开发以大豆蛋白分离为基础的抗微生物食用薄膜,在新鲜的Kashar奶酪中增强精油
Nazan Kavas1, Pinar Balkir1, Gokhan Kavas2
1Department of Food Technology, Ege Higher Vocational School, Ege University, Bornova, Izmir, Turkiye.
Journal of food science
|August 29, 2025
概括
加入大豆蛋白食用薄膜中的精油有效延长了卡沙尔奶酪的保质期. 这些抗菌膜显著减少了有害细菌和菌的生长,
科学领域:
- 食品科学与技术
- 材料科学
- 微生物学
背景情况:
- 可食用薄膜提供了一种可持续的食品保存方法.
- 豆蛋白分离物是可食用薄膜的有希望的生物聚合物.
- 精油具有已知的抗菌性质.
研究的目的:
- 开发和评估以大豆蛋白为基础的食用薄膜,其中包含精油 (SEO),以延长新鲜的克沙尔奶酪的保质期.
- 评估不同SEO度对薄膜特性和抗菌活性的影响.
- 研究这些薄膜对常见的食源病原体和腐烂微生物的疗效.
主要方法:
- 用不同度的精油 (1%和2%) 制备大豆蛋白分离膜.
- 测量了薄膜的特性,包括厚度,延长,水蒸气透性,水分含量,水溶性和拉伸强度.
- 用这些薄膜涂覆的卡沙奶酪样本被注射了大肠杆菌O157:H7,金黄色葡萄球菌,单细胞菌Listeria和Penicillium spp. 然后存储30天.
- 在储存期间评估了微生物负载的减少.
主要成果:
- 精油的添加改变了薄膜的特性,2%的精油增加了厚度和延长,但降低了拉伸强度和水分含量.
- 可食用薄膜的抗菌活性在较高的SEO度下得到增强.
- 大肠杆菌O157: H7的显著减少 (约. 3日志),S. aureus (3.5日志),L. monocytogenes (4.25日志) 和Penicillium spp. 观察到的是 (3.5日志).
结论:
- 使用大豆蛋白分离物和精油成功开发出抗菌可食用薄膜.
- 这些片显示出提高新鲜卡沙尔奶酪的保质期和安全性的巨大潜力.
- 这项研究强调了大豆蛋白和精油在制造有效的食品包装解决方案方面的协同作用.
相关概念视频
01:28Antimicrobial Effectiveness
2.3K
The effectiveness of antimicrobial agents depends on various factors influencing their ability to eliminate microbial populations. Larger microbial populations require more time for complete eradication, emphasizing the importance of population size analysis when evaluating antimicrobial efficacy.Microbial resistance to antimicrobial agents varies significantly. Highly resilient microorganisms include endospores, gram-negative bacteria, and non-enveloped viruses, while prions are exceptionally...
2.3K
01:29Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
01:27Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
01:23Microbial Spoilage of Food
218
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
218
01:18Production of Biopesticides
108
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...
108