基于Pullulan的活性可食涂料的性能比较,用于改善切片奶酪的保质期
Tamara Erceg1, Olja Šovljanski1, Ana Tomić1
1Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.
Polymers
|January 23, 2024
概括
使用pullulan,chitosan和凝与草和咖植物酸盐的活性食用涂层显示出增强的屏障特性,并有效地抑制切片奶酪上的*金黄色葡萄球菌*生长.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 微生物学 微生物学
背景情况:
- 开发具有卓越机械和屏障性能的活性食用涂层对于食品保存至关重要.
- 像pullulan,chitosan和gelatine这样的生物聚合物为可食用的涂料配方提供了潜在的潜力.
- 结合天然抗微生物化合物是提高可食涂料功能的关键.
研究的目的:
- 开发和评估切片奶酪的活性食用双层涂层,使用与奇托或凝结合的普鲁兰.
- 评估草和咖植物酸盐对*金黄色葡萄球菌*的抗菌疗效.
- 调查涂层应用时间对抗菌素有效性的影响.
主要方法:
- 制造两层可食用涂层 (Pull/CS和Pull/Gel),其中包含草和咖植物酸盐的混合物.
- 评估开发的涂料的机械和屏障性能.
- 在不同的污染情景下 (涂层前和涂层后的应用) 对*黄金葡萄球菌*的抗菌活性的评估.
主要成果:
- 与单层系统相比,双层涂层表现出更好的机械和屏障性能.
- 观察到一种特定的草和咖植物酸盐混合物 (较低的FIC值) 的协同抗菌作用.
- 普尔/CS和普尔/凝双层涂层都有效抑制了金黄色葡萄球菌的增殖,而普尔/CS显示出更强的杀菌作用.
结论:
- 基于pullulan,chitosan和凝的活性可食二层涂层,富含酸盐,对保存切片奶酪有效.
- 草和咖植物酸盐的组合提供了针对金黄色葡萄球菌*的显著抗菌活性.
- 这些涂层为延长保质期和确保奶酪产品安全提供了一个有希望的策略.
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