生物降解的光敏抗微生物水凝薄膜,基于黄素-碳点,用于原料肉的保存
Xiaoqin Pan1,2, Shan Xiao1,2, Yanxue Cai1,2
1School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, PR China.
Food chemistry: X
|July 21, 2025
概括
新的可生物降解薄膜使用康杰克葡萄甘 (KGM) 和素碳点 (Cur-CDs) 为食品保存提供了增强的抗菌特性. 这些光敏膜提高了透明度,有效地消除了猪肉上的微生物.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 可生物降解的水凝膜对于食品的保存至关重要.
- 康杰克葡萄甘 (KGM) 水凝是生物相容的,但具有有限的抗菌活性.
- 包装中的黄素 (Cur) 可以减少透明度和保质期.
研究的目的:
- 开发一种可生物降解,光敏的薄膜,具有增强的抗微生物特性,用于食品保存.
- 为了提高基于黄素的水凝膜的透明度和稳定性.
- 为了评估该膜在保存猪肉中的有效性.
主要方法:
- 使用KGM,聚乙醇 (PVA),D-sorbitol和黄素-碳点 (Cur-CDs) 制造一种可生物降解的薄膜.
- 薄膜的特性包括水的扩散 (Fickian行为),生物降解性,表面形态,水接触角度和透明度.
- 评估Cur-CDs嵌入膜的光动力学抗菌活性.
- 在猪肉保存方面进行应用测试.
主要成果:
- 影片显示Fickian扩散和27.90%生物降解在4周内.
- Cur-CDs 提高了 24.91% 的薄膜透明度,并减少了 17.80° 的水接触角度.
- 观察到Cur-CDs的增强光稳定性.
- 在猪肉上实现了1.74 × 10^4 CFU微生物殖民地的光动力消除.
结论:
- 开发的基于KGM的可生物降解薄膜与Cur-CDs结合,显示出对食品保存的巨大潜力.
- 该膜提供了更好的透明度,稳定性和有效的光动力学抗菌活性.
- 这项技术为延长易腐食品的保质期提供了一个有希望的解决方案.
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