用酸接种的多乳酸薄膜:用于冷新鲜肉的非迁移抗菌包装
1College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia, 010010, China.
Food chemistry
|November 3, 2024
概括
新的抗微生物包装由聚L-LA-co-butyrate itaconate和光活性酸制成,可以防止微生物污染食品. 这种创新的食品包装可以将冷藏猪肉的保质期延长超过五天.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物科学 聚合物科学
- 材料科学 材料科学 材料科学
背景情况:
- 抗微生物包装可以延长食品的保质期,但有可能泄露活性化合物.
- 抗菌剂的液可能会对食品质量产生负面影响.
- 开发不漏的抗微生物包装对于食品保存至关重要.
研究的目的:
- 创建新的抗微生物包装,减少浸出.
- 提高新鲜食品的安全性和质量.
- 为了研究光活性酸在聚L-LA-co-butyrate itaconate) 薄膜上移植的疗效.
主要方法:
- 纳入的CC双键形成多乳酸 (PLLA) 和酸 (TA).
- 准备的聚L-LA-co-butyrate itaconate (PLBI) 和光活性酸 (pTA) 制备.
- 使用紫外线固化技术制造的pTA-g-PLBI (pTA-g-PLBI) 薄膜.
主要成果:
- pTA成功地移植到PLBI膜表面,形成一个统一的层.
- pTA-g-PLBI膜显示出显著的细菌静止效应:大肠杆菌的86%,光杆菌的90%,黄金杆菌的96%.
- 包装在冷的猪肉中减少了特定的腐烂细菌 (Shewanella,Psychrobacter,Pseudomonas).
结论:
- pTA-g-PLBI薄膜提供有效的抗微生物活性,没有泄漏问题.
- 这种新的包装材料显著延长了冷藏猪肉的保质期超过5天.
- 紫外线固化的pTA-g-PLBI薄膜代表了积极食品包装技术的有希望的进步.
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