光敏化可以作为一种有效的降低风险的策略,防止面包后的菌破坏面包
Leonard Chong1, Vinayak Ghate1, Cassandra Seah1
1Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
Food microbiology
|November 2, 2023
概括
叶绿素 (CHL) 和蓝色LED灯有效地减少了50%以上的面包腐烂模具. 这种光敏化方法有望延长面包的保质期,因为它可以在冷却过程中防止菌污染.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 摄影化学的使用.
背景情况:
- 环境菌子在冷却过程中污染面包,导致腐烂.
- 食品级光敏剂被探索为一种减轻微生物污染的策略.
- 可见光激活光敏感化为食品保存提供了一种新的方法.
研究的目的:
- 用蓝色LED照明评估叶绿素 (CHL) 和 riboflavin (RBF) 作为光敏感剂对普通面包腐烂模具的有效性.
- 为了确定基于CHL的光敏化对菌失活的有效性,在阿加和实际面包样本上.
- 评估基于CHL的光敏化对面包质量属性的影响,例如质地,湿度和颜色.
主要方法:
- 两种食品级光敏剂CHL和RBF用蓝色LED光 (405nm和445nm) 进行了测试.
- 模具无活化被量化在二兰孟加拉氨基和面包样本上,这些样本被接种了三种常见的腐烂模具.
- 面包的质量参数包括纹理,水分和颜色在处理后被分析.
主要成果:
- 与405nmLED相结合的CHL在agar上实现了Rhizopus stolonifer (77.4%) 和Penicillium expansum (52.1%) 的显著失活.
- 基于CHL的光敏化使面包上的菌种群减少了51-58%.
- 治疗CHL维持了面包的质地和水分,但显著改变了它的颜色.
结论:
- 基于CHL的光敏感化是一种比基于RBF的光敏感化更有效的模具无活化策略.
- 这种方法显示出作为一种降低风险的策略,以防止面包在冷却阶段腐烂的潜力.
- 需要进一步的研究来优化CHL治疗,以尽量减少面包的颜色变化.
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