Preparation and Characterization of Bio-Nanocomposites Film of Chitosan and Montmorillonite Incorporated with Ginger Essential Oil and Its Application in Chilled Beef Preservation
文献类型： 外文期刊
作者： Zhang, Yin-Ping 1 ; Wang, Xin 2 ; Shen, Yi 2 ; Thakur, Kiran 2 ; Zhang, Jian-Guo 2 ; Hu, Fei 2 ; Wei, Zhao-Jun 2 ;
作者机构： 1.Anhui Acad Agr Sci, Crop Res Inst, Hefei 230031, Peoples R China
2.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230601, Peoples R China
3.North Minzu Univ, Sch Biol Sci & Engn, Collaborat Innovat Ctr Food Prod & Safety, Yinchuan 750021, Ningxia, Peoples R China
关键词： ginger essential oil; bio-nanocomposite films; antibacterial activity; chilled beef; shelf life; food preservation
期刊名称：ANTIBIOTICS-BASEL （ 影响因子：4.639； 五年影响因子：4.849 ）
ISSN： 2079-6382
年卷期： 2021 年 10 卷 7 期
页码：
收录情况： SCI
摘要： In this study, bio-nanocomposite films containing different proportions of ginger essential oil (GEO), chitosan (Ch), and montmorillonite (MMT) were prepared and characterized, and the antibacterial effect of bio-nanocomposite films on chilled beef was evaluated. Fourier transform infrared analysis showed a series of intense interactions among the components of the bio-nanocomposite films. The infiltration of GEO increased the thickness of the film, reduced the tensile strength of the film, and increased the percentage of breaking elongation and the water vapor permeability. The migration of phenols in the films began to increase exponentially and reached equilibrium at about 48 h. The bio-nanocomposite films (Ch +0.5% GEO group, and Ch + MMT + 0.5% GEO group) effectively delayed the rise of pH, hue angle, and moisture values of chilled beef with time and slowed down the lipid oxidation and the growth of surface microorganisms on chilled beef. Altogether, the prepared biological nanocomposites can be used as promising materials to replace commercial and non-degradable plastic films.
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