以木薯淀粉为基础的丁香精油缓释抗菌膜，用于面包保鲜

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102677

Hui Chang , Ying Zhao , Jie Zhang , Jian Chen , Tao Yang

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引用次数: 0

摘要

白色污染是一个日益严重的问题。因此，开发绿色可降解包装材料已成为研究热点。我们将不同浓度的丁香精油（Ceo）（0%、0.5%、0.75%、1.0%和1.25%,w/w）加入到改性木薯淀粉中制备抑菌复合膜。实验结果表明，ceo系列复合膜的阻隔性能优于木薯淀粉（TS）膜。其中，1.25% Ceo膜的氧渗透率为7.31 g/m2·s，水蒸气渗透率降至1.35 g/m2·s，油渗透率降至0.15 g mm m−2 d−1。此外，1.25%的Ceo膜对金黄色葡萄球菌和大肠杆菌的抑制范围分别为4.23±0.28 mm和5.02±0.31 mm。在缓释试验中，ceo系列复合膜表现出均匀稳定的缓释效果。到第20天，降解率达到70%左右。1.25%的Ceo薄膜将面包的保质期延长至9天，超过了市售的聚乙烯（PE）保鲜膜。这些结果表明，ceo系列复合薄膜作为活性食品包装材料具有突出的特性，特别是在非接触食品保鲜方面。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Slow-release antibacterial film loaded with clove essential oil based on tapioca starch used for bread preservation

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Slow-release antibacterial film loaded with clove essential oil based on tapioca starch used for bread preservation

White pollution is an increasingly serious concern. Consequently, the development of green degradable packaging materials has become a research focus. We incorporated different concentrations of clove essential oil (Ceo) (0 %, 0.5 %, 0.75 %, 1.0 %, and 1.25 %, w/w) into modified tapioca starch to formulate bacteriostatic compound films. The test results indicated that the barrier properties of the Ceo-series composite films surpassed those of the tapioca starch (TS) film. Specifically, the oxygen permeability of the 1.25 % Ceo film was 7.31 g/m²·s, the water vapor permeability decreased to 1.35 g/m²·s, and the oil permeability was reduced to 0.15 g mm m⁻² d⁻¹. In addition, the 1.25 % Ceo film exhibited inhibition zones of 4.23 ± 0.28 mm against Staphylococcus aureus and 5.02 ± 0.31 mm against Escherichia coli. In the sustained release test, the Ceo-series composite films demonstrated a uniform and stable release. Furthermore, their degradability reached approximately 70 % by the 20th day. The 1.25 % Ceo film extended the shelf-life of bread to 9 days, exceeding than that of the commercially available polyethylene (PE) plastic wrap. These results highlight that Ceo-series composite films possess outstanding characteristics as active food packaging materials, particularly for noncontact food preservation.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.