用作补充剂的热加工贝粉的抗菌性质
Sungmo Ahn1, Soohwan Lee1, Seokwon Lim1
1Department of Food Science & Biotechnology, Gachon University, Sujeong-gu, Seongnam-si 13120, Republic of Korea.
Foods (Basel, Switzerland)
|August 14, 2025
概括
热加工的贝 (TPOS) 和酸处理的TPOS (TPOSc) 显示出作为抗菌食品添加剂的潜力. 这些基于的材料具有显著的抗菌活性,在低度下对蛋糕质感的影响最小.
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
- 环境科学 环境科学
背景情况:
- 贝是丰富的来源,但经常被丢弃,造成环境问题.
- 从废物中开发功能性基材料对于可持续性至关重要.
- 原始来源的低生物可用性需要用于增强应用的加工.
研究的目的:
- 评估加工贝的物理化学特性和抗菌活性.
- 将热加工的粉碎贝 (TPOS) 和酸处理的TPOS (TPOSc) 与参考产品进行比较.
- 评估TPOS和TPOSc在食品中的实际应用.
主要方法:
- 使用可溶性,粒子大小分析,SEM,EDS和XRD进行物理化学表征.
- 对细菌进行抗微生物活性测试.
- 将TPOS和TPOSc纳入大米蛋糕中,以评估效果和纹理影响.
主要成果:
- TPOS和TPOSc显示出显著的离子释放和结构修改.
- 无论是TPOS还是TPOSc都表现出显著的抗菌活性.
- 加入0.3%重量%TPOS或TPOSc的米糕保留了抗菌特性,没有显著的纹理降解.
结论:
- 热加工的皮粉末具有宝贵的抗菌特性.
- 这些材料为食品应用中的微生物控制提供了可持续的解决方案.
- 优化的TPOS和TPOSc度可以在食品中使用,对质量影响最小.
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