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用不同咖啡豆提取物丰富的可食用酸盐-莱西丁薄膜:配方,非细胞毒性,抗炎性和抗菌性质
Robert Socha1, Aleksandra Such2, Anna Wisła-Świder3
1Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
International journal of molecular sciences
|November 27, 2024
概括
由基酸盐,莱西丁和咖啡提取物制成的可食用薄膜显示出作为安全食品包装的希望. 这些富含抗氧化剂的薄膜具有良好的屏障特性,增强细胞活力,并抑制细菌生长.
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
- 生物技术是生物技术.
背景情况:
- 可食用薄膜为传统食品包装提供了一个可持续的替代方案.
- 结合天然抗氧化剂可以提高膜的功能和安全性.
研究的目的:
- 开发和评估以抗氧化剂丰富的咖啡提取物增强的酸和莱西丁为基础的可食用薄膜.
- 评估这些新型食品包装材料的功能性质,安全性和抗菌活性.
主要方法:
- 用绿色或烤咖啡豆提取物制备了酸盐-莱西丁薄膜.
- 测量了提取物的总含量 (TPC) 和抗氧化活性 (AA).
- 评估了薄膜的特性,包括抗拉强度,紫外线屏障,细胞毒性 (Caco-2, HepG2, BJ细胞),氧化 (NO) 抑制 (RAW264.7细胞) 和抗菌活性.
主要成果:
- 轻度烤咖啡提取物产生了最高的TPC和AA.
- 含有中度烤咖啡提取物的薄膜显示出最高的抗拉强度.
- 咖啡提取物改善了紫外线屏障特性,并证明了非细胞毒性,提高了细胞活力.
- 片减少了NO的产生,并表现出对测试细菌的抗菌特性.
结论:
- 用咖啡提取物丰富的酸-莱西薄膜是安全的,功能性的可食用包装材料.
- 咖啡提取物增强紫外线屏障,抗氧化和抗菌性能.
- 这些片代表着对食品包装应用的有希望的可持续解决方案.
关键词:
抗微生物活性的抗微生物活性.抗氧化剂活性 抗氧化剂活性基于生物聚合物的包装.咖啡提取物 咖啡提取物细胞毒性 细胞毒性可食用食品的包装包装.莱西丁是一种莱西丁.氧化氧化的使用方法甲基酸盐的使用方法更多相关视频
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