壳聚糖
气凝胶
化学
纳米颗粒
还原剂
淀粉
食物腐败
保质期
食品科学
化学工程
抗菌活性
材料科学
纳米技术
有机化学
细菌
工程类
生物
遗传学
作者
Lin Chen,Xuening Niu,Xiaojing Fan,Yaping Liu,Jingwen Yang,Xinglian Xu,Guanghong Zhou,Beiwei Zhu,Niamat Ullah,Xianchao Feng
出处
期刊:Food Control
[Elsevier]
日期:2022-06-01
卷期号:136: 108644-108644
被引量:21
标识
DOI:10.1016/j.foodcont.2021.108644
摘要
In this study, the CS-DAS aerogels were prepared using chitosan (CS) crosslinked by dialdehyde starch (DAS), with the best absorption and mechanical properties at the weight ratio of CS to DAS being 7:3. The copper nanoparticles (CuNPs) were first prepared by green reduction method, then encapsulated by liposomes (Lip-CuNPs) for controlling their sudden release. The antibacterial aerogels (CD/Lip-CuNPs) were developed by incorporating the Lip-CuNPs into the aerogel (7:3). The porous network structure of aerogels realized the further gradual release of CuNPs. The CD/Lip-CuNPs aerogels had good antimicrobial properties, which could preserve fresh pork for 14 d at 4 °C without spoilage. Moreover, the CuNPs migrated from the aerogels into fresh pork was at a safe level of 3.38 mg/kg after 14 d at 4 °C. The obtained antibacterial CD/Lip-CuNPs aerogels had the potential for extending the shelf life of fresh meat.
科研通智能强力驱动
Strongly Powered by AbleSci AI