迷迭香精油微胶囊和马铃薯淀粉/果胶复合膜的特性及其对冷藏羊肉品质的影响。
Characterization of thyme essential oil microcapsules and potato starch/pectin composite films and their impact on the quality of chilled mutton.
机构信息
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province)，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; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education，School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province)，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; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education，School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
出版信息
Food Chem. 2025 Feb 1;464(Pt 2):141692. doi: 10.1016/j.foodchem.2024.141692. Epub 2024 Oct 17.
This study used chitosan-embedded thyme essential oil (TEO-CN) microcapsules to prepare a potato starch-pectin (P-P) composite film. The effects of different concentrations of TEO-CN microcapsules (0 %, 0.25 %, 0.5 %, 1.0 %, and 2.0 %) on the physical, mechanical, antioxidant, and antimicrobial properties of P-P composite films were investigated. The results revealed that the TEO-CN microcapsules were cross-linked with the P-P film matrix and could be uniformly distributed. Additionally, the water vapor permeability [1.98 ± 0.32 mg.m.(m.h.kPa)] and elongation at break exhibited (28 ± 0.32 %) minimum values in P-P composite films containing 1 % TEO-CN microcapsules. Moreover, the P-P composite films containing TEO-CN microcapsules exhibited excellent antioxidant and antibacterial properties. Among them, the P-P composite film containing 2 % TEO-CN microcapsules showed an inhibitory circle diameter of 4.34 mm and 4.98 mm against Escherichia coli and Staphylococcus aureus, respectively. The application of TEO-CNs/P-P composite films in chilled mutton packaging can extend shelf life up to 15 days.
本研究采用壳聚糖包埋百里香精油（TEO-CN）微胶囊来制备马铃薯淀粉-果胶（P-P）复合膜。考察了不同浓度（0%、0.25%、0.5%、1.0%和 2.0%）的 TEO-CN 微胶囊对 P-P 复合膜物理、机械、抗氧化和抗菌性能的影响。结果表明，TEO-CN 微胶囊与 P-P 膜基质交联，并能均匀分布。此外，在含有 1%TEO-CN 微胶囊的 P-P 复合膜中，水蒸气透过率[1.98±0.32mg.m.(m.h.kPa)]和断裂伸长率[28±0.32%]呈现最小值。而且，含有 TEO-CN 微胶囊的 P-P 复合膜具有优异的抗氧化和抗菌性能。其中，含有 2%TEO-CN 微胶囊的 P-P 复合膜对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为 4.34mm 和 4.98mm。TEO-CNs/P-P 复合膜在冷却羊肉包装中的应用可将货架期延长至 15 天。
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