Graphene Oxide Enhanced Nanocellulose/Chitosan Biodegradable Aerogel Pad for Fresh Pork Preservation

IF 5.8 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-04-25 DOI:10.1007/s11947-024-03406-z

Ning Zhang, Xiaokang Xu, Simiao Zhang, Mei Zhou, Yutong Huang, Weiqing Sun, Jing Ma, Lifeng Wu

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Abstract

This study aimed to prepare a degradable bacteriostatic aerogel pad using nanocellulose (CNC) as a matrix material, chitosan (CTS) as cross-linking agent, and graphene oxide (GO) as a reinforcement phase using a freeze-drying technique to absorb pork exudate and extend pork’s shelf life. With an increase in GO concentration, the network structure in CNC/CTS/GO aerogel was more uniform, and the mechanical properties, water adsorption capacity, and bacterial inhibition were gradually enhanced. Fourier transform infrared spectroscopy (FT-IR) and thermogravimetric analysis (TGA) showed that adding of GO affected the chemical structure and thermal stability of the aerogels. Based upon effects of GO concentration on the structure and properties of the CNC/CTS/GO aerogel, 0.4 wt% of GO was selected to prepare aerogels for use as packaging pads for fresh pork. At 4 °C, the aerogel pads in of the GO-0.4 group could absorb the juices released throughout the pork storage process, delay pork color deterioration, and inhibit microorganism growth as well as decrease in pH and the total volatile basic nitrogen (TVB-N) content, thus prolonging the fresh pork’s shelf life.

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用于保鲜猪肉的氧化石墨烯增强型纳米纤维素/壳聚糖生物可降解气凝胶垫

本研究以纳米纤维素（CNC）为基质材料，壳聚糖（CTS）为交联剂，氧化石墨烯（GO）为增强相，采用冷冻干燥技术制备了一种可降解抑菌气凝胶垫，用于吸收猪肉渗出物，延长猪肉的保质期。随着 GO 浓度的增加，CNC/CTS/GO 气凝胶的网络结构更加均匀，力学性能、吸水能力和抑菌能力逐渐增强。傅立叶变换红外光谱（FT-IR）和热重分析（TGA）表明，GO的加入影响了气凝胶的化学结构和热稳定性。根据 GO 浓度对 CNC/CTS/GO 气凝胶结构和性能的影响，选择 0.4 wt% 的 GO 来制备气凝胶，用作新鲜猪肉的包装垫。在 4 ℃条件下，GO-0.4 组的气凝胶垫可吸收猪肉贮藏过程中释放的汁液，延缓猪肉颜色变差，抑制微生物生长，降低 pH 值和总挥发性碱基氮（TVB-N）含量，从而延长新鲜猪肉的保质期。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.