture, gas, and light. These attributes led to enhanced carotenogenesis and minimal aflatoxin content, conferring highest shelf‐life of 90 days to the trilamellate packaged corn kernels, compared to PP‐ and PP/PET‐packaged samples (60 days). Sensory, physicochemical, phytochemical, and nutritional profiles were also best retained in the same compared to PP‐ and PP/PET‐packaged and control corn grits. Practical applications Corn is one of the major cereal crops consumed worldwide. Besides its nutritive value, it is also a good source of the nutraceutical “lutein.” Therefore, to meet the demand of the food processing industries and consumers, the grains must be preserved well. The current approach of application of non‐thermal preservation technology viz. “packaging” (using commercially viable, flexible packaging materials) could well preserve lutein as well as sensory attributes, phytochemical properties and nutritional constituents of the corn grits, when stored at ambient conditions (23 ± 2 °C, 80% RH).
作者：Pal, S；Bhattacharjee, P
作者单位：Jadavpur Univ
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION
期刊影响因子：0.894
出版年份：2018
出版刊次：6
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