基于多糖和蛋白质的食用薄膜与微波技术相结合,用于肉类保存
Chunmei Gan1, Jing Wang2, Zhenyu Yuan2
1College of Life Science, Yantai University, Yantai 264006, PR China; Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China.
International journal of biological macromolecules
|May 12, 2024
概括
含有过氧 (CaO2) 纳米颗粒的微波辅助食用薄膜有效抑制食品包装中的细菌生长. 这种新的方法通过结合活性氧物种和微波热效应来提高食品的保存效果,以获得卓越的抗菌活性.
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
- 纳米技术纳米技术
背景情况:
- 食品腐烂需要先进的食品保存方法来对抗细菌感染.
- 开发高效的抗菌食品包装膜对于延长保质期至关重要.
- 利用废弃物材料为可持续的包装解决方案是一个正在进行的研究重点.
研究的目的:
- 为了合成新的微波辅助抗菌纳米复合材料薄膜用于食品保存.
- 评估开发的薄膜的抗菌功效和机械性能.
- 调查肉类防腐应用中的抗菌活性背后的机制.
主要方法:
- 过氧化 (CaO2) 纳米粒子是使用废弃蛋合成的.
- 抗菌纳米复合材料薄膜 (CP/EC) 是使用CaO2@PVP纳米颗粒,卵白蛋白 (EA) 和氧化甲基纤维素 (CMCNa) 通过造方法制造的.
- 使用微波辐射来激活膜的抗菌特性.
主要成果:
- 用CaO2@PVP纳米颗粒进行微波辅助治疗,实现了大肠杆菌和金黄色杆菌的97%以上的死亡率.
- 在微波辐射下,2.5%的CP/EC膜表现出高的杀菌率 (大肠杆菌为98.6%,黄金杆菌为97.2%).
- 加入CP纳米颗粒显著改善了拉伸强度 (19.59MPa) 和破裂时的延伸 (583.43%),同时有效地抑制了18°C肉类上的细菌生长.
结论:
- 合成的CP/EC膜显示出强大的抗菌活性,对抗食物传播的病原体.
- 活性氧物种 (ROS) 和微波热效应的协同效应有助于肉类的优良保存能力.
- 这项研究提出了一种有希望的,可持续的方法,用于开发可食用的抗菌膜,用于食品包装应用.
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