复合数
壳聚糖
纳米-
保质期
热稳定性
食品包装
化学工程
材料科学
化学
复合材料
食品科学
有机化学
工程类
作者
Qiuya Ji,Jin Zhou,Wanlu Ding,Yating Wu,Chunjie Liu,Kang Yu,Nannan Zhang,Guoguo Jin,Peiran Lu,Di Bao,Lin Mei
标识
DOI:10.1016/j.fpsl.2023.101212
摘要
The use of nanotechnology has contributed to conquer the disadvantages of oil-loaded food packaging by altering their properties. In this study, chitosan (CS) composite films were fabricated using a novel nano-encapsulation system: ethanol extract of propolis (EEP)-phosphatidylcholine (PC)-tea seed oil (TSO) nano-microcapsules. X-ray diffraction results indicated that the nano-microcapsules were biocompatible with CS. Uniformly dispersed EEP-PC-TSO nano-microcapsules in CS improved the UV-blocking ability, thermal stability, structural densification, yellowing, and water vapor permeability of the composite films, the release of TSO occurs gradually and under controlled conditions. Compared with a simple mixture film of CS/PC/TSO/EEP, the CS film based on nano-microcapsules containing EEP-PC-TSO was more effective at reducing total bacterial count, thiobarbituric acid reactants (TBARS), and total volatile basic nitrogen (TVB-N) values, extending the shelf life of pork tenderloin. In summary, this CS composite film based on EEP-PC-TSO nano-microcapsules could be applied as a potential preservative film for food packaging.
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