壳聚糖复合菊花精油可食用膜的研制。
Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil.
机构信息
Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia.
Department of Food Science with Nutrition, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia.
出版信息
Acta Sci Pol Technol Aliment. 2021 Jan-Mar;20(1):55-66. doi: 10.17306/J.AFS.0771.
BACKGROUND
Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef.
METHODS
1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).
RESULTS
With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.
CONCLUSIONS
This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.
背景
随着最近研究中加入天然提取物以实现功能性，可生物降解的食品包装在质量上得到了提高。本研究旨在开发含有菊花精油的壳聚糖膜，以延长新鲜生鸡肉和牛肉的保质期。
方法
通过均化、在培养皿中浇铸膜溶液和对流干燥，制备 1.5%（w/v）壳聚糖膜，其中含有 0%至 6%（v/v）的菊花精油。通过物理性质（颜色、厚度、水蒸气透过率）、机械性质（穿刺强度、拉伸强度、断裂伸长率）和化学性质（抗氧化测定、傅里叶变换红外光谱（FTIR））评估可食用膜。
结果
随着壳聚糖膜中菊花浓度的增加，物理性质测试值，如拉伸强度、穿刺力和断裂伸长率显著下降。然而，壳聚糖膜的厚度、水透过率和颜色值（L*、a*、b*）增加。同样，抗氧化测定的清除效果随着菊花浓度的增加而增加（从 4.97%增加到 18.63%）。壳聚糖膜中 2%、3%和 4%的菊花对常见于鸡肉和牛肉产品中的腐败细菌金黄色葡萄球菌显示出显著的抑制区域，范围为 2.67 毫米至 3.82 毫米。贮藏和 pH 值测试表明，薄膜中 4%的菊花能够维持 pH 值（可食用），并将肉类贮藏期从 3 天延长至 5 天。
结论
本研究表明，将 4%（v/v）的菊花提取物掺入 1.5%（w/v）的壳聚糖膜中，通过降低金黄色葡萄球菌的活性，显著延长了生肉产品的贮藏期。因此，它提高了可食用膜作为环保型食品包装材料的质量，使其能够替代塑料袋的使用。未来的研究将集中在提高可食用膜的拉伸强度上，以增加其在食品工业中的可行性。此外，可以进一步确定可食用膜的微观结构和表面形态。
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