Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
Int J Biol Macromol. 2024 Oct;278(Pt 2):134762. doi: 10.1016/j.ijbiomac.2024.134762. Epub 2024 Aug 14.
In this study, oregano essential oil (OEO)-loaded soluble soybean polysaccharide (SSPS) -nisin nanoparticles (ONSNPs) were formulated through electrostatic attraction-driven and hydrophobic interactions utilizing SSPS, nisin, and OEO as raw materials. ONSNPs were integrated into polyvinyl alcohol (PVA) and soybean protein isolate (SPI) matrices to create composite pads (PS-ONSNPs) by physically cross-linked using a simple freeze-thaw cycling process. The effects of ONSNPs content on the structure and physicochemical properties were evaluated. The results revealed that strong intermolecular interactions between ONSNPs and the PS matrices affected the crystallinity, microstructure, and thermal stability of the pads. Upon incorporating 5 % to 15 % ONSNPs, the structure of composite pads became denser, and the mechanical properties and water resistance were enhanced. Concurrently, the PS-ONSNPs pads facilitated the protection and controlled release of OEO. Furthermore, ONSNPs significantly improved the antioxidant activity of the pads and effectively inhibited the growth of Staphylococcus aureus and Escherichia coli. The prepared PS-ONSNPs 15 % pad was applied to storage experiments of fresh pork, which could extend the shelf life of meat to 10-12 days under 4 °C storage conditions. Therefore, the composite pad devised in this research holds promise as a viable option for intelligent active packaging of fresh meat.
在这项研究中，通过静电吸引驱动和利用 SSPS、乳链菌肽和牛至精油作为原料的疏水相互作用，制备了负载牛至精油的可溶性大豆多糖（SSPS）-乳链菌肽纳米粒子（ONSNPs）。通过简单的冻融循环过程，利用物理交联将 ONSNPs 整合到聚乙烯醇（PVA）和大豆蛋白分离物（SPI）基质中，制成复合垫（PS-ONSNPs）。评估了 ONSNPs 含量对结构和物理化学性质的影响。结果表明，ONSNPs 与 PS 基质之间的强分子间相互作用影响了垫的结晶度、微观结构和热稳定性。当添加 5%到 15%的 ONSNPs 时，复合垫的结构变得更加致密，机械性能和耐水性得到提高。同时，PS-ONSNPs 垫有利于 OEO 的保护和控制释放。此外，ONSNPs 显著提高了垫的抗氧化活性，并有效抑制了金黄色葡萄球菌和大肠杆菌的生长。制备的 PS-ONSNPs 15%垫应用于新鲜猪肉的贮藏实验，在 4°C 贮藏条件下可将肉的货架期延长至 10-12 天。因此，本研究设计的复合垫有望成为新鲜肉类智能活性包装的一种可行选择。
