聚乙烯/壳聚糖-柠檬精油抗菌膜的制备及应用
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摘要
目的为了获得具有优良抗菌性能的PE食品包装膜。方法以聚乙烯膜(PE)为基材,根据静电相互吸引的原理,将带负电的食品接触材料丙烯酸树脂阴离子乳液(1127-PAA)涂覆在PE上,再涂覆带正电的壳聚糖(CTS)/柠檬油(LEO),从而获得具有优良抗菌性能的PE食品包装膜。利用氨基黑染色和接触角实验对涂覆效果进行分析,考察PE-PAA-CTS/LEO复合膜中CTS与LEO的比例,以及CTS/LEO的层数对复合膜抗菌性的影响。以冷藏猪肉为保鲜对象,通过定期对冷藏猪肉的挥发性盐基氮(TVB-N值)、pH值、菌落总数、水分迁移、色差(a*值、b*值、L*值)、质构(弹性、硬度和黏度)进行测定,对冷藏猪肉进行鲜度分析,评估复合膜的保鲜效果。结果将PAA,CTS依次均匀地涂覆在PE膜上,膜的接触角由原来的71°变为22°,亲水性得到大大提高;当复合膜中CTS与LEO的体积比为1︰1,且CTS/LEO的层数为2层时,牛津杯测得抑菌圈的直径可达35.6mm,其抗菌性较优且成本较低;与纯PE膜相比,综合挥发性盐基氮(TVB-N值)、pH值、菌落总数、色差(a*值、b*值、L*值)、质构(弹性、硬度和黏度)和核磁共振指数等实验结果可知,PE-PAA-CTS/LEO抗菌膜能将冷藏猪肉的保质期延长2d。结论与空白PE膜相比,PE-PAA-CTS/LEO复合膜能有效延长冷藏猪肉的保质期2d,当PE+PAA膜上CTS/LEO的层数为2时,其抑菌效果最优且成本最低。
The work aims to obtain PE food packaging film with excellent antibacterial properties. With polyethylene film(PE) as the substrate, the negatively charged food contact material acrylic resin anionic emulsion(1127-PAA) was coated on PE according to the principle of mutual attraction of static electricity, and then coated with positively charged chitosan(CTS)/lemon oil(LEO) to obtain a PE food packaging film with excellent antibacterial properties. The coating effect was analyzed by amino black staining and contact angle experiment. The effect of the ratio of CTS to LEO in the PE-PAA-CTS/LEO composite film and the number of CTS/LEO layers on the antibacterial property of the composite film was investigated. With chilled pork as a fresh-keeping object, the volatile base nitrogen(TVB-N) value, pH value, total number of colonies, water migration, and color difference(a* value, b* value, L* value), and texture(elasticity, hardness and viscosity) were regularly measured, and the freshness of the chilled pork was analyzed to evaluate the preservation effect of the composite film. PAA and CTS could be uniformly coated on the PE film in sequence. When the contact angle of the film was changed from 71° to 22°, the hydrophilicity was greatly improved. When the ratio of CTS/LEO in the composite film was 1:1 and the number of CTS/LEO layers was 2, the diameter of the inhibition zone of the Oxford Cup could reach 35.6 mm, which had the best antibacterial property and cost effect. Compared with the pure PE film, based on the total volatile basic nitrogen(TVB-N) value, pH value, total number of colonies, color difference(a* value, b* value,L* value), texture(elasticity, hardness and viscosity) and experimental results of nuclear magnetic resonance index,PE-PAA-CTS/LEO antibacterial can extend the shelf life of chilled pork by 2 days. Compared with the blank PE film, the PE-PAA-CTS/LEO composite film can effectively extend the shelf life of chilled pork by 2 days. When the number of CTS/LEO layers on the PE+PAA film is 2, the bacteriostatic effect and cost are optimal.
The work aims to obtain PE food packaging film with excellent antibacterial properties. With polyethylene film(PE) as the substrate, the negatively charged food contact material acrylic resin anionic emulsion(1127-PAA) was coated on PE according to the principle of mutual attraction of static electricity, and then coated with positively charged chitosan(CTS)/lemon oil(LEO) to obtain a PE food packaging film with excellent antibacterial properties. The coating effect was analyzed by amino black staining and contact angle experiment. The effect of the ratio of CTS to LEO in the PE-PAA-CTS/LEO composite film and the number of CTS/LEO layers on the antibacterial property of the composite film was investigated. With chilled pork as a fresh-keeping object, the volatile base nitrogen(TVB-N) value, pH value, total number of colonies, water migration, and color difference(a* value, b* value, L* value), and texture(elasticity, hardness and viscosity) were regularly measured, and the freshness of the chilled pork was analyzed to evaluate the preservation effect of the composite film. PAA and CTS could be uniformly coated on the PE film in sequence. When the contact angle of the film was changed from 71° to 22°, the hydrophilicity was greatly improved. When the ratio of CTS/LEO in the composite film was 1:1 and the number of CTS/LEO layers was 2, the diameter of the inhibition zone of the Oxford Cup could reach 35.6 mm, which had the best antibacterial property and cost effect. Compared with the pure PE film, based on the total volatile basic nitrogen(TVB-N) value, pH value, total number of colonies, color difference(a* value, b* value,L* value), texture(elasticity, hardness and viscosity) and experimental results of nuclear magnetic resonance index,PE-PAA-CTS/LEO antibacterial can extend the shelf life of chilled pork by 2 days. Compared with the blank PE film, the PE-PAA-CTS/LEO composite film can effectively extend the shelf life of chilled pork by 2 days. When the number of CTS/LEO layers on the PE+PAA film is 2, the bacteriostatic effect and cost are optimal.
