Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Silk Road camel Bell trading Co., LTD, Tumushuk, Xinjiang, China.
Food Chem. 2024 Dec 1;460(Pt 2):140673. doi: 10.1016/j.foodchem.2024.140673. Epub 2024 Jul 26.
In this study, a promising active food-packaging film of Gelatin/polyvinyl alcohol (GEL/PVA) integrated with doubly stabilized clove essential oil chitosome nanoparticles (CNP) was developed to maintain the freshness of marinated steaks. Results from the XRD and SEM experiments indicated excellent compatibility between the CNP and GEL/PVA matrix. Additionally, CNP was found to introduce more free hydroxyl groups, enhance the water retention and surface wettability of the CNP-GEL/PVA (C-G/P) film, and significantly reduce the swelling index from 963.78% to 495.11% (p < 0.05). Notably, the highest tensile strength and elongation at break (53.745 MPa and 46.536%, respectively) were achieved with the addition of 30% (v/v, based on the volume of gelatin) CNP; UVC was fully absorbed with 40% CNP; and films containing 60% CNP showed optimal inhibition of both Staphylococcus aureus and Escherichia coil, extending the shelf life of marinated steak from 3 to 7 days.
本研究开发了一种具有前景的活性食品包装膜，由明胶/聚乙烯醇（GEL/PVA）与双重稳定丁香精油壳聚糖纳米粒（CNP）集成，以保持腌牛排的新鲜度。XRD 和 SEM 实验结果表明 CNP 与 GEL/PVA 基质之间具有优异的相容性。此外，研究发现 CNP 引入了更多的游离羟基基团，提高了 CNP-GEL/PVA（C-G/P）膜的水分保持能力和表面润湿性，并将溶胀指数从 963.78%显著降低至 495.11%（p<0.05）。值得注意的是，添加 30%（v/v，基于明胶体积）CNP 可获得最高的拉伸强度和断裂伸长率（分别为 53.745 MPa 和 46.536%）；40% CNP 可完全吸收 UVC；而含有 60% CNP 的薄膜对金黄色葡萄球菌和大肠杆菌表现出最佳的抑制作用，将腌牛排的保质期从 3 天延长至 7 天。
