含益生菌的聚乙烯醇-普鲁兰活性包装纳米纤维膜提高鸡块保质期

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Dilara Nur Dikmetas, Aysen Akturk, Melek Erol-Taygun, Funda Karbancioglu-Güler
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引用次数: 0

摘要

随着人们对安全、持久食品的需求日益增长,活性和可持续食品包装材料的开发引起了人们的关注。本研究以聚乙烯醇(PVA)和普鲁兰(PULL)为基的静电纺纳米纤维为载体,分别对嗜酸乳杆菌、植物乳杆菌和鼠李糖乳杆菌三种益生菌进行了纳米包装,制备了活性食品包装材料。通过扫描电镜、傅里叶变换红外光谱和热重分析,证实益生菌成功封装在PVA/PULL纳米纤维结构中。益生菌的添加显著提高了膜的含水量和膜的厚度。然而,在纳米纤维中掺入益生菌后,没有观察到颜色变化。植物乳杆菌和鼠李糖乳杆菌掺入的纳米纤维的存活率均超过90%,显著高于嗜酸乳杆菌掺入的纳米纤维(p < 0.05)。拉伸强度(TS)为5.24±0.73 ~ 11.08±2.31 MPa,断裂伸长率(EAB)为38.2±9.1 ~ 82.2±8.9%,水蒸气渗透性(WVP)为0.016 ~ 0.018 g·mm/m2·h·kPa。此外,所有含有益生菌的纳米纤维都对大肠杆菌、金黄色葡萄球菌和鼠伤寒沙门氏菌具有抗菌活性。由于植物乳杆菌纳米纤维具有优越的生存能力、机械强度和抗菌活性,我们选择其与鸡柳进行进一步的测试。结果表明,植物乳杆菌掺入纳米纤维可降低鸡肉片的脂质氧化和微生物生长,延长其货架期。综上所述,益生菌掺入PVA/PULL纳米纤维是一种很有前景的活性食品包装方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets

Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets

Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets

Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets

The increasing demand for safe and longer-lasting food products has attracted attention in the development of active and sustainable food packaging materials. In this study, polyvinyl alcohol (PVA) and pullulan (PULL) based electrospun nanofibers were used as nanocarriers for three probiotic strains– Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus– to develop an active food packaging material. Successful encapsulation of the probiotics into the PVA/PULL nanofiber structure was confirmed by scanning electron microscope, fourier transform infrared spectroscopy, and thermogravimetric analysis. The moisture content (MC) and thickness of the films were significantly increased with the incorporation of probiotics. However, no color change was observed with the incorporation of probiotics into the nanofibers. Lactobacillus plantarum and Lactobacillus rhamnosus incorporated nanofibers exhibited over 90% viability, which was considerably higher compared to the nanofibers of Lactobacillus acidophilus (p < 0.05). The mechanical properties of the probiotic-loaded films ranged from 5.24 ± 0.73 to 11.08 ± 2.31 MPa in tensile strength (TS), 38.2 ± 9.1 to 82.2 ± 8.9% in elongation at break (EAB), and 0.016–0.018 g·mm/m2·h·kPa in water vapor permeability (WVP). Moreover, all nanofibers containing probiotics had antibacterial activity against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium . Lactobacillus plantarum-incorporated nanofiber was selected for further testing with chicken fillets due to its superior viability, mechanical strength, and antimicrobial activity. The results demonstrated that Lactobacillus plantarum-incorporated nanofiber reduced lipid oxidation and microbial growth, extending the shelf life of chicken fillets. In conclusion, the probiotic-incorporated PVA/PULL nanofibers present a promising approach for active food packaging applications.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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