活性包装薄膜的功能特性表征及对食品保鲜作用的研究进展

本文综述了活性包装薄膜的功能特性表征与对食品保鲜作用的研究进展,归纳总结了薄膜抗菌和抗氧化功能的表征方法,并从这两个方面介绍了薄膜对食品的保鲜作用,旨在为今后的研究提供参考。活性包装薄膜抗菌功能的表征方法主要有抑菌圈法、抑菌率法、微生物生长曲线法和包装食品直接测定法等,抗氧化功能的表征方法主要有自由基清除法、铁离子还原/抗氧化能力法和包装食品直接测定法等。薄膜对食品的保鲜作用主要体现在薄膜对所包装食品中微生物生长的抑制,对脂类、蛋白质氧化进程的减缓以及食品货架期的延长。     

姜黄素天然高分子智能活性包装膜研究进展

随着人民大众对食品安全和质量的要求不断提高,食品保鲜技术得到了迅速地发展,其中食品智能活性包装膜成为研究的重点。姜黄素是从姜黄根茎中提取分离得到的黄色多酚类化合物,是一种具有抗菌、抗氧化、pH响应性等特点的中药化学成分,研究人员根据姜黄素的特性研发了一系列负载姜黄素的智能活性包装膜。高分子材料因良好的力学性能、可降解性和生物相容性越来越受到研究者的关注,已被广泛作为智能活性包装膜的基材。该文对负载姜黄素的天然高分子智能包装膜或活性包装膜在食品保鲜领域中的应用进行综述,为中药化学成分姜黄素在食品保鲜领域中的进一步开发和应用提供一定的参考。     

肉桂精油纳米乳的制备及抗菌活性研究

肉桂精油具有良好的抗菌和抗氧化特性,由于存在挥发性强、水溶性差等问题,制约了其在食品保鲜领域的应用。研究证实,纳米乳化技术能够有效提高精油的水溶性及稳定性。文章以壳聚糖与果胶为壁材制备肉桂精油纳米乳(cinnamon essential oil nanoemulsion, CON),并评价了其抗菌活性。结果表明,超声波法制备CON的最优参数：肉桂精油添加量为1%～2%,壳聚糖与果胶的体积比为1∶1,超声波处理时间为7.5 min,超声波功率为450 W;制备的纳米乳粒径分布在10～150 nm,分散性及稳定性最好;CON对大肠杆菌O157:H7(Escherichia coli O157:H7)、单增李斯特菌(Listeria monocytogenes)和假单胞菌CM2(P.deceptionensis CM2)的最小抑菌浓度分别为0.500,0.250,0.125μL/mL,表明CON具有较好的抑菌活性。该研究结果将为CON在食品保鲜中的应用提供理论依据和技术支撑。     

石榴皮抗菌活性及其在食品保鲜中的应用研究进展

石榴皮具有很好的抗氧化和广谱的抗菌活性,可以阻止食品的腐烂变质,在食品保鲜中具有较高的应用价值。文中对近10年来石榴皮提取物的抗菌活性及在食品防腐保鲜中的应用研究进行了论述,展望了其应用前景。     

壳聚糖/石榴皮提取物复合膜在猪肉饼保鲜中的应用

壳聚糖(CH)膜被广泛的应用于食品保鲜领域中,本研究通过向壳聚糖膜中添加石榴皮提取物(PRP)制备具有抗氧化和抗菌活性的复合膜,并研究其对猪肉的保鲜效果。在4±1℃的条件下,采用CH-PRP膜或CH膜包裹猪肉饼,进行为期20 d的储藏保鲜,测定猪肉饼的pH值、细菌总数、硫代巴比妥酸值(TBARS)、高铁肌红蛋白(MetMb)和感官品质等指标的变化。对照组未使用膜包装。对于微生物学指标,与对照组相比,CH和CH-PRP组的保质期均延长了8 d。此外,CH-PRP膜能有效抑制硫代巴比妥酸活性物和肌红蛋白含量的增加。在整个储存期,CH-PRP组猪肉饼的感官品质一直维持在可接受的范围内。通过观察发现,CH-PRP膜在储藏过程中缓慢释放抗氧化酚类化合物。因此,壳聚糖/石榴皮提取物复合膜是一种兼具抗菌和抗氧化效果的保鲜膜,能有效延长猪肉饼的保质期。     

