在草保存中增强Botrytis cinerea的耐药性,使用非接触式功能化奇托-甲复合膜
Hongsu Wang1, Qianliao Zhou1, Keyan Pan1
1College of Food S and Engineering, Jilin University, Changchun 130062, PR China.
Food chemistry
|February 22, 2025
概括
新型抗菌包装膜将甲 (CIN) 在N-基 (NSC) 上,以持续释放. 这种非接触式食品保存材料有效抑制真菌生长,保持草质量,提高食品安全.
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
- 微生物学 微生物学
背景情况:
- 食品安全问题源于包装与食品的相互作用,阻碍了新型防腐材料的开发.
- 传统的抗菌膜通常依赖于直接接触,限制了它们的应用范围.
研究的目的:
- 开发一种新型的非接触抗菌性防腐膜,使用甲 (CIN) 在N-基 (NSC) 上.
- 评估CIN的持续释放及其对Botrytis cinerea (B. cinerea) 的疗效.
主要方法:
- 使用希夫基反应将挥发性甲 (CIN) 在功能化N-基 (NSC) 上.
- 在室温下监测持续的CIN释放动力学.
- 对B. cinerea的抗真菌活性通过向醇14α-脱甲基酶 (CYP51) 来评估,测量子发芽和菌根生长的EC50值.
主要成果:
- 在CIN-NSC薄膜上显示了持续的CIN释放,达到144小时的峰值.
- 通过非接触机制,CIN显著抑制了B. cinerea子发芽和菌株生长 (EC50:分别为137.12 μg/mL和77.23 μg/mL).
- 在没有直接接触的情况下,CIN-NSC膜成功地保持了超过一周的草质量.
结论:
- 开发的CIN-NSC薄膜提供了有效的非接触抗微生物保护.
- 这项技术解决了与包装与食品相互作用有关的食品安全问题.
- CIN-NSC包装膜显示了提高食品保存标准和确保食品安全的巨大潜力.
相关概念视频
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
01:18Production of Biopesticides
Biopesticides offer a sustainable alternative to chemical pesticides, utilizing microbial agents to control agricultural pests. Bacillus thuringiensis (Bt) is a widely employed bacterium known for its potent insecticidal activity. Bt biopesticides are favored for their specificity to insect pests, minimal environmental impact, and natural degradability.Mechanism of Bt Toxin Action Bt produces insecticidal crystal (Cry) proteins during its sporulation phase. These proteins form parasporal...