开发一种新型活性包装膜，由可溶性大豆多糖与藏茴香和薄荷精油复合而成。
Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils.
机构信息
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
出版信息
Food Chem. 2014 Mar 1;146:614-22. doi: 10.1016/j.foodchem.2013.09.014. Epub 2013 Sep 11.
An active edible film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils was developed, and the film's optical, wettability, thermal, total phenol and antioxidant characteristics were investigated, along with their antimicrobial effectiveness against Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa and Salmonella typhimurium. The film's colour became darker and more yellowish and had a lower gloss as the levels of ZEO or MEO were increased. Antioxidant activity of the films was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric-reducing antioxidant power assays. DPPH was reduced in the range of 19.84-74.12% depending on the essential oil type and concentration. Film incorporated with 3% (v/v) ZEO showed the highest DPPH radical scavenging activity and ferric reducing antioxidant power (IC50=4188.60±21.73mg/l and EC50=8.86±0.09mg/ml, respectively), compared with the control and MEO added film. Films containing ZEO were more effective against the tested bacteria than those containing MEO. S. aureus was found to be the most sensitive bacterium to both ZEO or MEO, followed by B. cereus and E. coli. A highest inhibition zone of 387.05mm(2) was observed for S. aureus around the films incorporated with 3% (v/v) ZEO. The total inhibitory zone of 3% (v/v) MEO formulated films was 21.98 for S. typhimurium and 10.15mm(2) for P. aeruginosa. Differential scanning calorimetry (DSC) analysis revealed a single glass transition temperature (Tg) between 16 and 31°C. The contact angle increased up to 175% and 38% as 3% (v/v) of ZEO or MEO used: it clearly shows that films with ZEO were more hydrophobic than those with MEO. The results showed that these two essential oils could be incorporated into SSPS films for food packaging.
从可溶性大豆多糖（SSPS）中开发出一种活性可食用薄膜，其中掺入了不同浓度的藏茴香（ZEO）和薄荷（MEO）精油，并研究了其光学、润湿性、热学、总酚和抗氧化特性，以及它们对金黄色葡萄球菌、蜡样芽孢杆菌、大肠杆菌 O157:H7、铜绿假单胞菌和鼠伤寒沙门氏菌的抗菌效果。随着 ZEO 或 MEO 水平的增加，薄膜的颜色变得更暗、更黄，光泽度更低。使用 2,2-二苯基-1-苦基肼（DPPH）和铁还原抗氧化能力测定法测定了薄膜的抗氧化活性。根据精油类型和浓度的不同，DPPH 的还原范围为 19.84-74.12%。与对照和添加 MEO 的薄膜相比，含有 3%（v/v）ZEO 的薄膜显示出最高的 DPPH 自由基清除活性和铁还原抗氧化能力（IC50=4188.60±21.73mg/l 和 EC50=8.86±0.09mg/ml）。含有 ZEO 的薄膜对测试细菌的效果优于含有 MEO 的薄膜。金黄色葡萄球菌被发现对 ZEO 或 MEO 都最敏感，其次是蜡样芽孢杆菌和大肠杆菌。在含有 3%（v/v）ZEO 的薄膜周围，观察到金黄色葡萄球菌的最大抑菌圈为 387.05mm(2)。含有 3%（v/v）MEO 的配方薄膜对鼠伤寒沙门氏菌的总抑制圈为 21.98mm(2)，对铜绿假单胞菌的总抑制圈为 10.15mm(2)。差示扫描量热法（DSC）分析表明，在 16 到 31°C 之间有一个单一的玻璃化转变温度（Tg）。当使用 3%（v/v）的 ZEO 或 MEO 时，接触角增加了 175%和 38%：这清楚地表明，含有 ZEO 的薄膜比含有 MEO 的薄膜更疏水。结果表明，这两种精油可以掺入 SSPS 薄膜中用于食品包装。
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