壳聚糖基抗菌膜的制备及特性研究，该膜含有包封柠檬精油的离子凝胶和蔓越莓汁。
Preparation and characterization of chitosan-based antimicrobial films containing encapsulated lemon essential oil by ionic gelation and cranberry juice.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University; Department of Food Technology and Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Republic of Benin.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
出版信息
Food Chem. 2022 Dec 15;397:133781. doi: 10.1016/j.foodchem.2022.133781. Epub 2022 Jul 27.
Research about biodegradable antimicrobial films continues to receive a lot of attention due to the plastic pollution crisis and the need for environment-friendly and safe food products. In this study, we developed chitosan-based antimicrobial films using a combination of encapsulated lemon essential oil (LEO) by ionic gelation and cranberry juice and evaluated the performance of the films. Our results indicated that the incorporation of LEO microspheres and cranberry juice into the chitosan films improved the UV barrier and thermal properties as well as antioxidant activity of the films. The increase in antioxidants was consistent with the chemical components in LEO and cranberry juice as determined by GC-MS; some of which possess antioxidant properties. Furthermore, following antimicrobial activity test, considerable inhibition halo of 11 and 20 mm were observed respectively against fungi Candida albicans and Penicillium roqueforti, particularly in presence of the film containing both LEO microspheres and cranberry juice.
由于塑料污染危机以及对环保和安全食品的需求，可生物降解的抗菌薄膜的研究继续受到广泛关注。在本研究中，我们采用离子凝胶化法将柠檬精油（LEO）包埋微球与蔓越莓汁相结合，制备了壳聚糖基抗菌薄膜，并对薄膜的性能进行了评估。结果表明，LEO 微球和蔓越莓汁的加入提高了薄膜的紫外阻隔和热性能以及抗氧化活性。抗氧化活性的增加与 GC-MS 测定的 LEO 和蔓越莓汁中的化学物质成分一致，其中一些具有抗氧化特性。此外，经过抗菌活性测试，观察到对真菌白色念珠菌和青霉属罗克福特菌的抑菌环分别达到 11 和 20mm，特别是在同时含有 LEO 微球和蔓越莓汁的薄膜中。
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