Highly absorbent antibacterial chitosan-based aerogels for shelf-life extension of fresh pork

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2022-06-01 DOI:10.1016/j.foodcont.2021.108644

Lin Chen , Xuening Niu , Xiaojing Fan , Yaping Liu , Jingwen Yang , Xinglian Xu , Guanghong Zhou , Beiwei Zhu , Niamat Ullah , Xianchao Feng

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引用次数: 9

Abstract

In this study, the CS-DAS aerogels were prepared using chitosan (CS) crosslinked by dialdehyde starch (DAS), with the best absorption and mechanical properties at the weight ratio of CS to DAS being 7:3. The copper nanoparticles (CuNPs) were first prepared by green reduction method, then encapsulated by liposomes (Lip-CuNPs) for controlling their sudden release. The antibacterial aerogels (CD/Lip-CuNPs) were developed by incorporating the Lip-CuNPs into the aerogel (7:3). The porous network structure of aerogels realized the further gradual release of CuNPs. The CD/Lip-CuNPs aerogels had good antimicrobial properties, which could preserve fresh pork for 14 d at 4 °C without spoilage. Moreover, the CuNPs migrated from the aerogels into fresh pork was at a safe level of 3.38 mg/kg after 14 d at 4 °C. The obtained antibacterial CD/Lip-CuNPs aerogels had the potential for extending the shelf life of fresh meat.

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高吸收性抗菌壳聚糖基气凝胶，用于延长新鲜猪肉的保质期

本研究采用双醛淀粉(DAS)交联壳聚糖(CS)制备了CS-DAS气凝胶，当CS与DAS的质量比为7:3时，其吸附性能和力学性能最佳。采用绿色还原法制备铜纳米颗粒(CuNPs)，并用脂质体(Lip-CuNPs)包封以控制其突然释放。将Lip-CuNPs加入到气凝胶中(7:3)，制备出抗菌气凝胶(CD/Lip-CuNPs)。气凝胶的多孔网络结构实现了CuNPs的进一步逐步释放。CD/Lip-CuNPs气凝胶具有良好的抗菌性能，可在4℃条件下保存新鲜猪肉14 d而不变质。此外，在4°C条件下，经过14 d，从气凝胶迁移到新鲜猪肉中的CuNPs的安全水平为3.38 mg/kg。所制得的抗菌CD/Lip-CuNPs气凝胶具有延长鲜肉保质期的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.