含有甲基醇和甘油单一劳拉酸盐的优性纳米乳液的形成,稳定性和抗菌疗效
Yaojin Ge1, Hang Liu2, Shengfeng Peng3
1Department of Rehabilitation Medicine, the Second Affiliated Hospital of Nanchang University, Jiangxi Medical College, Nanchang University, Nanchang 330006, PR China; State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
Food chemistry
|May 23, 2024
概括
糖单酸盐 (GML) 增强了提摩尔纳米乳液,改善了稳定性和抗菌作用对金黄色菌. 这种新型的菌系统通过抑制微生物生长和脂质氧化,有效地保存新鲜的猪肉.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 微生物学 微生物学
背景情况:
- 甲基醇表现出抗菌性质,但在输送系统中面临稳定性挑战.
- 糖单酸盐 (GML) 正因其作为食品保存中的多功能剂的潜力而受到探索.
- 性溶剂为制备稳定的纳米乳液提供了独特的特性.
研究的目的:
- 为了研究GML在以蒂摩尔为基础的欧性纳米乳液中的作用.
- 评估GML对纳米乳液形成,稳定性和抗菌活性的影响.
- 评估这些纳米乳液在保存新鲜猪肉中的有效性.
主要方法:
- 提摩尔/GML 溶解剂和随后的纳米乳液的形成.
- 纳米乳液物理化学性质的表征 (滴滴大小,稳定性).
- 对抗黄金葡萄球菌 (S. aureus) 的抗菌活性的评估.
- 优化纳米乳液的应用,在冷藏下保存新鲜的猪肉.
主要成果:
- 经过联结证实了醇/GML 脱氧溶剂的形成.
- 具有中等GML度的纳米乳液 (20-60%) 显示出小液滴大小 (<150nm) 和出色的稳定性.
- GML增强了蒂莫尔对黄金色杆菌的抗菌效果,特别是抑制了生物膜的形成.
- 优化的纳米乳液 (40% 乙醇/60% GML) 通过减少微生物生长和脂质氧化,显著延长了新鲜猪肉的保质期.
结论:
- 作为一个多功能组件,GML提高了醇纳米乳液的稳定性和抗菌性能.
- 甲状腺/GML欧性纳米乳液为控制输送系统中的奥斯瓦尔德成熟提供了一种新的策略.
- 这种方法提供了一种有效的方法,通过控制释放甲基醇来保护新鲜猪肉的质量和安全性.
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