百里香酚
化学
酪蛋白
环糊精
纳米纤维
抗菌剂
食品科学
静电纺丝
水解
香芹酚
核化学
色谱法
生物化学
化学工程
有机化学
精油
工程类
聚合物
作者
Jinming Dai,Wei Hu,Hongying Yang,Changzhu Li,Haiying Cui,Xiangzhou Li,Lin Lin
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-07-01
卷期号:382: 132369-132369
被引量:41
标识
DOI:10.1016/j.foodchem.2022.132369
摘要
There are still many limitations in the application of natural active compounds in meat preservation. Herein, thymol was first inserted into the cavity of β-cyclodextrin (β-CD) to form a stable inclusion complex (THY/β-CD-IC). The computational investigation showed that the optimized complexation energy for THY/β-CD-IC was -12.95 kcal mol-1. It contributed to the improvement of the thermal stability of thymol in the inclusion compound. Furthermore, the functionalized nanofibers (THY/β-CD-IC-NFs) loaded with THY/β-CD-IC were successfully fabricated by electrospinning of the mixture of casein and polyethylene oxide. When dealing with protease-producing bacteria, controllable release of thymol from THY/β-CD-IC-NFs was achieved through the response of casein to the hydrolysis of bacterial protease. The application results indicated that the prepared THY/β-CD-IC-NFs had a long-term antimicrobial activity for chilled beef preservation during 7-days storage. The information from this study presents a feasible strategy for the development of natural extracts for use in meat preservation.
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