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肉桂精油-玉米淀粉基抗菌膜的制备及其性能 预览

Preparation and Properties of Corn Starch-Based Antimicrobial Films Incorporated with Cinnamon Essential Oil
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摘要 为研究新型抗菌降解包装材料,筛选肉桂精油等4种植物精油,以玉米淀粉、壳聚糖和魔芋葡甘露聚糖为成膜基质,甘油为增塑剂,吐温-80为表面活性剂,研究肉桂精油添加对复合膜机械性能、光学性能、阻水性能和抑菌性能的影响。结果表明:4种精油对金黄色葡萄球菌、大肠杆菌和沙门菌的抗菌活性依次为肉桂精油>牛至精油>百里香精油>迷迭香精油。随着肉桂精油质量浓度增加,复合膜的抗拉强度和水蒸气透过系数降低,断裂伸长率和不透明度升高。当肉桂精油质量浓度在15.0~20.0g/L时,复合膜色泽指数a^*值无明显差异(P>0.05),L^*值显著降低,b^*值和ΔE值显著增加(P<0.05)。添加肉桂精油显著提高了玉米淀粉基膜的抗菌能力(P<0.05),精油与吐温-80相互作用对革兰氏阴性的大肠杆菌具有协同作用,而对革兰氏阳性的金黄色葡萄球菌具有拮抗作用。当肉桂精油质量浓度为20.0g/L时,膜具有较好的物理性能和抗菌效果。本研究可为肉桂精油-玉米淀粉基可降解抗菌膜生产工艺参数的进一步优化提供参考。 In order to develop a new biodegradable antimicrobial packaging material,four typical essential oils including oregano oil,thyme oil,rosemary oil and cinnamon oil were screened for antimicrobial activity,and we investigated the effect of incorporating different concentrations of cinnamon oil on mechanical,optical and antimicrobial properties and water vapor permeability of composite films prepared using corn starch,chitosan and konjac glucomannan(KGM)as film forming materials,glycerol as a plasticizer and Tween-80 as a surfactant.The antibacterial activity against Staphylococcus aureus,Escherichia coli and Salmonella enterica of the essential oils was in the descending order of cinnamon oil>oregano oil>thyme oil>rosemary oil.Tensile strength(TS)and water vapor permeability of composite films decreased,while elongation at break(EAB)and opacity increased with the increase of cinnamon oil.The color parameter a^*value did not vary significantly(P>0.05),whereas L^*value significantly decreased and b^*andΔE values significantly increased with increasing cinnamon oil concentration from 15.0 to 20.0 g/L(P<0.05).The antimicrobial properties of composite films were improved significantly with the incorporation of cinnamon oil(P<0.05).The combination of Tween-80 and cinnamon oil demonstrated synergistic antimicrobial activity against Gram-negative E.coli,while an antagonistic effect against Gram-positive S.aureus was observed.The film with 20.0 g/L cinnamon oil had good physical and antimicrobial properties.However,further studies are needed to optimize the preparation of biodegradable antimicrobial cinnamon oil/corn starch-based films.
作者 肖力源 张淑瑶 周湘媛 周筱三 吴贺君 黎杉珊 申光辉 张志清 XIAO Liyuan;ZHANG Shuyao;ZHOU Xiangyuan;ZHOU Xiaosan;WU Hejun;LI Shanshan;SHEN Guanghui;ZHANG Zhiqing(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2019年第2期40-45,共6页 Food Science
基金 四川省科技厅应用基础项目(2016JY0118) 四川农业大学学科双支计划项目(03572107) 国家级大学生创新训练项目(201710626047).
关键词 复合膜 玉米淀粉 肉桂精油 物理性能 抑菌性能 composite film corn starch cinnamon essential oil physical properties antibacterial activity
作者简介 第一作者:肖力源(1992—)(ORCID:0000-0002-1454-6237),男,硕士研究生,主要从事粮油副产物开发利用研究。E-mail:xiaoliyuan123@163.com;通信作者:张志清(1976—)(ORCID:0000-0001-5871-6499),男,教授,博士,主要从事粮油副产物开发利用研究。E-mail:zqzhang721@163.com
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