Laboratoire de Chimie des Polymères Organiques, Université de Bordeaux, CNRS, Bordeaux INP, UMR 5629, 16 Avenue Pey-Berland, F-33600 Pessac, France.
Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan 65178-38695, Iran.
Molecules. 2024 Sep 30;29(19):4664. doi: 10.3390/molecules29194664.
Active, fully biobased film-forming dispersions (FFDs) with highly promising results for sliced soft bread preservation were successfully elaborated from carboxymethyl cellulose (CMC) and chitosan (CH) using a simple method based on pH adjustments. They consisted of the association of polysaccharides and oleic acid (OL) added with cinnamon (CEO) or ginger (GEO) essential oils. The chemical compositions of the commercial essential oils were first determined via GC/MS, with less than 3% of compounds unidentified. The films obtained from FFDs were characterized by SEM, FTIR and DSC, indicating specific microstructures and some interactions between essential oils and the polymer matrix. CEO-based films exhibited higher antioxidant properties and a lower minimal inhibitory concentration in terms of antifungal properties. From experiments on sliced soft bread, the ginger-based films could increase the shelf life up to 20 days longer than that of the control. Even more promising, cinnamon-based films led to complete fungal inhibition in bread slices that was maintained beyond 60 days. Enumeration of the yeasts and molds for the FFD-coated breads revealed complete inhibition even after 15 days of storage with the FFDs containing the highest concentration of CEO.
成功地利用一种基于 pH 值调节的简单方法，从羧甲基纤维素（CMC）和壳聚糖（CH）中制备了具有高潜力的切片软面包保鲜用活性、全生物基成膜分散体（FFD）。它们由多糖与添加肉桂（CEO）或生姜（GEO）精油的油酸（OL）结合而成。首先通过 GC/MS 确定了商业精油的化学成分，其中不到 3%的化合物未被鉴定。通过 SEM、FTIR 和 DSC 对从 FFD 获得的薄膜进行了表征，表明存在特定的微观结构和精油与聚合物基质之间的一些相互作用。基于肉桂的薄膜表现出更高的抗氧化性能和更低的最小抑菌浓度，具有抗真菌性能。在切片软面包实验中，基于生姜的薄膜可以将保质期延长 20 天以上，而对照组则为 20 天。更有前景的是，基于肉桂的薄膜可在面包片中完全抑制真菌，并且在 60 天以上仍能保持抑制作用。对于 FFD 涂层面包的酵母和霉菌计数显示，即使在 FFD 中含有最高浓度的 CEO 的情况下，在储存 15 天后仍能完全抑制。
