牛至精油微胶囊改性聚乙烯醇生物活性膜的表征、蒸汽释放行为、蒸汽生物功能性能及应用

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2024.101422

Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang

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引用次数: 0

摘要

本研究制备了聚乙烯醇（PVA）生物活性膜，其中加入牛至油（OEO）微胶囊，微胶囊改变了膜的力学性能、光学性能、吸湿/脱湿等温线、形貌和热稳定性。紫外辐照增强了其蒸气释放行为和蒸气抑菌活性，其中香芹酚为主要挥发性成分，其动力学符合菲克第二定律和一级动力学模型（R2=0.8957 ~ 0.9565）。蒸汽抗菌评价证实，由于OEO和紫外光的双重作用，UV触发膜通过改变蛋白质的二级和三级结构破坏细胞完整性，从而通过蒸汽扩散对大肠杆菌和金黄色葡萄球菌具有显著的抗菌效果。最终，鸡胸肉在紫外线反应的生物活性膜系统中显示出至少2天的延长保质期，强调了它们作为一种可行的和有前途的食品保存包装的潜力。

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Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules

In the present study, UV-responded polyvinyl alcohol (PVA) bio-active films incorporated with oregano essential oil (OEO) microcapsules were constructed, and microcapsules changed the properties of films, including mechanical properties, optical properties, moisture sorption/desorption isotherm, morphology and thermal stability. UV irradiation enhanced the vapor release behavior and vapor antimicrobial activities, and carvacrol was the main volatile component, with the kinetics following Fick's second law and first-order kinetic model (R²=0.8957–0.9565). The vapor antimicrobial evaluation confirmed that UV-triggered films destroyed the cell integrity by changing the secondary and tertiary structures of protein owing to the dual effects of OEO and UV light, resulting in a remarkable antibacterial efficacy against Escherichia coli and Staphylococcus aureus through vapor diffusion. Ultimately, chicken breasts in UV-responded bio-active film systems exhibited an extended shelf life for least 2 days, underscoring their potential as a viable and promising packaging for food preservation.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

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.