Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-09-18 DOI:10.1016/j.fpsl.2024.101353

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引用次数: 0

Abstract

The present study explored the characterization, antibacterial and snakehead fish preservation effects of active films containing compounded cinnamon and thyme essential oils (v:v, 8:2; CTEO). CTEO exhibited synergistic inhibition against Staphylococcus aureus, while additive effects against Pseudomonas aeruginosa, Shewanella putrefaciens, Aeromonas sobria, and Escherichia coli. The 14 % CTEO active film displayed reduced water vapor permeability and water solubility, increased total color difference, denser network structure, enhanced tensile strength and thermal stability. FTIR analysis suggested the successful integration of CTEO into the starch matrix. Moreover, the CTEO film exhibited promising scavenging activity against DPPH·and antibacterial properties against five prevalent putrefactive bacteria. During cold storage, packaging with CTEO film improved the water-holding capacity, elasticity, and resilience of snakehead fish but triggered the diminution of pH, TVB-N, TBARS, TNC, and putrefactive bacteria. Significant correlations were observed between Proteobacteria abundance and pH, TVB-N, and TBARS values of snakehead fish. Thus, CTEO shows potential as a material for active films.

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注入复方肉桂和百里香精油的活性薄膜的特性、抗菌和乌鳢鱼（Channa argus）保鲜效果

本研究探讨了含有复方肉桂和百里香精油（v:v, 8:2; CTEO）的活性薄膜的特性、抗菌和乌鳢鱼保鲜效果。CTEO 对金黄色葡萄球菌有协同抑制作用，对铜绿假单胞菌、普氏希瓦菌、索氏气单胞菌和大肠杆菌有增效作用。14% CTEO 活性薄膜的水蒸气渗透性和水溶性降低，总色差增大，网络结构更致密，拉伸强度和热稳定性增强。傅立叶变换红外分析表明 CTEO 成功地融入了淀粉基质。此外，CTEO 薄膜对 DPPH 具有良好的清除活性，对五种普遍存在的腐败细菌具有抗菌特性。在冷藏期间，使用 CTEO 薄膜包装可提高乌鳢的持水量、弹性和韧性，但会导致 pH 值、TVB-N、TBARS、TNC 和腐败菌的减少。研究发现，蛋白质细菌丰度与乌鳢的 pH 值、TVB-N 值和 TBARS 值之间存在显著的相关性。因此，CTEO 具有作为活性薄膜材料的潜力。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.