相关实验视频
Updated: Jul 17, 2026
08:13
Preparation of Biopolymer Aerogels Using Green Solvents
Published on: July 4, 2016
18.2K
用于活性食品包装的香气凝:结构性质和抗菌性能
Verónica Guadalupe Hernández-Briones1, Alicia Grajales-Lagunes1, Lizeth Guadalupe Luna-Ramírez1
1Faculty of Chemical Science, University of San Luis Potosi, 6 Dr Manuel Nava Avenue, University Area, San Luis Potosí 78210, Mexico.
Food research international (Ottawa, Ont.)
|October 11, 2025
概括
来自低酸凝 (LAGG) 和凝 (AVG) 的新型气凝显示出增强的结构和抗菌特性. 这些以天然聚合物为基础的材料对活性食品包装应用具有前景.
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
- 聚合物科学 聚合物科学
背景情况:
- 食品包装先进材料的开发对于延长保质期和确保食品安全至关重要.
- 天然聚合物在包装应用中为合成材料提供可持续的替代品.
- 气凝具有独特的特性,如高孔隙性和低密度,使其适合于活性包装.
研究的目的:
- 从低酸凝 (LAGG) 和凝 (AVG) 开发新型气凝,用于活性食品包装.
- 优化配方和加工条件,以提高结构和抗菌性能.
- 评估这些气凝作为挥发性抗菌剂的载体的潜力.
主要方法:
- 气凝是使用中心复合材料设计,不同的pH值,LAGG/AVG比率和固体含量来合成的.
- 描述包括测量体积收缩,多孔性,密度,硬度和热稳定性 (Tg,Tm).
- 对抗大肠杆菌和黄金葡萄球菌的抗微生物活性被评估,使用带有欧原醇的气凝.
主要成果:
- 最佳配方 (pH 1,66/33 LAGG/AVG比率,0.75%固体) 产生了气凝,收缩率低 (30.9%),多孔度高 (90%),密度低 (0.030 g/cm3),热稳定性好 (Tg=54.4°C,Tm=74.3°C).
- 含有欧原醇的气凝通过头部空间释放显著抑制大肠杆菌 (60分钟) 和金黄色葡萄球菌 (40分钟).
- 开发的气凝表现出优异的结构完整性和抗菌有效性.
结论:
- 对于食品包装应用,LAGG-AVG气凝可以有效合成和优化.
- 这些气凝作为挥发性抗微生物剂的自然,可生物降解的载体具有前途.
- 该研究强调了LAGG-AVG气凝在开发先进活性包装系统方面的潜力.
相关概念视频
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:27Chemical Agents for Microbial Control
Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...
01:29Microbes in Food Production
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...
01:27Microbes in the Production of Fermented Foods
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...
01:23Microbial Spoilage of Food
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...
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...