求助PDF
{"title":"Preparation, characterization and pork preservation of antibacterial chitosan composite film based on ethyl p-methoxycinnamate isolated from Kaempferia galanga L.","authors":"Zhaobao Xiang, Xueli Ping, Pengfei Chen, Linfeng You, Bin Zhou","doi":"10.1002/pi.6730","DOIUrl":null,"url":null,"abstract":"<p>Chitosan (CS)-based films incorporated with ethyl <i>p</i>-methoxycinnamate (EPMC) isolated from <i>Kaempferia galanga</i> L. were fabricated to prolong the shelf life of refrigerated pork. Addition of EPMC into CS-based films significantly improved the physical properties, such as opacity (6.42 to 46.33), moisture content (44.01% to 33.29%) and water vapor permeation (0.21 to 0.13 g mm kPa<sup>−1</sup> h<sup>−1</sup> m<sup>−2</sup>). These changes were verified via multiple spectral techniques, indicating that the improvement in the characteristics of the composite films probably resulted from the intermolecular interaction between CS and EPMC. The diameter of the inhibition zone against <i>Escherichia coli</i> of the composite film with a high content (0.4%) of EPMC increased from 1.42 cm in the control CS group to 1.93 cm. The pH values, thiobarbituric acid-reactive substances, total volatile base nitrogen and total viable count of bacteria of fresh pork stored at 4 °C for 8 days coated in composite film with a high content (0.4%) of EPMC were 5.8, 0.66 mg kg<sup>−1</sup>, 20 mg (100 g)<sup>−1</sup> and 10<sup>6</sup> CFU g<sup>−1</sup>, respectively. This indicates that shelf life of fresh pork coated in the composite film was prolonged up to 8 days at 4 °C. The results demonstrated the considerable potential for the utilization of the composite film in pork preservation. © 2024 Society of Chemical Industry.</p>","PeriodicalId":20404,"journal":{"name":"Polymer International","volume":"74 5","pages":"415-423"},"PeriodicalIF":2.9000,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polymer International","FirstCategoryId":"92","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/pi.6730","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"POLYMER SCIENCE","Score":null,"Total":0}
引用次数: 0
引用
批量引用
Abstract
Chitosan (CS)-based films incorporated with ethyl p -methoxycinnamate (EPMC) isolated from Kaempferia galanga L. were fabricated to prolong the shelf life of refrigerated pork. Addition of EPMC into CS-based films significantly improved the physical properties, such as opacity (6.42 to 46.33), moisture content (44.01% to 33.29%) and water vapor permeation (0.21 to 0.13 g mm kPa−1 h−1 m−2 ). These changes were verified via multiple spectral techniques, indicating that the improvement in the characteristics of the composite films probably resulted from the intermolecular interaction between CS and EPMC. The diameter of the inhibition zone against Escherichia coli of the composite film with a high content (0.4%) of EPMC increased from 1.42 cm in the control CS group to 1.93 cm. The pH values, thiobarbituric acid-reactive substances, total volatile base nitrogen and total viable count of bacteria of fresh pork stored at 4 °C for 8 days coated in composite film with a high content (0.4%) of EPMC were 5.8, 0.66 mg kg−1 , 20 mg (100 g)−1 and 106 CFU g−1 , respectively. This indicates that shelf life of fresh pork coated in the composite film was prolonged up to 8 days at 4 °C. The results demonstrated the considerable potential for the utilization of the composite film in pork preservation. © 2024 Society of Chemical Industry.
山柰对甲氧基肉桂酸乙酯抗菌壳聚糖复合膜的制备、表征及猪肉保鲜。
以山柰中对甲氧基肉桂酸乙酯(EPMC)为基材,制备壳聚糖(CS)膜,以延长冷藏猪肉的保质期。EPMC的加入显著改善了cs基薄膜的物理性能,如不透明度(6.42 ~ 46.33)、含水率(44.01% ~ 33.29%)和水蒸气渗透率(0.21 ~ 0.13 g mm kPa−1 h−1 m−2)。通过多光谱技术验证了这些变化,表明复合膜特性的改善可能是CS和EPMC分子间相互作用的结果。EPMC高含量(0.4%)复合膜对大肠杆菌的抑菌带直径由对照CS组的1.42 cm增加到1.93 cm。在4°C高含量(0.4%)EPMC复合膜中包裹8 d的新鲜猪肉,其pH值、硫代巴比妥酸活性物质、总挥发性碱氮和细菌总活菌数分别为5.8、0.66 mg kg - 1、20 mg (100 g) - 1和106 CFU g - 1。这表明,在4°C下,涂有复合薄膜的新鲜猪肉的保质期延长至8天。结果表明,复合膜在猪肉保鲜方面具有很大的应用潜力。©2024化学工业学会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。