College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
Food Chem. 2024 May 30;441:138343. doi: 10.1016/j.foodchem.2023.138343. Epub 2024 Jan 6.
The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.
壳聚糖（CS）/聚乙烯醇（PVA）基膜的机械性能差、耐水性低、抗菌活性有限，限制了其在水产品保鲜中的应用。本文采用细菌纤维素（BC）负载姜精油（GEO）。系统评价了添加 BC 和不同浓度 GEO 对膜理化性能和抗菌活性的影响。最后，研究了其在海鲈鱼片上的应用。傅里叶变换红外光谱（FTIR）和 X 射线衍射分析（XRD）分析表明形成了致密的网络，这通过增强的物理性能得到了验证。随着 GEO 浓度的增加，机械性能、阻隔性能和抗菌活性增强。CPB（0.8%GEO）膜具有更好的拉伸强度（TS）和阻隔性能，提高了海鲈鱼的品质，并至少延长了其货架期 6 天。总的来说，活性膜是水产品潜在的包装材料。
