用LC-EO纳米颗粒结合的pullulan/麻粉基食用薄膜的强化以及牛肉肉保存的应用
Mawardi Yusufe Adame1, Yuning Wang2, Ce Shi3
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Sciences and Post-harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, P.O. Box 138, Ethiopia.
International journal of biological macromolecules
|September 15, 2024
概括
一种新的食品包装膜,采用Litsea cubeba精油纳米颗粒,提供增强的抗菌和抗氧化特性. 这种活性包装材料显示出保留新鲜牛肉质量和延长保质期的巨大潜力.
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
- 纳米技术纳米技术
背景情况:
- 传统的食品包装往往缺乏活性抗微生物和抗氧化特性.
- 开发可持续和有效的活性包装对于食品保存和减少废物至关重要.
研究的目的:
- 创建一个多用途的食品包装膜,使用pullulan,麻豆粉,酸盐/zein-loaded Litsea cubeba 精油纳米粒子.
- 评估开发的活性包装膜的物理化学,机械,屏障和抗菌性能.
主要方法:
- 合成和描述Litsea cubeba精油纳米颗粒 (LC-EO NPs) 使用甲酸盐和.
- 制造含有LC-EONP (psc薄膜) 的普鲁兰-麻粉基薄膜.
- 纳米粒子特性 (PS,PDI,Zeta潜力,EE) 的分析,薄膜特性 (FTIR,XRD,SEM),机械测试,屏障特性评估,以及抗菌/抗氧化活性评估.
主要成果:
- LC-EO NP表现出良好的稳定性和均分布,封装效率为89.69%.
- 这些psc薄膜在断裂时表现出更好的延长 (19.30%) 和增强的疏水特性 (20.91%).
- 活性膜显示出对黄金葡萄球菌 (28毫米) 和大肠杆菌O157:H7 (23毫米) 的显著抑制区域,以及强大的抗氧化活性 (76.16%).
结论:
- 开发的psc膜通过减少细菌生长,脂质氧化,并保持高达七天的质量属性,有效地保存新鲜的牛肉.
- 这种活性抗菌和抗氧化食品包装材料为延长食品的保质期和确保食品安全提供了有希望的解决方案.
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