壳聚糖-六氢-β-酸可食性抑菌膜的制备及抑菌剂的释放
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摘要
以膜的机械性能(抗拉强度和断裂伸长率)为指标,采用单因素和正交试验优化壳聚糖-六氢-β-酸可食性抑菌膜的制备工艺,进而考察抑菌剂六氢-β-酸在95%、75%和55%乙醇溶液中的释放规律。结果表明,壳聚糖质量浓度对膜的机械性能影响最大,壳聚糖质量浓度和甘油体积分数的交互作用次之,干燥温度的影响最小。在壳聚糖质量浓度1.75 g/100 mL、干燥温度40℃、甘油体积分数1.4%优化条件下,制备的壳聚糖-六氢-β-酸可食性抑菌膜的机械性能最好,其抗拉强度为29.26 MPa,断裂伸长率为81.29%。释放实验表明,六氢-β-酸的释放随着时间的延长和温度的升高而逐渐增大,直至达到平衡。根据Peppas和Peleg方程得出六氢-β-酸在95%乙醇溶液中的释放过程为Fick扩散,而75%和55%乙醇溶液中符合Peleg方程。扩散系数随着温度的升高而逐渐增大,且在55%乙醇溶液中最为明显,说明释放溶剂中含水量和温度是影响六氢-β-酸扩散的重要因素。
Based on mechanical properties of ?lms including tensile strength and elongation at break, the preparation of chitosan-hexahydro-β-acids edible antibacterial films was optimize using one-factor-at-a-time method and orthogonal array design. The release behavior of hexahydro-β-acids from films was also investigated in ethanol aqueous solutions at concentrations of 95%, 75%, and 55%(V/V), respectively. Results showed that chitosan concentration exhibited the greatest effect on the mechanical properties of ?lms, followed by interaction between chitosan and glycerol concentration.Drying temperature had the weakest effect. The optimized conditions were determined as follows: chitosan concentration1.75 g/100 mL, drying temperature 40 ℃, and glycerol concentration 1.4%. The chitosan-hexahydro hexahydro-β-acids edible bacterial films prepared under these conditions showed the best mechanical properties with tensile strength and elongation at break of up to 29.26 MPa and 81.29%, respectively. The release of hexahydro-β-acids was gradually increased with increasing time and temperature, and stopped when the equilibrium was reached. According to the Peppas and Peleg equations, the release of hexahydro-β-acids in 95% ethanol followed Fick's low of diffusion, but in 75% and 55% ethanol accorded with Peleg's equation. The diffusion coef?cient increased with rising temperature, and the most obvious release was found in 55% ethanol, which indicated that the water content and temperature in the release solvent were the key factors affecting the diffusion of the active ingredients.
Based on mechanical properties of ?lms including tensile strength and elongation at break, the preparation of chitosan-hexahydro-β-acids edible antibacterial films was optimize using one-factor-at-a-time method and orthogonal array design. The release behavior of hexahydro-β-acids from films was also investigated in ethanol aqueous solutions at concentrations of 95%, 75%, and 55%(V/V), respectively. Results showed that chitosan concentration exhibited the greatest effect on the mechanical properties of ?lms, followed by interaction between chitosan and glycerol concentration.Drying temperature had the weakest effect. The optimized conditions were determined as follows: chitosan concentration1.75 g/100 mL, drying temperature 40 ℃, and glycerol concentration 1.4%. The chitosan-hexahydro hexahydro-β-acids edible bacterial films prepared under these conditions showed the best mechanical properties with tensile strength and elongation at break of up to 29.26 MPa and 81.29%, respectively. The release of hexahydro-β-acids was gradually increased with increasing time and temperature, and stopped when the equilibrium was reached. According to the Peppas and Peleg equations, the release of hexahydro-β-acids in 95% ethanol followed Fick's low of diffusion, but in 75% and 55% ethanol accorded with Peleg's equation. The diffusion coef?cient increased with rising temperature, and the most obvious release was found in 55% ethanol, which indicated that the water content and temperature in the release solvent were the key factors affecting the diffusion of the active ingredients.
引文
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[22]张玉亭,雷桥,包建强,等.乳清蛋白抗菌薄膜中山梨酸钾的扩散性研究[J].食品工业科技,2015,36(13):262-265.DOI:10.13386/j.issn1002-0306.2015.13.047.
[23]PELEG M.An empirical model for the description of moisture sorption curves[J].Journal of Food Science,1988,53(4):1216-1219.
