摘要
以聚乙烯醇(PVA)和蒸馏水为原料,丙三醇为增塑剂,采用溶液流延法制备含有不同比例(0%、1%、2%、4%)纳米银(AgNPs)的PVA/AgNPs复合薄膜,并对薄膜的机械性能、阻隔性和抑菌性进行表征测试,选择合适的薄膜应用于生鲜面叶保鲜,研究其对生鲜面叶品质的影响。发现4%的PVA/AgNPs薄膜具有较好的机械性能、阻隔性和抑菌性,对金黄色葡萄球菌的抑菌圈直径达到了(11.67±0.29)mm。因此选用含量为4%的PVA/AgNPs薄膜来保鲜生鲜面叶,测定生鲜面叶在4℃贮藏期间的品质变化。结果表明:纳米银添加量为4%的PVA/AgNPs薄膜,能够明显延缓生鲜面叶中菌落总数的增长,较好的维持生鲜面叶贮藏过程中的色泽、pH和酸度,显著降低生鲜面叶的蒸煮损失,提高生鲜面叶的品质,且生鲜面叶中银的迁移量符合国家标准规定。综上所述,PVA/AgNPs复合薄膜具有良好的抑菌效果,能够有效维持生鲜面叶的品质,延长贮藏时间,为面制品保鲜包装提供了新的思路和方法。
In this study,polyvinyl alcohol(PVA)and distilled water were used as raw materials,glycerol was used as plasticizer.The PVA/AgNPs composite films with different proportions of silver nanoparticles(0%,1%,2%and 4%)were prepared by solution casting method.The mechanical properties,barrier property and antibacterial property of the films were characterized.The suitable film was applied to the fresh-keeping of fresh noodles leaf,and its effect on the quality of fresh noodles leaf was studied.The results showed that 4%PVA/AgNPs films had better mechanical properties,barrier properties and antibacterial properties.The diameter of the inhibitory circle against Staphylococcus aureus reached 11.67±0.29 mm.PVA/AgNPs film with 4%nano-silver content was selected to preserve fresh noodles leaf and determine the quality changes of fresh noodles leaf during the storage period at 4℃.The preservation results showed that 4%PVA/AgNPs film could significantly delayed the growth of total colony counts,maintained the color,pH and acidity of the fresh noodles leaf during the storage period.Furthermore,4%PVA/AgNPs film significantly reduced the cooking loss,improved the quality and the migration of the silver in the fresh noodles leaf,which the national standards.The above study showed that PVA/AgNPs film had the excellent antibacterial effect,and effectively maintained the quality of fresh noodle leaf and prolong the storage time,which can provide a new method for the packaging of noodle products.
作者
张艳平
王申丽
任顺成
ZHANG Yan-ping;WANG Shen-li;REN Shun-cheng(College of Food Science and Engineering,Henan University of Technology,Zhengzhou,Henan 450001,China)
出处
《粮油食品科技》
CAS
CSCD
北大核心
2024年第4期192-200,共9页
Science and Technology of Cereals,Oils and Foods
基金
国家自然科学基金项目(32202063)
河南工业大学博士基金项目(2021BS053)
河南省重点研发专项(221111112000)。
