共 3 条
Novel antimicrobial polyvinyl alcohol film by incorporating β-cyclodextrin/ berberine inclusion complex preserving the storage quality of salmon fillets
被引:2
|作者:
Chen, Lu
[1
]
Zhang, Han
[1
]
Li, Shaojie
[3
]
Li, Yufeng
[4
]
Zhao, Yong
[1
,5
]
Zeng, Qiaohui
[2
]
Liu, Haiquan
[1
,5
]
Wang, Jing Jing
[1
,2
]
机构:
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Foshan Univ, Guangdong Prov Key Lab Intelligent Food Mfg, Foshan 528225, Peoples R China
[3] Shanghai Jiao Tong Univ, Shanghai Peoples Hosp 6, Shanghai 200233, Peoples R China
[4] Anhui Polytech Univ, Coll Biol & Food Engn, Wuhu 241000, Peoples R China
[5] Minist Agr & Rural Affairs, Lab Qual & Safety Risk Assessment Aquat Prod Stora, Shanghai 201306, Peoples R China
关键词:
Polyvinyl alcohol;
Photodynamic inactivation;
Aggregation-induced emission;
Berberine;
Antimicrobial packaging films;
PHOTODYNAMIC INACTIVATION;
EFFICIENT;
EMISSION;
SURFACE;
D O I:
10.1016/j.fpsl.2024.101354
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
Antimicrobial packaging film mediated by photodynamic inactivation (PDI) based on biodegradable polymers is promising. The photosensitizer berberine chloride (BBR) was encapsulated into the beta-cyclodextrin (CD) to exert its aggregation-induced emission (AIE) property. On this basis, novel PDI-mediated polyvinyl alcohol (PVA) films were fabricated by incorporating the CD/BBR inclusion complex. The PVA/CD/BBR films had high light transmittance (similar to 70 %) in the visible light range, and possessed good biodegradability with the water absorption of 76 % and water solubility of 31 %. Besides, the films exhibited good mechanical properties with the tensile strength of 62.53 MPa at elongation break of 69.14 %, owing to the formation of hydrogen bonds between the PVA and CD/BBR. The PDI-mediated films were irradiated (14.4 J/cm(2)) to produce ROS to kill similar to 4 log CFU/mL of Listeria monocytogenes and Vibrio parahaemolyticus. In addition, the films potently inactivated native bacteria (0.92 log CFU/g) on salmon fillets after 9 days of storage, and maintained their sensory quality, water holding capacity, and notably, inhibited the chemical changes of salmon fillets to extend the shelf-life for at least 3 days.
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页数:12
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