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易于制备适应pH值的抗菌复合物和纤维素纳米纤维/PVA气凝,作为新鲜猪肉的控制释放包装

Tianmeng Hou¹, Feijie Wang¹, Liqiang Wang¹

¹Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122 China.

Food science and biotechnology

|December 16, 2024

概括

这项研究开发了一个响应pH的气凝,使用甲移植的奇托和纤维素纳米纤维. 这种新材料通过响应环境pH值变化释放抗菌剂,有效地保存新鲜肉.

科学领域:

食品科学与技术食品科学与技术
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:

控制释放系统对于有效的食品保存至关重要.
针对特定的环境触发因素,需要释放抗菌剂.
素和纤维素纳米纤维为功能性材料提供生物相容平台.

研究的目的:

开发一种pH响应的气凝,用于控制释放肉甲 (CN).
调查开发的空气凝的抗菌性质和食品保存潜力.
创建一个功能性的食品包装材料,以延长保质期.

主要方法:

通过希夫基反应将肉甲 (CN) 植入奇托 (CS) 上,形成CS-CN.
准备带有CS-CN (PCNF@CN) 的氧化纤维素纳米纤维 (CNF) 和PVA气凝.
进行释放实验并评估对大肠杆菌和金黄色杆菌的抗菌活性.

主要成果:

通过PCNF@CN气凝,证实了pH响应性CN的释放,随着pH的增加,释放量从10.3%增加到68.4%.
观察到对*大肠杆菌*和*金黄色杆菌*具有显著的pH响应性抗菌活性.
气凝通过利用水吸收并触发CN释放,将新鲜肉的保质期延长了4天.

结论:

开发的PCNF@CN气凝显示出作为一种功能性食品包装材料的前景.
这种智能控制释放系统为食品保存提供了一种新的方法.
气凝的pH响应性使其能够有针对性地输送抗菌剂.

关键词:

气凝是一种气凝.抗菌剂抗菌剂抗菌剂有控制释放的释放.舰船基地舰船基地适应pH值的包装包装

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