防腐剂具有高抗氧化和抗微生物活性和低毒性
Conghao Lin1, Chenglong Cai1, Qiong Wu2
1State Key Laboratory of Digital Medical Engineering, Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
Langmuir : the ACS journal of surfaces and colloids
|November 26, 2024
概括
新型基于粉的防腐剂被开发出来,以延长水果和蔬菜的新鲜度. 这些天然聚合物衍生物具有强大的抗氧化和抗微生物特性,具有最小的毒性,提高了产品的安全性和保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物化学 聚合物化学
- 农业科学 农业科学
背景情况:
- 迫切需要有效的,低毒性的果蔬防腐剂.
- 目前扩大产品新鲜度和安全性的局限性.
- 探索天然聚合物用于食品保存的应用.
研究的目的:
- 开发基于粉的新型防腐剂,增强抗菌和抗氧化活性.
- 为了合成和表征米接粉衍生物.
- 评估开发的果蔬储存防腐剂的有效性和安全性.
主要方法:
- 合成尼古丁粉乙烯胺 (NSA) 使用N,N'-碳乙烯基胺和2-乙烯胺化物.
- 将三种不同的肉酸移植到NSA上,以制造肉粉衍生物 (CNSA,DNSA,ENSA).
- 使用293T细胞评估抗氧化能力,对关键植物病原体的抗微生物活性和细胞毒性.
主要成果:
- ENSA衍生品表现出显著的抗氧化活性 (在1.6 mg/mL时≥85%).
- 在1.0毫克/毫升的剂量下,ENSA表现出对Botrytis cinerea (88.14%),Phomopsis asparagi (89.11%) 和Glomerella cingulate (77.90%) 的高抑制指数.
- 细胞毒性测试显示293T细胞生存率高 (101.5%),表明安全性. 桃番茄的保质期延长了三天.
结论:
- 成功开发出新的,安全和有效的粉基果蔬菜防腐剂.
- 合成的肉粉衍生物具有强大的抗氧化和抗菌特性.
- 这些防腐剂显示出改善新鲜产品的储存和保存的巨大潜力,延长了保质期.
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