Yu Kejin, Yang Lina, Zhang Ning, Wang Shengnan, Song Hong, Liu He
College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, 121013, China.
College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, 121013, China.
Food Chem. 2025 Feb 28;466:142251. doi: 10.1016/j.foodchem.2024.142251. Epub 2024 Nov 26.
Herein, we prepared a new aerogel-based preservation pad using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), whey protein isolate (WPI), and cinnamon essential oil (CEO) as raw materials. The physicochemicals of the aerogel preservation pads were studied, and their effects on beef preservation were evaluated. The results showed that the aerogel monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the aerogels, and there were three-dimensional pores in the aerogels. Meanwhile, SHNC/PVA/WPI/CEO-3 (aerogel prepared using 2 g of SHNC) exhibited excellent mechanical properties (elongation: 251 %; tensile strength: 33.97 MPa) and super-high absorption performance. Additionally, the aerogel displayed excellent antioxidant and antibacterial properties (83.74 %). The preservation experiment showed that, at 4 °C, the aerogel preservation pad inhibited the growth and reproduction of bacteria on the surface of beef, inhibited lipid oxidation, effectively preserved the color of beef, and extended the shelf life of beef from 4 to 12 days.
在此，我们以大豆壳纳米纤维素（SHNC）、聚乙烯醇（PVA）、乳清蛋白分离物（WPI）和肉桂精油（CEO）为原料制备了一种新型的基于气凝胶的保鲜垫。研究了气凝胶保鲜垫的物理化学性质，并评估了它们对牛肉保鲜的影响。结果表明，气凝胶中的气凝胶单体通过氢键、酯键和静电相互作用交联，气凝胶中存在三维孔隙。同时，SHNC/PVA/WPI/CEO-3（使用2 g SHNC制备的气凝胶）表现出优异的机械性能（伸长率：251%；拉伸强度：33.97 MPa）和超高的吸收性能。此外，该气凝胶还表现出优异的抗氧化和抗菌性能（83.74%）。保鲜实验表明，在4℃下，气凝胶保鲜垫抑制了牛肉表面细菌的生长繁殖，抑制了脂质氧化，有效保持了牛肉的色泽，并将牛肉的货架期从4天延长至12天。