壳聚糖复合膜在果蔬保鲜中的应用

壳聚糖具有良好的生物相容性、可生物降解性、安全性、成膜性、抗菌性等,常用于果蔬保鲜。但由于机械性能和生物活性不足,为了增强其理化性能和生物活性,常添加生物聚合物、抗菌剂、抗氧化剂等功能成分以提高膜综合性能。综述了壳聚糖膜和壳聚糖/多糖、壳聚糖/蛋白质、壳聚糖/脂质、壳聚糖/抗菌剂、壳聚糖/抗氧化剂等壳聚糖基复合膜在果蔬保鲜中的应用进展,从壳聚糖的诱导活性、成膜特性和抗菌活性三个方面总结了壳聚糖膜的保鲜机理,分析了壳聚糖基复合膜目前在果蔬保鲜实际应用中存在的问题,并对未来发展方向进行了展望,以期为开发安全、高效、绿色、经济的壳聚糖基果蔬保鲜膜提供一定的理论指导。     

壳聚糖的抗菌防腐活性及其在食品保藏中的应用

壳聚糖具有强烈、广谱的抗菌活性，大量研究表明壳聚糖可抑制食品中普遍存在的致病菌和非致病菌的活性，利用壳聚糖作为天然食品保鲜剂和防腐剂已成为壳聚糖的研究热点。     

乳酸菌的抑菌活性及在肉品保鲜中的应用

乳酸菌以其天然、强抗菌性及安全可靠等优势,逐步成为取代传统食品保鲜技术的关键技术之一.综述了乳酸菌的抑菌活性及其在肉品保鲜中的应用与发展趋势,为研究开发新型食品保鲜技术提供依据.     

茶多酚@沸石咪唑酯骨架材料/壳聚糖/海藻酸钠活性包装膜的制备及表征

本实验以海藻酸钠（sodium alginate,SA）和壳聚糖（chitosan,CS）为成膜基材,并以不同添加量（分别为0%（质量分数,后同）、1%、2.5%、5%）茶多酚（tea polyphenols,TP）@沸石咪唑酯骨架材料（zeolitic imidazolate framework-8,ZIF-8）纳米复合材料为功能性成分,通过层层组装的方式制备TP@ZIF-8/CS/SA复合膜。利用场发射扫描电子显微镜、热重分析仪、差示扫描量热仪、傅里叶红外光谱仪、质构仪、色差仪等对复合膜的形貌、组成进行表征。结果表明,TP@ZIF-8纳米复合材料添加量为5%时改变了CS/SA复合膜的颜色,并且影响了复合膜的微观形态,还增强了复合膜的热稳定性、阻隔性能和机械性能。此外,TP@ZIF-8纳米复合材料的加入使该复合膜表现出良好的抗氧化和抑菌效果。综上,本实验制备出一种具有抗菌和抗氧化的生物可降解活性包装膜,该活性包装膜在食品保鲜领域具有良好的应用前景。     

植物精油壳聚糖基活性包装膜的制备及保鲜效果研究

以龙眼核精油为活性成分的壳聚糖为基膜材料制备具有抗菌抗氧化性能的绿色环保可降解的复合膜,并利用鸡蛋进行保鲜效果研究。用4种不同有机溶剂提取龙眼核精油,并通过单因素实验测定4种不同龙眼核精油其抗氧化性及抑菌性能,选取最优龙眼核精油与壳聚糖配制对鸡蛋进行涂膜研究其对鸡蛋的保鲜效果,并运用流延法制备活性包装膜以及测定包装膜的性能。4种提取剂中,乙醇所提取的龙眼核精对自由基清除效果最佳且有明显抑菌效果。鸡蛋在贮藏第0、7、14、21、28天的鸡蛋各指标的检测结果表明,壳聚糖涂膜和龙眼核精油涂膜对鸡蛋均具有保鲜效果,通过与空白组的比较,综合检测指标结果表明,龙眼核精油对鸡蛋的保鲜效果最好。龙眼核精油-壳聚糖复配制得的活性包装膜在抑菌方面效果优于壳聚糖膜并且力学性能优良。龙眼核精油与壳聚糖复配制得的活性包装膜有良好的抗氧化及抑菌性能,并且对鸡蛋的保鲜效果有增强作用。     

