含有肉桂精油的缓释复合膜：特性、释放动力学及在樱桃番茄保鲜中的应用

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-20 DOI:10.1016/j.jfoodeng.2024.112356

Haiqing Ye , Xiaobin Zhou , Shuo Mao , Xiaoguang Fan , Yingjie Xu , Chengwen Lu

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引用次数: 0

摘要

食品腐败废弃物加速了生物基活性食品包装的发展。通过加入肉桂精油（CEO）纳米乳液，制备了基于氧化玉米淀粉/木聚糖的缓释复合膜。扫描电子显微镜、ATR-傅立叶变换红外光谱和 X 射线衍射结果表明，CEO 被成功包覆在薄膜基质中。复合薄膜的热稳定性、紫外线屏蔽性、柔韧性和抗水蒸气性能均有所提高。含有 CEO 纳米乳液（≥10%）的薄膜对金黄色葡萄球菌、大肠杆菌和银环蛇杆菌表现出优异的抗菌活性（最大抑菌区达到 27.23 ± 2.31 mm）。释放动力学结果表明，CEO 纳米乳液含量高的薄膜可持续释放 CEO，其主要释放机制是菲克扩散。复合薄膜在贮藏过程中有效地保持了水果的细胞结构、重量、硬度和总可溶性固形物含量。因此，这种缓释复合膜可作为一种前景广阔的水果保鲜包装材料。

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Sustained-release composite films incorporated with cinnamon essential oil: Characterization, release kinetics and application for cherry tomato preservation

Food spoilage waste accelerated the development of bio-based active food packaging. Sustained-release composite films based on oxidized corn starch/pullulan were prepared by incorporating cinnamon essential oil (CEO) nanoemulsion. The SEM, ATR-FTIR and XRD results showed that CEO was successfully encapsulated in film matrixes. The composite films exhibited the increase of thermal stability, UV-shielding, flexibility and water vapor resistance properties. The films containing CEO nanoemulsion (≥10%) showed excellent antimicrobial activities against S. aureus, E. coli and B. cinerea (the maximum inhibition zones achieving 27.23 ± 2.31 mm). The release kinetics results showed sustained release of CEO from the films with high content of CEO nanoemulsion, and the dominant release mechanism was Fickian diffusion. The composite films effectively maintained cell structure, weight, firmness and total soluble solids content of fruits during storage. Therefore, the sustained-release composite films could be a prospective packaging material for fruits preservation.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.