细菌纳米纤维素作为肉桂醛的载体:延长面包保质期的清洁标签策略

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Joana Garrossino Magalhães, Erika Leão Ajala Caetano, Angela Faustino Jozala, Denise Grotto
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引用次数: 0

摘要

使用化学防腐剂,如丙酸、山梨酸、苯甲酸和亚硝酸盐,是食品工业中广泛采用的抑制微生物生长和延长产品保质期的策略。然而,合成添加剂的长期消费与不利的健康影响有关,推动了对天然和可持续保存替代品的日益增长的需求。在此背景下,本研究旨在开发和评价一种基于细菌纳米纤维素(BNC)与生物活性化合物结合的天然防腐体系,用于面包保鲜。BNC是利用木林komagataeibacter xylinus通过绿色合成工艺合成的,并作为肉桂醛油和丁香提取物的生物衍生纳米载体,因其良好的抗菌和抗氧化性能而被选中。将该天然防腐剂应用于面包配方中,并通过最低抑菌浓度(MIC)和稳定性分析来评价其有效性。通过MIC测定和抑菌晕测定对真菌培养板的抑菌活性。此外,通过监测面包样品随时间的视觉腐败和结构完整性来评估保质期延长,并与使用传统人工防腐剂处理的样品进行比较。结果证实了肉桂醛负载的BNC在不影响其结构的情况下延长面包保质期的有效性。事实证明,天然防腐剂和纳米技术的结合是合成防腐剂的一种很有前途的替代品,符合清洁标签食品市场的要求,并为烘焙行业和其他行业开辟了机会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Bacterial Nanocellulose as a Carrier for Cinnamaldehyde: A Clean-Label Strategy for Extending Bread Shelf Life

Bacterial Nanocellulose as a Carrier for Cinnamaldehyde: A Clean-Label Strategy for Extending Bread Shelf Life

The use of chemical preservatives, such as propionic acid, sorbic acid, benzoic acid, and nitrites, is a widely adopted strategy in the food industry to inhibit microbial growth and prolong product shelf life. However, the prolonged consumption of synthetic additives has been associated with adverse health effects, driving a growing demand for natural and sustainable preservation alternatives. In this context, this study was aimed at developing and evaluating a natural preservative system based on bacterial nanocellulose (BNC) incorporated with bioactive compounds for application in bread preservation. BNC was biosynthesized using Komagataeibacter xylinus through a green synthesis process and served as a biologically derived nanocarrier for cinnamaldehyde oil and clove extract, selected for their well-documented antimicrobial and antioxidant properties. The natural preservative was applied to bread formulations, and its effectiveness was evaluated through the minimum inhibitory concentration (MIC) and stability analysis. Antimicrobial activity was determined via MIC assays and inhibition halo measurements on fungal culture plates. Additionally, shelf life extension was evaluated by monitoring visual spoilage and structural integrity of bread samples over time, in comparison with samples treated with conventional artificial preservatives. The results confirmed the effectiveness of cinnamaldehyde-loaded BNC prolonging the bread’s shelf life without compromising its structure. The combination of natural preservatives and nanotechnology proved to be a promising alternative to synthetic preservatives, aligning with the clean-label food market and opening up opportunities in the bakery industry and beyond.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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