Echeverría Ignacio, López-Caballero María Elvira, Gómez-Guillén María Carmen, Mauri Adriana Noemi, Montero María Pilar
Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain.
Int J Food Microbiol. 2018 Feb 2;266:142-149. doi: 10.1016/j.ijfoodmicro.2017.10.003. Epub 2017 Oct 2.
This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control. Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.
本手稿评估了基于大豆分离蛋白（SPI）-蒙脱石（MMT）-丁香精油（CEO）的活性纳米复合膜在冷藏储存期间对蓝鳍金枪鱼（Thunnus thynnus）肌肉鱼片保鲜的潜在应用，并进一步分析了粘土是否从包装扩散到食品中。制备了含有CEO（SPI-CEO）、MMT（SPI-MMT）或同时含有CEO和MMT（SPI-MMT-CEO）的SPI膜，并在2°C下储存17天期间用于覆盖金枪鱼鱼片。聚乙烯膜也用作对照。用10g MMT/100g SPI纳米增强并用CEO活化的蛋白膜能够在研究的储存期内降低金枪鱼鱼片的微生物生长（通过挥发性盐基氮和微生物计数评估）和脂质自动氧化（根据硫代巴比妥酸指数、傅里叶变换红外光谱和颜色参数评估）。粘土的存在似乎通过延长其抗菌（尤其对抑制假单胞菌属有效）和抗氧化活性，有利于丁香精油活性成分的释放，且未观察到粘土自身的金属（硅和铝）从纳米复合材料扩散到鱼肉中。这些结果对于纳米复合膜在食品包装中的应用是令人鼓舞的。