[24]TALON E,TRIFKOVIC K T,VARGAS M,et al.Release of polyphenols from starch-chitosan based films containing thyme extract[J].Carbohydrate Polymers,2017,175:122-130.DOI:10.1016/j.carbpol.2017.07.067.
[25]YU W X,HU C Y,WANG Z W.Release of potassium sorbate from pectin-carboxymethyl cellulose films into food simulant[J].Journal of Food Processing and Preservation,2017,41(2):e12860.DOI:10.1111/jfpp.12860.
[26]卢星池,肖茜,邓放明.多糖类可食用膜研究进展[J].食品与机械,2014,30(4):261-265.DOI:10.13652/j.issn.1003-5788.2014.04.065.
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[29]陈默.大豆分离蛋白抑菌膜性能评价及抑菌剂释放研究[D].无锡:江南大学,2010:9.
[30]于文喜.果胶/纤维素基抗菌膜制备及抗菌剂释放研究[D].无锡:江南大学,2016:44-48.
[31]SOTO-VALDEZ H,AURAS R,PERALTA E.Fabrication of poly(lactic acid)films with resveratrol and the diffusion of resveratrol into ethanol[J].Journal of Applied Polymer Science,2011,121(2):970-978.DOI:10.1002/app.33687.
[32]ALMASI H,GHANBARZADEH B,DEHGHANNYA J,et al.Development of a novel controlled-release nanocomposite based on poly(lactic acid)to increase the oxidative stability of soybean oil[J].Food Additives&Contaminants:Part A,2014,31(9):1586-1597.DOI:10.1080/19440049.2014.935962.
[33]钱浩杰,穆宏磊,郜海燕,等.聚乳酸抗菌包装中麝香草酚在食品模拟物中迁移规律[J].食品科学,2018,39(3):274-281.DOI:10.7506/spkx1002-6630-201803041.
[2]李帅,钟耕辉,刘玉梅.多糖类可食性膜的研究进展[J].食品科学,2018,39(3):309-316.DOI:10.7506/spkx1002-6630-201803046.
[3]ATARéS L,CHIRALT A.Essential oils as additives in biodegradable films and coatings for active food packaging[J].Trends in Food Science&Technology,2016,48:51-62.DOI:10.1016/j.tifs.2015.12.001.
[4]WANG K,WU K,XIAO M,et al.Structural characterization and properties of konjac glucomannan and zein blend films[J].International Journal of Biological Macromolecules,2017,105:1096-1104.DOI:10.1016/j.ijbiomac.2017.07.127.
[5]WEI X Q,PANG J,ZHANG C F,et al.Structure and properties of moisture-resistant konjac glucomannan films coated with shellac/stearic acid coating[J].Carbohydrate Polymers,2015,118:119-125.DOI:10.1016/j.carbpol.2014.11.009.
[6]GENSKOWSKY E,PUENTE L A,PéREZ-LVAREZ J A,et al.Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry(Aristotelia chilensis)[J].LWT-Food Science and Technology,2015,64(2):1057-1062.DOI:10.1016/j.lwt.2015.07.026.
[7]ULBIN-FIGLEWICZ N,ZIMOCH-KORZYCKA A,JARMOLUK A.Antibacterial activity and physical properties of edible chitosan films exposed to low-pressure plasma[J].Food and Bioprocess Technology,2014,7(12):3646-3654.DOI:10.1007/s11947-014-1379-6.
[8]MOHAMED C,CLEMENTINE K A,DIDIER M,et al.Antimicrobial and physical properties of edible chitosan films enhanced by lactoperoxidase system[J].Food Hydrocolloids,2013,30(2):576-580.DOI:10.1016/j.foodhyd.2012.07.018.
[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.DOI:10.13652/j.issn.1003-5788.2007.02.025.
[10]RUIZ-NAVAJAS Y,VIUDA-MARTOS M,SENDRA E,et al.In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils[J].Food Control,2013,30(2):386-392.DOI:10.1016/j.foodcont.2012.07.052.
[11]MA Q M,ZHANG Y,CRITZER F,et al.Physical,mechanical,and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil[J].Food Hydrocolloids,2016,52:533-542.DOI:10.1016/j.foodhyd.2015.07.036.
[12]BOURBON A I,PINHEIRO A C,CERQUEIRA M A,et al.Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight[J].Journal of Food Engineering,2011,106(2):111-118.DOI:10.1016/j.jfoodeng.2011.03.024.
[13]肖小年,吴凌伟,范青生,等.酒花浸膏及其异构化衍生物抗食品腐败菌的初步研究[J].天然产物研究与开发,2001,13(4):47-50.DOI:10.16333/j.1001-6880.2001.04.015.
