活性抗菌膜对新鲜尤夫卡面团的质量参数和保质期的影响
Seyed Hadi Peighambardoust1, Afsaneh Karimi Davarani1, Seyedeh Homa Fasihnia1
1Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran.
Heliyon
|February 23, 2024
概括
用酸 (SA) 包装的聚烯薄膜有效抑制了优夫卡面团中的微生物生长. 6%的酸薄膜在储存期间增强了性能,并保持了面团质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 微生物学 微生物学
背景情况:
- 新鲜的尤夫卡面团容易因微生物生长而腐烂.
- 传统的包装方法可能无法充分保护面团质量.
- 抗微生物包装为延长保质期提供了一个潜在的解决方案.
研究的目的:
- 开发和评估包含酸 (SA) 的聚烯 (PP) 抗菌膜.
- 评估这些活性薄膜在保存新鲜的尤夫卡面团方面的有效性.
- 调查SA度对薄膜特性和面团质量的影响.
主要方法:
- 用不同度的酸 (0-6%) 制备聚烯薄膜.
- 分析了薄膜的性能 (机械,紫外线吸收,屏障).
- 在实验室中测试了抗菌活性和在包装中有效性的Yufka面团.
- 在储存期间监控了面团质量参数 (pH,颜色,微生物计数).
主要成果:
- PP-SA薄膜,特别是在6%度下,显示出增强的机械,紫外线吸收和防潮屏障性能.
- 片在体外表现出显著的抗菌和抗菌活性.
- 用PP-SA6%薄膜包装的尤夫卡面团显示,有氧精神变质细菌和丝状真菌的生长显著减缓.
- 活片对面团的颜色属性和pH值产生了有利的影响.
结论:
- 用酸加载的抗微生物聚烯薄膜有效保存新鲜的尤夫卡面团.
- 将酸纳入PP薄膜提供了一种有益的方法,可以延长面包产品的保质期.
- 对面团直接添加酸的效果不如将其纳入活性包装膜.
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