Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
Carbohydr Polym. 2020 Nov 1;247:116670. doi: 10.1016/j.carbpol.2020.116670. Epub 2020 Jun 22.
With the growing interest in food safety and in environmental protection, it is more attractive to develop novel biodegradable packaging films. In this regard, one new blending film was prepared with curdlan (CD)/polyvinyl alcohol (PVA)/thyme essential oil. Our results demonstrated that the mechanical properties of the blending film were the best when the ratio of the CD and PVA was 4:1. Further, the barrier properties of the film were optimized by incorporating with thyme essential oil. It was proved that not only water vapor permeability was lower, but also the elongation at break was improved, when 2% (w/w) thyme essential oil used. The potential interactions of the film matrix were analyzed by FTIR, XRD and Cryo-scanning electron microscopy. Importantly, both the antioxidant activity and antibacterial activity were improved. Finally, the blending film was employed for the preservation of chilled meat, while the shelf life was extended up to 10 days.
随着人们对食品安全和环境保护的兴趣日益浓厚，开发新型可生物降解包装膜更具吸引力。在这方面，本文用葡聚糖（CD）/聚乙烯醇（PVA）/百里香精油制备了一种新型共混膜。结果表明，当 CD 和 PVA 的比例为 4:1 时，共混膜的力学性能最佳。此外，通过加入百里香精油优化了膜的阻隔性能。结果表明，当使用 2%（w/w）的百里香精油时，水蒸气透过率降低，断裂伸长率提高。通过傅里叶变换红外光谱（FTIR）、X 射线衍射（XRD）和冷冻扫描电子显微镜分析了膜基质的潜在相互作用。重要的是，抗氧化活性和抗菌活性都得到了提高。最后，该共混膜用于冷藏肉的保鲜，保质期延长至 10 天。
