丁香油单乳和双乳抗菌食用膜的表征

K. Natania, Giovani Fransisca Setiawan
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引用次数: 1

摘要

加入丁香油作为一种有效的抗菌剂,提高了食用薄膜的性能。将丁香油转化成单乳液和双乳液,在淀粉基可食用膜悬浮液中均匀分散。以CaCl2为内水相,瓜尔胶为外水相,采用两步乳化法制备双乳液。同样制备了不含内水相的单乳液。对添加该乳剂的淀粉基食用膜的理化特性和抗菌活性进行了观察。测定丁香油对大肠杆菌、金黄色葡萄球菌、匍生孢子虫和黑曲霉的MBC/MFC值分别为1.95、1.46、0.52和0.35 mg/ml。不同乳剂掺入淀粉基可食性薄膜,通过增加薄膜的厚度、不透明度、断裂伸长率、水蒸气透过率和膨胀指数来影响薄膜的性能。两种乳剂在厚度、WVTR和膨胀指数等物理化学特性上具有可比性。而双乳制得的可食性薄膜在抗拉强度和抗菌活性方面更胜一筹。双乳剂添加量为15%时,对大肠杆菌的抑制区大于8.0 mm,对栗僵菌的抑制区大于24.0 mm。关键词:丁香油;可食用膜;单乳液和双乳液
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characterization of Antimicrobial Edible Films with Single and Double Emulsions from Clove (Syzygium aromaticum) Oil
Clove oil as a potent antimicrobial agent was added to enhance the properties of edible films. Clove oil was converted to single and double emulsion emulsions for homogenous dispersion in a starch based edible film suspension. Double emulsion was made with two steps emulsification with CaCl2 as inner water phase and guar gum as outer water phase. Single emulsion was prepared similarly without inner water phase. The physico-chemical characteristics and the antimicrobial activity of the of starch-based edible film added with the emulsion were observed. MBC/MFC of clove oil was determined against E. coli, S. aureus, R. stolonifer, and A. niger which gives value of 1.95, 1.46, 0.52, and 0.35 mg/ml respectively.  Incorporation of different emulsions on starch-based edible films affect the properties of resulting edible films by increasing thickness, opacity, elongation at break, water vapor transmission rate, and swelling index. Both emulsions showed comparable physicochemical characteristics such as thickness, WVTR, and swelling index value. However, double emulsion produced more superior edible films in terms of tensile strength and antimicrobial activity. 15% addition of double emulsion were able to show strong antimicrobial activity with inhibition zone of more than 8.0 mm for E. coli and 24.0 mm for R. stolonifer.Keywords: clove oil; edible film; single and double emulsion 
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