Jaśkiewicz Andrzej, Budryn Grażyna, Nowak Agnieszka, Efenberger-Szmechtyk Magdalena
Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland.
Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Lodz, Poland.
Foods. 2020 Nov 19;9(11):1696. doi: 10.3390/foods9111696.
The aim of the study was to obtain and evaluate the properties of biodegradable starch film with the addition of phytic acid (0.05%) as a cross-linking agent and chicory root extract (1-5%) as an antimicrobial agent. To prepare biodegradable film, extracts from chicory root obtained with water or methanol were used. The content of bioactive compounds (sesquiterpene lactones and total polyphenols) was evaluated in chicory extracts. The antibacterial activity of the extracts was tested against Gram-negative bacteria (, ) and Gram-positive bacteria (, ) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (), and extending the lag phase (). The most sensitive bacterium in terms of film bacteriostatic activity was ; all extracts, irrespective of the solvent used, decreased its value. was the least sensitive. The obtained films were tested for their properties as food packaging (color, thickness, permeability, mechanical strength). Phytic acid improved the tensile strength and barrier properties of the films. The antimicrobial activity of the films was studied by the disk diffusion method against Gram-negative (, ) and Gram-positive (, ) bacteria, as well as fungi (, ). The growth-inhibiting activity of each obtained film was observed for all tested microorganisms, and the most beneficial effect was observed for films with the 5% level of added extracts obtained with water. The growth-inhibiting activity for fungi, in particular for the yeast , was low.
本研究的目的是获得并评估添加了作为交联剂的植酸（0.05%）和作为抗菌剂的菊苣根提取物（1-5%）的可生物降解淀粉膜的性能。为制备可生物降解膜，使用了用水或甲醇获得的菊苣根提取物。对菊苣提取物中的生物活性化合物（倍半萜内酯和总多酚）含量进行了评估。使用微量培养法测试了提取物对革兰氏阴性菌（ ， ）和革兰氏阳性菌（ ， ）的抗菌活性。提取物起到抑菌剂的作用，降低了生长速率（ ），并延长了延迟期（ ）。就膜的抑菌活性而言，最敏感的细菌是 ；所有提取物，无论使用何种溶剂，都降低了其 值。 是最不敏感的。对获得的膜作为食品包装的性能（颜色、厚度、渗透性、机械强度）进行了测试。植酸改善了膜的拉伸强度和阻隔性能。通过纸片扩散法研究了膜对革兰氏阴性菌（ ， ）、革兰氏阳性菌（ ， ）以及真菌（ ， ）的抗菌活性。对所有测试微生物都观察到了每种获得的膜的生长抑制活性，对于添加了5%用水获得的提取物的膜观察到了最有益的效果。对真菌，特别是对酵母 的生长抑制活性较低。
