School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia.
Int J Biol Macromol. 2024 Nov;279(Pt 2):135091. doi: 10.1016/j.ijbiomac.2024.135091. Epub 2024 Aug 29.
This study aimed to evaluate the efficiency of edible films made from chlorogenic acid/chitosan (CGA/CS) nanoparticles combined with photodynamic technology (PDT). Hydroxypropyl starch (HS) and κ-carrageenan (KC) were used as the main ingredients in the preservation of Mongolian cheese under the PDT condition. The mechanical characteristics, water vapor adsorption, solubility, permeability, and release of chlorogenic acid in aqueous media were evaluated. The incorporation of CGA/CS significantly enhanced the tensile strength and barrier characteristics of the edible films. The antimicrobial efficacy of the edible film was assessed over a period of 7 days while the cheese was being stored, followed by PDT application. The use of antimicrobial PDT did not cause lipid oxidation in cheese samples. Additionally, the combination of CGA/CS@HS/KC helped to reduce fat oxidation in Mongolian cheese. Utilizing an edible film in conjunction with PDT presents a viable solution for prolonging the shelf life of Mongolian cheese while maintaining its sensory attributes and nutritional qualities.
本研究旨在评估由绿原酸/壳聚糖（CGA/CS）纳米粒子与光动力技术（PDT）结合制成的可食用膜的效率。在 PDT 条件下，羟丙基淀粉（HS）和κ-卡拉胶（KC）被用作蒙古奶酪保鲜的主要成分。评估了绿原酸在水介质中的机械特性、水蒸气吸附、溶解度、渗透性和释放。CGA/CS 的掺入显著提高了可食用膜的拉伸强度和阻隔特性。在储存奶酪的过程中，评估了可食用膜的抗菌功效，随后进行了 PDT 应用。抗菌 PDT 的使用并没有导致奶酪样品中的脂质氧化。此外，CGA/CS@HS/KC 的组合有助于减少蒙古奶酪中的脂肪氧化。将可食用膜与 PDT 结合使用，为延长蒙古奶酪的保质期提供了一种可行的解决方案，同时保持了其感官特性和营养品质。
