含有迷迭香（Rosmarinus officinalis L.）精油的柑橘果胶复合膜在改善冷藏牛肉贮藏方面的特性和应用。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-07 DOI:10.1002/jsfa.14009

Yuying Ma, Weizheng Li, Siyi Tan, Qunli Yu

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引用次数: 0

摘要

背景：本研究采用单因素实验和响应面方法优化了超声辅助萃取迷迭香精油（REO）的超声时间（10-50 分钟）、粒度（0-80 目）和萃取时间（60-180 分钟）。然后将得到的 REO（0-2.5%，w/w）与柑橘果胶（CP）混合，制备出 CP/REO 复合薄膜，然后测定其微观结构、机械性能、阻隔性和抗氧化性，以及其改善冷藏牛肉货架期的能力：超声时间为 41 分钟、粉碎度为 40 目、萃取时间为 135 分钟时，REO 的最佳萃取率为 1.91%，精油还显示出良好的抗氧化活性。复合薄膜的表征进一步表明，CP 具有出色的成膜能力，REO 通过氢键均匀地分布在果胶基质中。当 REO 浓度为 1.5% 时，薄膜显示出最佳的机械和阻隔性能，同时也显著增强了抗氧化活性。此外，CP/1.5 REO 薄膜还能降低牛肉贮藏期间的总存活率，延缓氧化酸败并保持良好的色泽，从而将牛肉的保质期延长 6 天：结论：新型食品包装薄膜可成功保持冷鲜肉的品质。© 2024 化学工业协会。

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Characterization and application of citrus pectin composite film containing rosemary (Rosmarinus officinalis L.) essential oil for improving storage of chilled beef

BACKGROUND

This study used single-factor experiments and response surface methodology to optimize ultrasound time (10–50 min), particle size (0–80 mesh) and extraction time (60–180 min) for the ultrasound-assisted extraction of rosemary essential oil (REO). The resulting REO (0–2.5%, w/w) was then incorporated into citrus pectin (CP) to prepare CP/REO composite films before determining their microstructure, mechanical, barrier and antioxidant properties, alongside their ability to improve the shelf life of chilled beef.

RESULTS

A sonication time of 41 min, a crushing degree of 40 mesh and an extraction time of 135 min were optimum for extracting 1.91% of REO, with the essential oil also showing good antioxidant activity. Characterization of the composite film further revealed that CP had an excellent film-forming ability and that REO was uniformly distributed in the pectin matrix through hydrogen bonding. The film displayed optimum mechanical and barrier properties at an REO concentration of 1.5% which also significantly enhanced antioxidant activity. Furthermore, the CP/1.5 REO film reduced the total viable count, delayed oxidative rancidity and maintained good color during beef storage, thereby extending the latter's shelf life by 6 days.

CONCLUSION

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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