[14]肖小年,马永花,易醒,等.六氢β-酸的抗氧化功能研究[J].江西农业大学学报,2008,30(3):517-520.DOI:10.13836/j.jjau.2008105.
[15]徐海宁,刘玉梅.六氢β-酸环糊精包合物与食品添加剂的协同抗氧化活性[J].食品科学,2018,39(7):33-40.DOI:10.7506/spkx1002-6630-201807006.
[16]徐海宁,普燕,刘玉梅.六氢β-酸环糊精包合物的抑菌活性及其稳定性[J].精细化工,2018,35(1):51-57;157.DOI:10.13550/j.jxhg.2018.01.008.
[17]LIU J,LIU S,WU Q Q,et al.Effect of protocatechuic acid incorporation on the physical,mechanical,structural and antioxidant properties of chitosan film[J].Food Hydrocolloids,2017,73:90-100.DOI:10.1016/j.foodhyd.2017.06.035.
[18]刘玉梅,汤坚,刘奎钫,等.新型抑菌剂六氢-β-酸的合成工艺研究[J].食品工业科技,2008,29(11):225-229.DOI:10.13386/j.issn1002-0306.2008.11.044.
[19]SUN L J,SUN J J,CHEN L,et al.Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material[J].Carbohydrate Polymers,2017,163:81-91.DOI:10.1016/j.carbpol.2017.01.016.
[20]高丹丹,江连洲,张超,等.响应面法优化普鲁兰多糖-明胶可食性膜制备工艺[J].食品科学,2012,33(18):21-24.
[21]SIEPMANNA J,PEPPAS N A.Modeling of drug release from delivery systems based on hydroxypropyl methylcellulose(HPMC)[J].Advanced Drug Delivery Reviews,2001,48:139-157.
[22]张玉亭,雷桥,包建强,等.乳清蛋白抗菌薄膜中山梨酸钾的扩散性研究[J].食品工业科技,2015,36(13):262-265.DOI:10.13386/j.issn1002-0306.2015.13.047.
[23]PELEG M.An empirical model for the description of moisture sorption curves[J].Journal of Food Science,1988,53(4):1216-1219.
[24]TALON E,TRIFKOVIC K T,VARGAS M,et al.Release of polyphenols from starch-chitosan based films containing thyme extract[J].Carbohydrate Polymers,2017,175:122-130.DOI:10.1016/j.carbpol.2017.07.067.
[25]YU W X,HU C Y,WANG Z W.Release of potassium sorbate from pectin-carboxymethyl cellulose films into food simulant[J].Journal of Food Processing and Preservation,2017,41(2):e12860.DOI:10.1111/jfpp.12860.
[26]卢星池,肖茜,邓放明.多糖类可食用膜研究进展[J].食品与机械,2014,30(4):261-265.DOI:10.13652/j.issn.1003-5788.2014.04.065.
[27]GALDEANO M C,MALI S,GROSSMANN M V E,et al.Effects of plasticizers on the properties of oat starch films[J].Materials Science and Engineering C,2009,29(2):532-538.DOI:10.1016/j.msec.2008.09.034.
[28]陈金凤,文玉,赵国华.响应面法优化阿魏酸淀粉酯膜制备工艺[J].食品科学,2015,36(24):23-28.DOI:10.7506/spkx1002-6630-201524004.
[29]陈默.大豆分离蛋白抑菌膜性能评价及抑菌剂释放研究[D].无锡:江南大学,2010:9.
[30]于文喜.果胶/纤维素基抗菌膜制备及抗菌剂释放研究[D].无锡:江南大学,2016:44-48.
[31]SOTO-VALDEZ H,AURAS R,PERALTA E.Fabrication of poly(lactic acid)films with resveratrol and the diffusion of resveratrol into ethanol[J].Journal of Applied Polymer Science,2011,121(2):970-978.DOI:10.1002/app.33687.
[32]ALMASI H,GHANBARZADEH B,DEHGHANNYA J,et al.Development of a novel controlled-release nanocomposite based on poly(lactic acid)to increase the oxidative stability of soybean oil[J].Food Additives&Contaminants:Part A,2014,31(9):1586-1597.DOI:10.1080/19440049.2014.935962.
[33]钱浩杰,穆宏磊,郜海燕,等.聚乳酸抗菌包装中麝香草酚在食品模拟物中迁移规律[J].食品科学,2018,39(3):274-281.DOI:10.7506/spkx1002-6630-201803041.