抗菌活动的juglone@chitosan纳米乳液对金黄色葡萄球菌及其对猪肉的保质期的影响
Yangli Wan1, Ting Wang1, Xiaowen Wang1
1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
International journal of biological macromolecules
|October 7, 2023
概括
一种新的juglone @ chitosan纳米乳液 (NJ) 有效地对抗肉类中的金黄色葡萄球菌. 这种纳米技术增强了Juglone的功能.
科学领域:
- 食品科学 食品科学 食品科学
- 纳米技术纳米技术
- 微生物学 微生物学
背景情况:
- 肉类中黄金葡萄球菌 (S. aureus) 的污染构成了严重的食品安全风险.
- 朱格隆具有抗菌性质,但其水溶性较差,限制了其在食品中的应用.
研究的目的:
- 开发一个juglone@chitosan纳米乳液 (NJ),以提高juglone的溶解性和有效性.
- 评估NJ在通过抑制S. aureus生长和改善肉类质量来保护猪肉方面的有效性.
主要方法:
- 合成了NJ并对粒子大小,PDI和zeta潜力进行了表征,评估了其7天的稳定性.
- 试验室研究评估了NJ对S. aureus细胞形态,膜完整性和生物膜去除的影响.
- 一个猪肉模型被用来评估NJ涂层对S. aureus水平,TVB-N,TVC,TBARS,pH和感官属性的影响.
主要成果:
- NJ表现出最佳的物理化学特性 (119.30 nm大小,0.290 PDI,-57.3 mV泽塔电位) 和稳定性.
- 尼日利亚州显著损害了金黄色菌的细胞,并有效地去除了生物膜.
- NJ涂层降低了猪肉中的S. aureus,TVB-N,TVC,TBARS和pH值,同时保留了感官得分.
结论:
- NJ是一种稳定有效的纳米乳液,可增强juglone的溶性和抗菌活性.
- 尼日利亚州显示出作为一种新型涂层的巨大潜力,用于保护猪肉免受S. aureus的侵蚀.
- 该研究强调了NJ的生物相容性及其改善食品安全和保质期的承诺.
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