College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Food Chem. 2021 Jun 30;348:129021. doi: 10.1016/j.foodchem.2021.129021. Epub 2021 Jan 8.
Lemon essential oils (LEO), as natural bacteriostatic agents, show significant loss in the preparation processes of food packaging materials, therefore, an effective encapsulation of LEO is urgent for realizing the protection. In this study, LEO was absorbed by thermally stable and porous vermiculite (VML) to form LEO/VML complex, which is further coupled with konjac glucomannan-grafted-poly (acrylic acid)/polyvinyl alcohol (KGM-g-PAA/PVA) composite. KGM-g-PAA/PVA bacteriostatic water-absorbing pad was prepared via electrospinning technique, which can minimize the loss of LEO. The VML (1 g) can significantly reduce LEO loss and achieve sustained control LEO release from the pad, which follows the predominant mechanism of Fick diffusion law. The sustained control LEO release from the pad can effectively inhibit the growth of E. coli during storage, thus prolonging shelf life of chilled pork for 3 day. This study suggests that KGM-g-PAA/PVA pad may have a great potential in the field of intelligent packaging.
柠檬精油（LEO）作为天然抑菌剂，在食品包装材料的制备过程中会有明显损失，因此，有效的 LEO 包封对于实现保护作用迫在眉睫。本研究将 LEO 吸收到热稳定且多孔的蛭石（VML）中形成 LEO/VML 复合物，然后进一步与魔芋葡甘聚糖接枝-聚丙烯酸/聚乙烯醇（KGM-g-PAA/PVA）复合材料结合。通过静电纺丝技术制备了 KGM-g-PAA/PVA 抗菌吸水垫，可最大程度地减少 LEO 的损失。VML（1g）可以显著减少 LEO 的损失，并实现从垫中持续控制 LEO 的释放，这遵循主要的菲克扩散定律。从垫中持续控制 LEO 的释放可以有效抑制储存过程中大肠杆菌的生长，从而将冷藏猪肉的保质期延长 3 天。本研究表明，KGM-g-PAA/PVA 垫在智能包装领域可能具有巨大的潜力。
