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以精油/复合纳米乳液为基础的基托桑基涂层用于猪肉保存
Jiaxin Han1, Hui Hou1, Jiayu Zhu1
1Meat Processing Key Laboratory of Sichuan Province, Food Security Publicity and Education Base of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Foods (Basel, Switzerland)
|October 16, 2025
概括
一种新的精油/复合涂层集成到酸盐 (CS) 中,有效保存猪肉. 这种抗氧化和细菌静止涂层可以延迟腐烂,保持质量并延长保质期.
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
- 生物技术是生物技术.
背景情况:
- 酸盐 (CS) 涂层在食品保存方面得到了探索.
- 精油具有抗微生物和抗氧化特性.
- 纳米乳液可以增强活性化合物的输送和稳定性.
研究的目的:
- 开发一种基于纳米乳液的新型精油-鲁丁复合物奇托桑涂层,用于猪肉保存.
- 评估开发的涂层的物理化学和功能性质.
- 评估涂层在延长猪肉的保质期方面的有效性.
主要方法:
- 形成一个精油-鲁丁复合纳米乳液.
- 将纳米乳液集成到酸盐矩阵中以创建涂层.
- 涂层的质性质的表征.
- 对抗氧化剂和细菌静止活性的评估.
- 在储存期间评估猪肉质量参数 (颜色,pH,滴水损失,TBARS,TVBN,微生物数量).
主要成果:
- 鲁减少了纳米乳液颗粒大小和精油挥发.
- 涂层表现出伪塑料,剪切稀释行为,粘度低 (<0.7Pa·s).
- 涂层显著增强了抗氧化和细菌静止性质,与纳米乳液含量相关联.
- 涂层处理显著延迟了猪肉颜色,pH值,滴水损失,TBARS,TVBN和微生物负载的变化.
结论:
- 精油/鲁丁/奇托桑涂层显示出改善猪肉保存的巨大潜力.
- 复合材料涂层有效抑制脂质氧化和微生物生长.
- 这种创新的涂层提供了一个有前途的策略,可以延长货架寿命并保持新鲜猪肉的质量.
相关概念视频
01:27Principles of Food Preservation
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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...