在面包的活性包装中,利用精油成分作为天然抗真菌防腐剂
Konstantinos Safakas1, Georgia C Lainioti1, George Tsiamis2
1Department of Food Science & Technology, University of Patras, GR-30100 Agrinio, Greece.
Polymers
|March 13, 2025
概括
这项研究探讨了面包包装的天然抗真菌防腐剂. 含有卡瓦克罗尔和蒂摩尔的纳米复合材料薄膜显示出抗氧化特性,并通过抑制真菌生长长长达六个月,延长面包的保质期.
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
- 聚合物科学 聚合物科学
背景情况:
- 活性包装使用抗菌化合物来提高食品安全和保质期.
- 精油成分为食品提供天然防腐剂解决方案.
- 纳米复合材料薄膜为纳入生物活性剂提供了一个多功能平台.
研究的目的:
- 为了研究含有卡瓦克罗尔或蒂摩尔的低密度聚乙烯 (LDPE) 纳米复合材料薄膜的抗氧化和抗真菌特性.
- 在12个月的时间内评估这些活性包装膜的长期疗效.
- 评估这些纳米复合材料薄膜对面包真菌生长和安全性的影响.
主要方法:
- 使用蒸发/吸附方法制备LDPE纳米复合材料薄膜 (PE_OC和PE_OT).
- 测量氧传递率 (OTR) 以评估屏障特性.
- 评估2,3,6和12个月的抗氧化活性.
- 使用白面包进行抗真菌测试,以确定真菌生长的抑制.
主要成果:
- 与整洁的LDPE相比,LDPE纳米复合材料薄膜具有较低的氧气透性.
- 薄膜PE_OC10和PE_OT10表现出高抗氧化活性,持续长达12个月.
- 在白面包上,PE_OC10薄膜在六个月内显著抑制了真菌生长.
结论:
- 包含卡瓦克罗尔或蒂摩尔的LDPE纳米复合材料薄膜是有效的活性包装材料.
- 这些薄膜具有优良的抗氧化特性,通过防止真菌破坏,延长面包的保质期.
- PE_OC10配方代表了面包包装的有希望的天然防腐剂解决方案.
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