基于微胶囊柠檬草油的可食用抗菌薄膜。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Rubén O Bustos C, Francesca V Alberti R, Silvia B Matiacevich
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引用次数: 0

摘要

食用薄膜和涂层被认为是保存水果、肉类、鱼类和奶酪等新鲜食品的可行替代品。它们可以被设计成含有天然抗氧化剂、维生素和抗菌剂,以延长产品的保质期,保持天然的感官特性。精油具有公认的抗氧化、抗菌和感官特性,因此已成为食用薄膜和涂层的潜在活性成分。本研究采用酪蛋白酸钠作为壁材,通过乳化-分离法制备了香茅油(LMO)微胶囊。微胶囊的平均尺寸为 22 μm,其核中含油量超过 51%。研究了微胶囊和含微胶囊薄膜中 LMO 成分的释放动力学。LMO 成分控制释放的实验数据与 Peppas 和 Weibull 模型显示出良好的相关性。海藻酸基质对数学模型释放参数的影响可以通过修改 Weibull 公式的 b 常数来检测,微胶囊的 b 常数从 0.167 变为薄膜的 0.351。含有浓度为 1250、2500 和 5000 ppm 的 LMO 的薄膜能够抑制大肠杆菌 ATCC 25922 和单核细胞增生李斯特菌 ISP 65-08 在液体培养物中的生长。本文讨论了这些薄膜在延长新鲜食品保质期方面的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Edible antimicrobial films based on microencapsulated lemongrass oil.

Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their well-recognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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