Yuan Dongdong, Hao Xu, Liu Guorong, Yue Ying, Duan Jiaojiao
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
Food Chem. 2022 Aug 15;385:132647. doi: 10.1016/j.foodchem.2022.132647. Epub 2022 Mar 7.
A novel edible composite film constructed by incorporating W/O/W emulsion (W: aqueous solution of nisin; W: water; oil phase: carvacrol) into chitosan film was characterized. Influences of preparing parameters on properties, especially stability, of primary and double emulsions were evaluated, and more persistent antibacterial activity was achieved. The film's tension strength was increased by incorporating double emulsion at low concentration, but its oxygen permeability increased after this incorporation. The composite film displayed significant inhibitory effects on both Gram-positive and Gram-negative bacteria. SEM showed a sign of aggregation of some emulsion droplets near the surface of the composite film. FTIR found no pronounced interaction between the added active agents and chitosan. TGA proved that the double emulsion helped to increase the thermal stability of the film at high temperature. Coating salmon fillets with the composite film significantly increased the shelf life of fish fillets, demonstrating optimal potency in preserving fish fillets.
对一种新型可食用复合膜进行了表征，该复合膜是通过将W/O/W乳液（W：乳酸链球菌素水溶液；W：水；油相：香芹酚）掺入壳聚糖膜中制成的。评估了制备参数对一级乳液和双重乳液性能（尤其是稳定性）的影响，并实现了更持久的抗菌活性。在低浓度下掺入双重乳液可提高膜的拉伸强度，但掺入后其透氧率增加。该复合膜对革兰氏阳性菌和革兰氏阴性菌均显示出显著的抑制作用。扫描电子显微镜显示复合膜表面附近有一些乳液滴聚集的迹象。傅里叶变换红外光谱发现添加的活性剂与壳聚糖之间没有明显的相互作用。热重分析证明双重乳液有助于提高膜在高温下的热稳定性。用复合膜包被鲑鱼片可显著延长鱼片的保质期，表明其在保存鱼片方面具有最佳效力。
