Arafat Yasir, Altemimi Ammar, Pratap-Singh Anubhav, Badwaik Laxmikant S
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028, India.
Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Polymers (Basel). 2021 Apr 12;13(8):1240. doi: 10.3390/polym13081240.
Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties. The films (with 3% essential oil) which reported highest antimicrobial property against E. coli (24.24 ± 2.69 mm) were wrapped on fish fillet and stored at the refrigerated condition for 12 days. The quality of fish fillets was evaluated every 4 days and compared with polyethylene wrapped and control fish fillets. The active film wrapped sample showed less surface microbial count (3.28 ± 0.16 log cfu/cm) compared to polyethylene wrapped sample. The hardness values were increased during storage and cohesiveness and springiness of all wrapped samples decreased from day 0 to day 12.
采用无溶剂微波萃取法从甜橙皮中提取香精油后，将剩余的甜橙皮用于制备可生物降解薄膜。使用甘油作为增塑剂，大豆卵磷脂作为乳化剂，并添加甜橙精油（0%、1%、2%和3%）作为活性剂。对制备的薄膜进行了机械性能、阻隔性能和抗菌性能分析。将对大肠杆菌具有最高抗菌性能（抑菌圈直径为24.24±2.69毫米）的含3%精油的薄膜包裹在鱼片上，并在冷藏条件下储存12天。每4天对鱼片的品质进行评估，并与用聚乙烯包裹的鱼片和对照鱼片进行比较。与用聚乙烯包裹的样品相比，用活性薄膜包裹的样品表面微生物数量较少（3.28±0.16 log cfu/cm）。在储存期间，硬度值增加，所有包裹样品的内聚性和弹性从第0天到第12天下降。
