强大的,坚固的,高释放,和抗菌纳米纤维素水凝用于冷藏保存保存
Kejin Yu1, Lina Yang1, Siyu Zhang1
1College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
International journal of biological macromolecules
|March 9, 2024
概括
新的纳米纤维素水凝提供了增强的食品包装解决方案. 这些先进的材料通过为冷藏产品提供卓越的机械强度和抗菌性能来提高保质期并减少浪费.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 由于微生物污染而造成的食物浪费是一个重大的全球问题.
- 传统的食品包装缺乏机械强度和抗菌活性等必不可少的特性.
- 开发先进的包装材料对于延长食品的保质期和减少腐败至关重要.
研究的目的:
- 开发具有增强伸展性,耐疲劳性,保持水分和抗菌性能的新型纳米纤维素水凝.
- 使用大豆纳米纤维素 (SHNC),聚乙醇 (PVA),藻酸盐 (SA) 和酸 (TA) 来制造这些水凝.
- 评估这些水凝在食品包装应用中的有效性,特别是延长冷藏肉的保质期.
主要方法:
- 使用SHNC,PVA,SA和TA合成纳米纤维素水凝.
- 使用富里埃变换红外光谱 (FTIR) 和扫描电子显微镜 (SEM) 进行水凝结构和特性表征.
- 评估机械性能 (拉力,压力强度,粘性弹性),膨胀率,生物活性物质释放,以及对黄金葡萄球菌和大肠杆菌的抗菌活性.
主要成果:
- 该SHNC/PVA/SA/TA-2水凝表现出优异的机械性能,包括160%的延长,1000Pa的存储模量,10kPa的压力强度和0.35MPa的拉力强度.
- 水凝显示了pH响应性降解,在弱酸性/性条件下与键分解,增强胀 (>300%平衡比率) 和TA释放 (>80%).
- 观察到S. aureus和E. coli的有效失活,将冷藏的保质期延长到10天.
结论:
- 开发的SHNC/PVA/SA/TA水凝具有卓越的机械,抗菌和屏障性能,适合先进的食品包装.
- 这些水凝有效地延长了冷藏肉制品的保质期,为食品浪费提供了可持续的解决方案.
- 这些水凝的成本效益和简单的制备使得它们在食品工业中非常适用.
相关概念视频
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...