Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.
Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.
Int J Food Microbiol. 2025 Jan 2;426:110893. doi: 10.1016/j.ijfoodmicro.2024.110893. Epub 2024 Aug 28.
This study was conducted to investigate the morphological, thermal, mechanical, FTIR, physicochemical (thickness, humidity, solubility in water and water vapor permeability) and antimicrobial properties of polylactic acid film (PLA) containing hybrid graphene oxide‑zinc oxide (GO-ZnO: 1.5 % w/v) and Mentha longifolia essential oil (ML:1 % v/v) on chicken fillet kept in the refrigerator. The studied groups were microbially (total count of mesophilic aerobic bacteria, psychrotrophic bacteria, Enterobacteriaceae, Staphylococcus aureus, and lactic acid bacteria), chemically (pH, TVB-N) and sensory (color, odor, and taste) evaluated at 8-day interval (0, 2, 5 and 8). In the examination of the morphological characteristics, the PLA film had a smooth and uniform surface and the addition of ML essential oil created a discontinuous structure and the addition of GO-ZnO led to the production of a denser and more homogeneous film. The presence of GO-ZnO increased the thickness, decreased moisture content and solubility in water, and added ML essential oil increased moisture content and decreased solubility in water (p˂0.05). The results of the mechanical evaluation showed that the addition of ML essential oil and GO-ZnO reduced elongation at break and tensile strength (p˂0.05). The addition of ML essential oil increased the thermal resistance and the addition of GO-ZnO decreased the thermal resistance compared to the film containing ML essential oil. The antimicrobial effect of films containing ML essential oil was confirmed in this study (p˂0.05). The addition of GO-ZnO did not change the count of any of the microbial groups. TVB-N showed that groups containing ML essential oil had lower levels of volatile nitrogenous bases than the control group (p˂0.05). Sensory evaluation of the studied groups showed that chicken fillets packed with films containing ML essential oil had the highest score in terms of color, smell and taste. The results of the present study showed that PLA film containing GO-ZnO and ML essential oil can be used to increase the shelf life and maintain the sensory characteristics of chicken fillets, and it can be used as a suitable packaging to increase the shelf life of food products.
本研究旨在探讨含有混合氧化石墨烯-氧化锌（GO-ZnO：1.5%w/v）和留兰香精油（ML：1%v/v）的聚乳酸膜（PLA）对冷藏鸡胸肉的形态、热学、力学、FTIR、理化性质（厚度、湿度、水中溶解度和水蒸气透过率）和抗菌性能的影响。研究组在 8 天的时间间隔（0、2、5 和 8）内，每隔 8 天对微生物（需氧嗜温菌、嗜冷菌、肠杆菌科、金黄色葡萄球菌和乳酸菌总数）、化学（pH 值、TVB-N）和感官（颜色、气味和味道）进行评估。在形态特征检查中，PLA 膜表面光滑均匀，添加 ML 精油后形成不连续结构，添加 GO-ZnO 后生成更致密、更均匀的膜。GO-ZnO 的存在增加了厚度，降低了水分含量和水中的溶解度，而添加 ML 精油则增加了水分含量，降低了水中的溶解度（p＜0.05）。力学评估结果表明，添加 ML 精油和 GO-ZnO 降低了断裂伸长率和拉伸强度（p＜0.05）。与含有 ML 精油的薄膜相比，添加 ML 精油增加了热阻，而添加 GO-ZnO 降低了热阻。本研究证实了含有 ML 精油的薄膜具有抗菌效果（p＜0.05）。GO-ZnO 的添加并没有改变任何微生物组的数量。TVB-N 表明，含有 ML 精油的组挥发性含氮碱基的含量低于对照组（p＜0.05）。对研究组的感官评估表明，用含有 ML 精油的薄膜包装的鸡胸肉在颜色、气味和味道方面得分最高。本研究结果表明，含有 GO-ZnO 和 ML 精油的 PLA 薄膜可用于延长鸡胸肉的保质期并保持其感官特性，可作为延长食品保质期的合适包装。
