Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-02-08 DOI:10.1016/j.foodchem.2024.138676

Hongjie Dai , Tianyi Lv , Siyi Liu , Yuyuan Luo , Yuxi Wang , Hongxia Wang , Liang Ma , Jihong Wu , Yuhao Zhang

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Abstract

This study fabricated nanocellulose lightweight porous material (TOCNF-G-LPM-TA) as absorbent fresh-keeping pad for meat products, using TEMPO-oxidized cellulose nanofibril (TOCNF) and gelatin as structural skeleton and tannic acid (TA) as antibacterial component of TOCNF lightweight porous material (TOCNF-G-LPM). The adsorption kinetics, capacity and mechanism of TOCNF-G-LPM in different initial concentrations of TA solutions were investigated, the antioxidant and antibacterial properties of TOCNF-G-LPM-TA and its fresh-keeping effect on refrigerated pork at 4 ℃ were studied. Due to strong hydrogen bonding and porous structure, TOCNF-G-LPM exhibited excellent TA adsorption ability (230 mg/g) conforming with pseudo-second-order kinetic and Langmuir isotherm models. TA endowed TOCNF-G-LPM with good antioxidant and antibacterial activities. According to changes in appearance, pH and TVB-N values of pork during storage at 4 ℃, TOCNF-G-LPM-TA effectively extended the shelf life of refrigerated pork. This work provides a facile method for preparing nanocellulose based absorbent fresh-keeping pads.

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吸附单宁酸的纳米纤维素轻质多孔材料的制备及其在保鲜垫中的应用

本研究以TEMPO氧化纤维素纳米纤维（TOCNF）和明胶为结构骨架，单宁酸（TA）为TOCNF轻质多孔材料（TOCNF-G-LPM-TA）的抗菌成分，制备了纳米纤维素轻质多孔材料（TOCNF-G-LPM-TA），作为肉制品的吸附保鲜垫。研究了TOCNF-G-LPM在不同初始浓度TA溶液中的吸附动力学、吸附容量和机理，考察了TOCNF-G-LPM-TA的抗氧化、抗菌性能及其对4 ℃冷藏猪肉的保鲜效果。由于TOCNF-G-LPM具有强氢键和多孔结构，其对TA的吸附能力极强（230 mg/g），符合假二阶动力学和Langmuir等温线模型。TA 赋予了 TOCNF-G-LPM 良好的抗氧化和抗菌活性。根据猪肉在 4 ℃ 储藏期间的外观、pH 值和 TVB-N 值的变化，TOCNF-G-LPM-TA 能有效延长冷藏猪肉的保质期。这项研究为制备基于纳米纤维素的吸附保鲜垫提供了一种简便的方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.