羧甲基纤维素
海藻酸钠
淀粉
食品科学
圆角(机械)
食品包装
纤维素
钠
化学
材料科学
化学工程
复合材料
有机化学
工程类
作者
Xiqian Tan,Anqi Sun,Fangchao Cui,Qiuying Li,Dangfeng Wang,Xuepeng Li,Jianrong Li
标识
DOI:10.1016/j.fochx.2024.101537
摘要
Edible film is now a trend in the food packaging industry. In this study, edible films were prepared by adding two Bacillus spp. (Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12) to a cassava starch and carboxymethyl cellulose sodium matrix. The structural, physicochemical, and biological characteristics of the film were analyzed, and its application in salmon preservation was explored. The film had a dense structure and no pores, indicating that its polymeric components were compatible with each other. The addition of Bacillus spp. increased the antioxidant activity of the film and its ability to eliminate hydroxyl radicals (84.57% and 91.86%, respectively). The film also showed good antibacterial activity against several pathogens and underwent complete degradation in natural soil within 12 days. The film significantly reduced the total coliform count of salmon and extended its shelf life by 3 days, demonstrating its value as a food-packaging material.
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