用于保存伊朗传统黄油的玉米蛋白基静电纺丝纳米纤维的生产

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-30 DOI:10.1016/j.foodchem.2025.145399

Azam Khodaeyan Karim , Esmaeil Ataye Salehi , Elham Mahdian , Mostafa Shahidi Noghabi

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引用次数: 0

摘要

微生物腐蚀和氧化酸败对伊朗传统黄油的保质期构成严重问题。为了保存黄油，本研究创建了以玉米蛋白为基础的静电纺丝纳米纤维（NFs），该纤维含有百里香精油（TEO）、葡萄叶提取物（GLE: 5-30 %）和氧化锌纳米颗粒（ZnONPs）。理想的配方（Zein/ZnONPs/GLE30 %/TEO）具有良好的抗菌活性（对金黄色葡萄球菌和大肠杆菌的抑制区分别为11 mm和16 mm），高疏水性（137.5°接触角），均匀的形态（638 ± 164.69 nm直径）和抗氧化能力（34 % DPPH清除率）。NFs通过减少氧化（过氧化值比对照低得多），抑制微生物生长（酵母/霉菌数量减少），并在30天的储存期内保持物理化学稳定性，成功地延长了黄油包装的保质期。结果表明，NFs具有很大的潜力，可以利用活性包装技术改善传统乳制品的保存。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Production of zein-based electrospun nanofibers for preservation of Iranian traditional butter

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Production of zein-based electrospun nanofibers for preservation of Iranian traditional butter

Microbial spoiling and oxidative rancidity pose serious problems for the shelf life of Iranian traditional butter. In order to preserve butter, this study created zein-based electrospun nanofibers (NFs) that contain thyme essential oil (TEO), grape leaf extract (GLE: 5–30 %), and zinc oxide nanoparticles (ZnONPs). The ideal formulation (Zein/ZnONPs/GLE30 %/TEO) demonstrated good antibacterial activity (11 mm and 16 mm inhibition zones against S. aureus and E. coli), high hydrophobicity (137.5° contact angle), uniform morphology (638 ± 164.69 nm diameter), and antioxidant capacity (34 % DPPH scavenging). The NFs successfully increased the shelf life of butter packaging by reducing oxidation (peroxide values were much lower than control), inhibiting microbial growth (lower yeast/mold counts), and preserving physicochemical stability over a 30-day storage period. The results show that the NFs have a great deal of potential to improve the preservation of conventional dairy products using active packaging technology.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.