开发创新的活性包装薄膜,使用基于凝/普卢兰的复合材料,与肉精油装载的金属有机框架相结合,用于肉类保存
Su Jung Hong1, Zohreh Riahi2, Gye Hwa Shin3
1Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
International journal of biological macromolecules
|April 17, 2024
概括
在金属有机框架 (CEO@MOF) 中装入的肉精油 (CEO) 增强了凝/pullulan膜. 这些活性包装膜具有抗微生物特性,改善紫外线阻断,并延长肉类的保质期.
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
- 生物技术是生物技术.
背景情况:
- 活性包装通过结合抗微生物和抗氧化剂来延长食品的保质期.
- 凝和pullulan是生物降解的聚合物,有可能用于食品包装应用.
- 金属有机框架 (MOF) 提供了一个多功能平台,用于封装诸如精油等活性化合物.
研究的目的:
- 评估肉精油 (CEO) 装载金属有机框架 (CEO@MOF) 作为凝/普卢兰 (Gel/Pull) 基复合膜中的添加剂的有效性.
- 评估CEO@MOF对凝/拉膜抗菌,抗氧化,抗紫外线和机械性能的影响.
- 确定这些复合膜在延长肉制品的保质期方面的有效性.
主要方法:
- 首席执行官被装入MOFs,以创建CEO@MOF.
- 在特定度下,CEO@MOF被纳入凝/拉复合膜.
- 对S. aureus,S. enterica,大肠杆菌和L. monocytogenes进行了抗菌活性测试.
- 使用ABTS激素清除试验测量了抗氧化剂活性.
- 评估了UV阻效率和机械性能.
- 肉样品与复合膜一起包装,并在4°C下储存,以评估保质期的延长.
主要成果:
- CEO@MOF纳入凝/拉膜导致对测试细菌具有显著的抗菌活性.
- 复合膜表现出高的ABTS激素清除活性 (98.16%),没有对机械性能产生不良影响.
- 紫外线阻断效率在280nm时从81.38%增加到99.56%,增加了3 wt%的CEO@MOF.
- 凝/拉拉/CEO@MOF薄膜通过减少水分损失 (3.35%),保持pH值,并抑制细菌生长 (99.9%) 来延长肉类的保质期.
结论:
- CEO@MOF是开发活性包装材料的一个有前途的添加剂.
- 开发的基于凝/拉的复合膜显示出用于食品保存的增强功能性质.
- 这些活性包装膜具有显著的潜力,可以提高食品安全,并延长肉类等易腐烂产品的保质期.
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