不同脱乙酰度蚕蛹壳聚糖抑菌性能的比较

研究了3种不同脱乙酰度蚕蛹壳聚糖对9种供试菌的抑菌效果。结果表明:3种壳聚糖对蜡状芽孢杆菌、鼠伤寒杆菌、枯草芽孢杆菌、白色念珠球菌、绿脓假单胞菌、大肠杆菌和金黄色葡萄球菌有明显的抑制作用,对巨大芽孢杆菌和嗜热脂肪芽孢杆菌的抑制作用不明显。随着壳聚糖溶液浓度的增大,其抑菌能力也增强。3种壳聚糖的抑菌活性为:脱乙酰度为95.96%的壳聚糖>脱乙酰度为86.45%的壳聚糖>脱乙酰度为78.12%的壳聚糖。壳聚糖的抑菌活性呈现随pH降低而增加的趋势,当pH值在pH 4.0～5.0,壳聚糖对所有供试菌均能完全抑制。高脱乙酰度蚕蛹壳聚糖作为热加工食品的防腐剂,可稳定保持其抑菌防腐性能。     

Antimicrobial activity of lactoferrin against foodborne pathogenic bacteria incorporated into edible chitosan film

The objectives of this research were to develop and characterize edible chitosan film containing lactoferrin as a natural antimicrobial agent, and to investigate the combination effects of lactoferrin with lysozyme in chitosan film against the growth of Escherichia coli O157:H7 and Listeria monocytogenes. Chitosan films containing lactoferrin, lysozyme, or nisin were fabricated, and the antimicrobial concentrations were 0.5, 1, or 2 mg in a circular disc of chitosan film. Three concentrations of lactoferrin or EDTA (0.28, 0.56, or 1.12 mg per disc) were also incorporated into the chitosan film containing lysozyme to investigate the combination effects of lactoferrin. The water barrier properties of the chitosan films containing lactoferrin were characterized. The antimicrobial activities against E. coli O157:H7 and L. monocytogenes were determined using the agar diffusion assay and cell count assay. The chitosan films containing lactoferrin less than 1 mg per disc did not alter the water vapor permeability of the chitosan film. Although the film containing lysozyme exhibited significant antimicrobial activity, the incorporation of lactoferrin alone into chitosan film did not exhibit significant antimicrobial activity against both E. coli O157:H7 and L. monocytogenes. However, the combination of lactoferrin with lysozyme-containing chitosan film significantly decreased the growth of E. coli O157:H7, exhibiting a comparable effect to that of the combination of EDTA with lysozyme (P < 0.05). Furthermore, the combination of lactoferrin with lysozyme in chitosan film exhibited greater reduction in the growth of L. monocytogenes than did the combination EDTA with lysozyme, resulting in an approximate 3-log reduction.     

Biological activities of chitosan and chitooligosaccharides

Chitosan and its oligosaccharides, which are known to possess multiple functional properties, have attracted considerable interest due to their biological activities and potential applications in the food, pharmaceutical, agricultural and environmental industries. Many researchers have focused on chitosan as a potential source of bioactive materials in the past few decades. This review focuses on the biological activities of chitosan and chitooligosaccharides based on our and others’ latest research results, including hypocholesterolemic, antimicrobial, immunostimulating, antitumor and anticancer effects, accelerating calcium and iron absorption, anti-inflammatory, antioxidant and Angiotensin-I-converting enzyme (ACE) inhibitory activities and so on, which are all correlated with their structures and physicochemical properties. The bioactivities summarized here may provide novel insights into the functions of chitosan, its derivatives or oligosaccharides and potentially enable their use as functional-food components and additives.     

Antimicrobial properties of chitosan and mode of action: a state of the art review

Owing to its high biodegradability, and nontoxicity and antimicrobial properties, chitosan is widely-used as an antimicrobial agent either alone or blended with other natural polymers. To broaden chitosan's antimicrobial applicability, comprehensive knowledge of its activity is necessary. The paper reviews the current trend of investigation on antimicrobial activities of chitosan and its mode of action. Chitosan-mediated inhibition is affected by several factors can be classified into four types as intrinsic, environmental, microorganism and physical state, according to their respective roles. In this review, different physical states are comparatively discussed. Mode of antimicrobial action is discussed in parts of the active compound (chitosan) and the target (microorganisms) collectively and independently in same complex. Finally, the general antimicrobial applications of chitosan and perspectives about future studies in this field are considered.     

