Abstract: This study aimed to investigate the effect of essential oil nanoemulsions on the storage quality of loquats, oil-in-water nanoemulsions loaded with Zanthoxylum schinifolium essential oil (ZSEO) and cinnamaldehyde (CA) were prepared using a mixed emulsifier of whey isolate protein and bacterial cellulose nanofibers. The effect of ZSEO/CA ratio (m/m) on the performance and stability of nanoemulsions was investigated by macroscopic and microscopic observation and physicochemical characterization. The results showed that the nanoemulsion with a ZSEO/CA ratio of 7:1 had a uniform particle size distribution without obvious aggregation, and exhibited high shear viscosity and viscoelasticity. Coating with this nanoemulsion could significantly inhibit the increase in mass loss rate and decay incidence of loquats during storage, slow down the decrease in titratable acid content, soluble solid content and hardness, effectively delay postharvest quality deterioration, and extend the shelf life.

Key words: whey protein isolate; bacterial cellulose nanofibers; Zanthoxylum schinifolium essential oil; cinnamaldehyde; nanoemulsion; loquat; storage and preservation

摘要： 为探究精油纳米乳液对枇杷贮藏品质的影响，以乳清分离蛋白/细菌纤维素纳米纤维作为复合乳化剂，青花椒精油（Zanthoxylum schinifolium essential oil，ZSEO）与肉桂醛（cinnamaldehyde，CA）作为复合油相，制得水包油型纳米乳液。通过宏观状态与微观结构观察、理化性质测定探究不同ZSEO与CA质量比对纳米乳液的性能与稳定性的影响。结果表明，ZSEO与CA质量比为7∶1时，纳米乳液粒径分布均匀，无明显聚集现象，且具有较高的剪切黏度和黏弹性。在枇杷保鲜中，该纳米乳液涂膜可显著抑制枇杷的质量损失率和腐烂率上升，延缓其可滴定酸含量、可溶性固形物含量和硬度下降，可较好地延缓枇杷采后品质劣变，有效延长采后新鲜枇杷的货架期。

关键词: 乳清分离蛋白；细菌纤维素纳米纤维；青花椒精油；肉桂醛；纳米乳液；枇杷；贮藏保鲜