纳米纤维素
化学
抗菌活性
食品科学
吸水率
细菌生长
吸收(声学)
细菌纤维素
生物量(生态学)
核化学
化学工程
制浆造纸工业
细菌
材料科学
有机化学
复合材料
纤维素
生物
生态学
工程类
遗传学
作者
Huaixiang Tian,Wei Li,Chen Chen,Haiyan Yu,Haibin Yuan
标识
DOI:10.1016/j.fpsl.2023.101194
摘要
Bacterial nanocellulose (BNC) as a nanomaterial originating from biomass, has received considerable attention in research concerning food preservation due to its multiple advantageous features; however, its application in chilled meat preservation has been hindered by its inherent lack of antibacterial capability as well as its limited water absorption capacity. In this study, BNC was oxidized selectively into oxidized bacterial nanocellulose (OBC) through 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) oxidation, thereby fabricating a preservation mat with antibacterial and high-water absorption properties, which was obtained by subsequent freeze-drying process. The physicochemical properties of the OBC mats with different carboxyl content (OBC-1: 0.25 mmol/g, OBC-2: 0.37 mmol/g, and OBC-3: 0.51 mmol/g) were compared and their effects on the preservation of chilled meat were evaluated. The results indicated that OBCs displayed excellent water absorption capacity and antibacterial properties. Their performance in chilled meat preservation was positively and significantly associated with their carboxyl content. After ten days of OBC application, the pH, total viable count, and total volatile base nitrogen of chilled meat were 6.58, 6.2 (log (CFU)), and 14.7 mg/100 g, respectively, which was superior to commercially available cotton fresh-keeping mats. This study suggests that TEMPO-mediated selective oxidation can effectively resolves the issues of limited antibacterial properties and insufficient water absorption associated with BNC. The prepared OBC mats have great potential in the field of chilled meat preservation.
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