The cocoon shell-inspired packaging for Mongolian cheese preservation

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Hao Yu , Lu Zeyu , Wu Lingling , Zhang Hongli , Sun Wenxiu
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引用次数: 0

Abstract

Biomimetic and bioinspiration have grown as burgeoning research frontier in many fields. But few studies have introduced such ideas into food preservation area. Herein, inspired by the cocoon shell, silk fibroin (SF), Poly (L-lactic acid) (PLLA) and polyvinyl alcohol (PVA) were respectively mixed and prepared into biomimetic nanofibers on the surface of Mongolian cheese via electrospinning technology. The morphology, mechanical property and water vapour permeability of prepared biomimetic nanofibers were characterized. The acquired results revealed that the addition of SF promoted the uniformity coefficient, and flexibility of composite nanofibers. The influence of biomimetic nanofibers coated Mongolian cheese on physicochemical and microbiological properties was evaluated during 8 d storage at (25 °C ± 1 °C). Mongolian cheese with PVA/SF(in)/PLLA/SF(out) nanofibers performed well in retarding proteolysis and fat precipitation, and exhibited the lowest total viable counts (5.9 log CFU/g) on the 8th day. Thus, this work provides a novel design to construct biomimetic packaging for Mongolian cheese preservation.

以茧壳为灵感的蒙古奶酪保鲜包装
生物仿生和生物启发已成为许多领域蓬勃发展的研究前沿。但很少有研究将这些理念引入食品保鲜领域。本文受茧壳的启发,将蚕丝纤维素(SF)、聚左旋乳酸(PLLA)和聚乙烯醇(PVA)分别混合,并通过电纺丝技术在蒙古奶酪表面制备成仿生纳米纤维。对制备的仿生物纳米纤维的形态、力学性能和透湿性进行了表征。研究结果表明,SF 的加入提高了复合纳米纤维的均匀系数和柔韧性。在(25 °C ± 1 °C)条件下储存 8 d 期间,评估了涂覆生物仿生纳米纤维的蒙古奶酪对物理化学和微生物特性的影响。涂有 PVA/SF(in)/PLLA/SF(out)纳米纤维的蒙古奶酪在延缓蛋白分解和脂肪沉淀方面表现良好,并在第 8 天显示出最低的总存活计数(5.9 log CFU/g)。因此,这项工作为构建蒙古奶酪保鲜的仿生物包装提供了一种新颖的设计。
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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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