壳聚糖载银抗菌纱的制备及性能初探

涤纶丝广泛用于抗菌纱和织物的制备。近年来,许多抗菌物质逐渐商业化,替代抗菌物质已成为抗菌纱加工研究的重要目的。大多数抗菌物质是通过直接浸泡或涂层的方式加载在抗菌纱上的。研究旨在通过二浸二压的纺织品整理工艺,将壳聚糖载银溶液固定到涤纶纱线上。通过扫描电子显微镜分析了纱线涂层前后结构的变化,并测试了其对金黄色葡萄球菌和大肠埃希菌的抗菌性能。试验结果表明,经壳聚糖载银溶液涂层处理的涤纶纱线均具有较好的抗菌性能,且试样R-3具有更优的抗菌效果。     

壳聚糖的抑菌机理及抑菌特性研究进展

本文介绍了壳聚糖的抑菌作用及其在食品防腐保鲜方面的应用，还对壳聚糖的抑菌机理及其影响因素进行了较为全面的讨论。     

Chitosan application for active bio-based films production and potential in the food industry: Review

During the past decade, there was an increasing interest to develop and use bio-based active films which are characterized by antimicrobial and antifungal activities in order to improve food preservation and to reduce the use of chemical preservatives. Biologically active bio-molecules such as chitosan and its derivatives have a significant potential in the food industry in view of contaminations associated with food products and the increasing concerns in relation with the negative environmental impact of conventional packaging materials such as plastics. Chitosan offers real potential for applications in the food industry due to its particular physico-chemical properties, short time biodegradability, biocompatibility with human tissues, antimicrobial an antifungal activities, and non-toxicity. Thus, chitosan-based films have attracted serious attention in food preservation and packaging technology. This is mainly due to a fact that chitosan exhibits high antimicrobial activity against pathogenic and spoilage micro-organisms, including fungi, and both Gram-positive and Gram-negative bacteria. The aim of the present review was to summarize the most important information on chitosan from its bioactivity point of view and to highlight various preparative methods used for chitosan-based active bio-films and their potential for applications in the food preservation and packaging technology.     

冬凌草提取物与壳聚糖复合膜物理特性分析和对鸡蛋的保鲜效果研究

为开发新型可降解抗菌包装材料,以壳聚糖和冬凌草提取物为原料制备复合膜,测试了复合膜的物理特性和抑菌活性,并研究了其对鸡蛋的保藏效果。试验结果显示,冬凌草提取物对复合膜抑菌活性、透光率和水蒸气透过率影响显著(P<0.05),当其添加量为0.5 mg/mL时,复合膜具有较好的物理性能和抑菌活性,其抑菌率为89.3%,膜厚度0.036 mm,拉伸强度为30.57 MPa,断裂伸长率为26.94%,水蒸气透过率为0.117 g·mm/m^2·kPa·h,透光率为58.04%;对鲜蛋和污染蛋进行涂膜保鲜,20℃储藏42 d,其失重率为1.40%,蛋黄指数大于0.30,哈夫单位值大于40,pH值为9.2,菌落总数为0.15×10^3 cfu/mL左右。涂膜组鸡蛋的鲜度指标显著优于对照组(P<0.05),这表明冬凌草提取物与壳聚糖复合膜能延长鸡蛋的保藏期。     

壳聚糖/植物精油可食性抗菌膜研究进展

壳聚糖包埋植物精油制备的可食性抗菌膜具有原料来源广泛、可食、可降解,抗菌效果强等优势,在食品保鲜领域显示了重要的应用价值。本文综述了壳聚糖和精油各自的结构、性质、壳聚糖/精油复合膜及添加了其它天然高分子如蛋白质、淀粉等的复合可食性抗菌膜的研究进展,同时指出了目前该研究领域中存在的问题,并对未来的研究方向进行了展望,为壳聚糖/植物精油复合可食性抗菌膜研究的进一步开发利用提供参考。     

Chitosan and mint mixture: A new preservative for meat and meat products

Meat is prone to both microbial and oxidative spoilage and therefore it is desirable to use a preservative with both antioxidant and antimicrobial properties. Mint extract alone had good antioxidant activity but poor antimicrobial activity, while chitosan alone showed poor antioxidant activity with excellent antimicrobial properties. Therefore, the potential of chitosan and mint mixture (CM), as a preservative for meat and meat products, was investigated. Addition of chitosan to mint extract did not interfere with the antioxidant activity of mint. In the case of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, the IC₅₀ value for CM (17.8 μg/ml) was significantly (p ? 0.05) lower than that for mint extract (23.6 μg/ml). CM efficiently scavenged superoxide and hydroxyl radicals. The antimicrobial activities of CM and chitosan were comparable against the common food spoilage and pathogenic bacteria, the minimum inhibitory concentration being 0.05%. CM was more effective against Gram-positive bacteria. The shelf life of pork cocktail salami, as determined by total bacterial count and oxidative rancidity, was enhanced in CM-treated samples stored at 0–3 °C.