College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Hubei, Wuhan Polytechnic University, Wuhan 430023, China.
Int J Biol Macromol. 2022 Jul 31;213:1068-1077. doi: 10.1016/j.ijbiomac.2022.06.040. Epub 2022 Jun 11.
Sweet potato (Ipomonea batatas Lam) is easily damaged due to its thin skin, which is limited in shelf life and causes enormous economic losses in the food industry. A new type of safe, non-toxic, and edible antibacterial functional film was developed with sodium alginate (2.5 %), gum arabic (1 %), glycerol (2 %), and natamycin as an antimicrobial agent in this study. The physical and antibacterial properties of films, such as thickness, chromaticity, water vapor permeability, tensile strength, and elongation at break, were studied. Furthermore, the antibacterial film was applied in the preservation of sweet potatoes. The results showed that natamycin emulsion had good compatibility with sodium alginate. Besides reducing the transparency of the composite membrane, the mechanical properties, barrier properties, and thermal stability of the composite film were significantly enhanced by the addition of natamycin prepared by a pH-cycle method. When the concentration of natamycin in the membrane solution reached 40 μg/mL or more, the antibacterial film had a noticeable inhibitory effect on the growth of molds, and yeasts, significantly enhancing the bacteriostatic effect of the base film. During the sweet potatoes storage, the water content, total starch content, Vc content, and flavonoid glycoside content of sweet potato showed a downward trend. However, the treatment of antibacterial film containing natamycin could slow down the physiological and quality changes of sweet potatoes during conventional storage, and the sweet potatoes still had good processing quality after 120 days of storage.
甘薯（Ipomonea batatas Lam）由于其皮薄，易受损，货架期有限，给食品工业造成了巨大的经济损失。本研究以海藻酸钠（2.5%）、阿拉伯胶（1%）、甘油（2%）和纳他霉素为抗菌剂，开发了一种新型安全、无毒、可食用的抗菌功能膜。研究了薄膜的物理和抗菌性能，如厚度、色度、水蒸气透过性、拉伸强度和断裂伸长率等。此外，还将抗菌薄膜应用于甘薯的保鲜。结果表明，纳他霉素乳液与海藻酸钠具有良好的相容性。除了降低复合膜的透明度外，通过 pH 循环法制备的纳他霉素的添加还显著提高了复合膜的机械性能、阻隔性能和热稳定性。当膜溶液中纳他霉素的浓度达到 40μg/mL 或更高时，抗菌膜对霉菌和酵母的生长有明显的抑制作用，显著增强了基膜的抑菌效果。在甘薯贮藏过程中，甘薯的水分、总淀粉含量、Vc 含量和黄酮糖苷含量呈下降趋势。然而，含有纳他霉素的抗菌膜处理可以减缓常规贮藏过程中甘薯的生理和品质变化，贮藏 120 天后，甘薯仍具有良好的加工品质。
