{"title":"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","authors":"","doi":"10.1016/j.fpsl.2024.101353","DOIUrl":null,"url":null,"abstract":"<div><p>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 <em>Staphylococcus aureus</em>, while additive effects against <em>Pseudomonas aeruginosa</em>, <em>Shewanella putrefaciens</em>, <em>Aeromonas sobria</em>, and <em>Escherichia coli</em>. 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 <em>Proteobacteria</em> abundance and pH, TVB-N, and TBARS values of snakehead fish. Thus, CTEO shows potential as a material for active films.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils\",\"authors\":\"\",\"doi\":\"10.1016/j.fpsl.2024.101353\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <em>Staphylococcus aureus</em>, while additive effects against <em>Pseudomonas aeruginosa</em>, <em>Shewanella putrefaciens</em>, <em>Aeromonas sobria</em>, and <em>Escherichia coli</em>. 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 <em>Proteobacteria</em> abundance and pH, TVB-N, and TBARS values of snakehead fish. Thus, CTEO shows potential as a material for active films.</p></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289424001182\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001182","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils
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.
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.
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