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用于肉类防腐剂的pullulan/tapioca粉基抗菌薄膜与Litsea cubeba精油相结合的制造和特征

Mawardi Yusufe Adame¹, Ce Shi², Changzhu Li³

¹School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

International journal of biological macromolecules

|April 24, 2024

概括

这项研究使用Litsea cubeba精油和pullulan/tapioca粉开发了活性包装膜. 这种新的膜有效地保存了冷牛肉,减少了细菌,并保持了比传统塑料包装更长的质量.

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
生物技术是生物技术.

背景情况:

活性包装通过将活性化合物纳入包装材料来提高食品的保存性.
立塞 (Litsea cubeba) 精油 (LC-EO) 具有对食品安全有益的抗氧化和抗菌特性.
普卢兰和塔皮奥卡粉提供了可生物降解的膜形成能力.

研究的目的:

用LC-EO作为活性成分和pullulan/tapioca粉作为载体制造多功能活性包装膜.
评估开发的薄膜的物理,机械,抗氧化和抗菌特性.
与传统包装相比,评估活性薄膜在延长冷藏牛肉的保质期方面的有效性.

主要方法:

制造Pullulan/tapioca粉薄膜,其中含有不同度的LC-EO (1-7%).
薄膜性能的表征包括机械强度,水蒸气透性 (WVP) 和氧气透性 (OP).
使用阿加井扩散进行抗菌活性测试,针对金黄色葡萄球菌和大肠杆菌.
在4°C下保存10天的冷藏牛肉的包装保质期研究,监测细菌种群,pH,颜色,纹理和TBARS.

主要成果:

有3%LC-EO (PTS3%) 的膜表现出最佳的机械性能,水蒸气和氧气屏障性能.
PTS3%的片显示了针对S. aureus (18.59毫米) 和E. coli (17.32毫米) 的显著抑制区.
与低密度聚乙烯 (LDPE) 包装相比,用PTS3%薄膜包装的冷藏牛肉显示细菌生长减少并保持质量 (pH,颜色,纹理,TBARS) 长达10天.

结论:

开发的PTS3%活性包装膜显示了提高冷藏牛肉的保质期和安全性的巨大潜力.
纳入pullulan/tapioca粉基质的LC-EO提供了有效的抗微生物和抗氧化活性.
这些新的片为易腐食品的传统塑料包装提供了一个有希望的可持续替代品.

关键词:

抗菌包装是一种抗菌包装.可食用的薄膜.里塞亚古贝巴精油里塞亚古贝巴精油

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