通过添加抗微生物来改善安托素指示膜的功能性能:增强稳定性,控制胀和抗菌有效性
Wenjun Li1,2, Yuhong Yang1, Qi Qi1
1School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.
Food chemistry: X
|December 1, 2025
概括
含有抗微生物和酸盐的新型复合膜可以实时监测肉类的新鲜度. 这些智能包装材料提高了稳定性,抗菌性质,并将猪肉的保质期延长至少两天.
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:
- 开发智能包装以实时监测食品新鲜度对于减少腐烂和确保食品安全至关重要.
- 安托氨酸为新鲜度表示提供色度特征,但它们的稳定性可能受到限制.
- 抗微生物 (AMP) 具有抗菌活性,可以增强材料的特性.
研究的目的:
- 为实时监测肉类新鲜度开发新型含酸的抗微生物 (AMP) - 素复合膜.
- 为了评估酸-酸相互作用和酸疏水性对薄膜性能的影响.
- 评估复合膜在提高稳定性,机械性能,抗菌活性和新鲜度指标方面的有效性.
主要方法:
- 制造含有托的AMP-氨酸复合膜.
- 薄膜性质的表征,包括色素稳定性,机械强度,胀和颜色变化 (ΔE*).
- 对腐烂微生物的抗菌活性的评估和对猪肉样本的新鲜度指标 (TVB-N,TBA) 的监测.
主要成果:
- 复合膜显示较强的色素稳定性 (5.2528.40%更高) 和减少胀 (16.7%更少) 与仅含安托西亚尼的膜相比.
- AMP-氨酸复合物在新鲜感检测上显示出超过两倍的灵敏度和增强的抗菌效果.
- 观察到微生物计数 (0.52 log CFU/g),TVB-N (31.25%38.46%) 和TBA (10.22%19.75%) 的显著减少.
- 使用开发的复合膜,猪肉的新鲜度延长了至少两天.
结论:
- 甲酸-氨酸的相互作用和AMP的疏水性协同改善了用于肉类新鲜度监测的复合膜性能.
- 开发的AMP-氨酸复合膜显示出作为智能包装材料的巨大潜力,可以延长肉类的保质期并确保安全.
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