引文
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[14]肖乃玉,卢曼萍,陈少君,等.阿魏酸-胶原蛋白抗菌膜在腊肠保鲜中的应用[J].食品与发酵工业,2014(4):210-215.XIAO Nai-yu,LU Man-ping,CHEN Shao-jun,et al.Application of Ferulic Acid-Collagen Antibacterial Film in Preservation of Sausage[J].Food and Fermentation Industry,2014(4):210-215.
[15]艾倩.室温自交联型丙烯酸树脂-壳聚糖衍生物复合乳液的制备及涂膜性能[M].西安:陕西科技大学,2015.AI Qian.Preparation and Film Properties of Self-crosslinking Acrylic Resin-chitosan Derivative Composite Emulsion at Room Temperature[M].Xi’an:Shaanxi University of Science and Technology,2015.
[16]GAI S,ZHANG Z,ZOU Y,et al.Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance(Lf-nmr)[J].Journal of Food Quality,2019:3536824.
[17]SUN X,YOUNG J,LIU J,et al.Prediction of Pork Color Attributes Using Computer Vision System[J].Meat Science,2016,113:62-64.
[2]KWIECIEN I,ADAMUS G,BARTKOWIAK A,et al.Synthesis and Structural Characterization at the Molecular Level of Oligo(3-Hydroxybutyrate)Conjugates with Antimicrobial Agents Designed for Food Packaging Materials[J].Designed Monomers and Polymers,2014,17(4):311-321.
[3]BAG DS,GHOSH SN,MAITI S.Surface Modification and Evaluation of Polyethylene Film[J].European Polymer Journal,1998,34(34):855-861.
[4]THEAPSAK S,WATTHANAPHANIT A,RUJIRAVANIT R.Preparation of Chitosan-coated Polyethylene Packaging Films by DBD Plasma Treatment[J].ACS Applied Materials and Interfaces,2012,4(5):2474-2482.
[5]KIM Y M,PAIK H D,LEE D S.Shelf-Life Characteristics of Fresh Oysters and Ground Beef as Affected by Bacteriocin-coated Plastic Packaging Film[J].Journal of the Science of Food and Agriculture,2002,82(9):998-1002.
[6]CHA D S,COOKSEY K,CHINNAN M S,et al.Release of Nisin From Various Heat-pressed and Cast Films[J].Lwt-food Science and Technology,2003,36(2):209-213.
[7]KRITCHENKOV A S,SKORIK Y A.Click Reactions in Chitosan Chemistry[J].Russian Chemical Bulletin,2017,66(5):769-781.
[8]ONG T H,CHITRA E,Ramamurthy S,et al.Chitosan-Propolis Nanoparticle Formulation Demonstrates Anti-Bacterial Activity Against Enterococcus Faecalis Biofilms[J].Plos One,2017,12(3):e0174888.
[9]孟晓荣,张敏,胡新婷,等.壳聚糖对食品中常见菌的抑制研究[J].食品与机械,2007,23(2):90-92.MENG Xiao-rong,ZHANG Min,HU Xin-ting,et al.Study on the Inhibition of Chitosan on Common Bacteria in Food[J].Food and Machinery,2007,23(2):90-92.
[10]曾少甫,胡长鹰,刘婧.壳聚糖-肉桂醛复合抗菌降解膜的制备及性能[J].食品科学,2016,37(10):6-11.ZENG Shao-fu,HU Chang-ying,LIU Jing.Preparation and Properties of Chitosan-cinnamaldehyde Composite Antibacterial Degradation Film[J].Food Science,2016,37(10):6-11.
[11]ATARéS L,CHIRALT A.Essential Oils as Additives in Biodegradable Films and Coatings for Active Food Packaging[J].Trends in Food Science and Technology,2016,48:51-62.
[12]GARCíA-DíEZ J,ALHEIRO J,PINTO AL,et al.Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils[J].Foods,2017,6(6):1-10.
[13]HAN D,LUO Y,JU Q,et al.Nano-brickwall Architectures Account for Super Oxygen Barrier Pet Film by Quadlayer Assembly of Polyelectrolytes andΑ-Zrp Nanoplatelets[J].Polymers,2018,10(10):1082.
[14]肖乃玉,卢曼萍,陈少君,等.阿魏酸-胶原蛋白抗菌膜在腊肠保鲜中的应用[J].食品与发酵工业,2014(4):210-215.XIAO Nai-yu,LU Man-ping,CHEN Shao-jun,et al.Application of Ferulic Acid-Collagen Antibacterial Film in Preservation of Sausage[J].Food and Fermentation Industry,2014(4):210-215.
[15]艾倩.室温自交联型丙烯酸树脂-壳聚糖衍生物复合乳液的制备及涂膜性能[M].西安:陕西科技大学,2015.AI Qian.Preparation and Film Properties of Self-crosslinking Acrylic Resin-chitosan Derivative Composite Emulsion at Room Temperature[M].Xi’an:Shaanxi University of Science and Technology,2015.
[16]GAI S,ZHANG Z,ZOU Y,et al.Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance(Lf-nmr)[J].Journal of Food Quality,2019:3536824.
[17]SUN X,YOUNG J,LIU J,et al.Prediction of Pork Color Attributes Using Computer Vision System[J].Meat Science,2016,113:62-64.