College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
Int J Biol Macromol. 2022 Jul 31;213:621-630. doi: 10.1016/j.ijbiomac.2022.05.145. Epub 2022 May 24.
Bacterial cellulose (BC) was used as a reinforcing agent, citric acid (CA) as a cross-linking agent, and CMC@AgNPs as antibacterial nanomaterials, in which CMC@AgNPs were reduced from AgNO in situ by carboxymethyl cellulose (CMC) as a reducing agent and stabilizer to fight microbial corruption. Its potential application in packaging fresh meat has been investigated. Results showed that the antibacterial CMC@AgNPs/BC/CA aerogels with excellent structural integrity and outstanding water absorption were developed by adding 0.3% BC and 0.25% CA. The CMC@AgNPs/BC/CA aerogel significantly reduced the color change and the total viable bacterial counts (TVC) in fresh meat after 7 days of refrigerated storage. The results indicated that CMC@AgNPs/BC/CA aerogels can effectively extend the shelf life of fresh meat, and can be used for meat packaging as a biologically active absorption pad.
细菌纤维素（BC）被用作增强剂，柠檬酸（CA）用作交联剂，CMC@AgNPs 用作抗菌纳米材料，其中 CMC@AgNPs 是由羧甲基纤维素（CMC）原位还原 AgNO3 作为还原剂和稳定剂来抵抗微生物腐败的。研究了其在包装新鲜肉类中的潜在应用。结果表明，通过添加 0.3%BC 和 0.25%CA，开发出具有优异结构完整性和出色吸水性的抗菌 CMC@AgNPs/BC/CA 气凝胶。在冷藏储存 7 天后，CMC@AgNPs/BC/CA 气凝胶显著降低了新鲜肉的颜色变化和总活菌数（TVC）。结果表明，CMC@AgNPs/BC/CA 气凝胶可以有效延长新鲜肉的保质期，并可用作具有生物活性的吸收垫用于肉类包装。
