姜黄素
扩展青霉
化学
抗菌剂
食物腐败
灰葡萄孢菌
食品科学
菌丝体
活性包装
食品包装
微生物学
细菌
生物化学
生物
有机化学
植物
采后
遗传学
作者
Lixin Kang,Qiufang Liang,Abdul Qayum,Arif Rashid,Xiaofeng Ren,Haile Ma
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-01
卷期号:420: 136142-136142
被引量:10
标识
DOI:10.1016/j.foodchem.2023.136142
摘要
To prevent food spoilage caused by microbial infection, the development of an environmentally friendly antimicrobial preservation material is crucial. Here, the microporous γ-CD-MOFs was utilized to encapsulate the hydrophobic active substance curcumin, resulting in the preparation of a non-toxic antimicrobial material (Cur-CD-MOFs). The results revealed that curcumin encapsulation in Cur-CD-MOFs occurred primarily in the carbonyl group, benzene ring, and enolic side ring of curcumin. The Cur-CD-MOFs had a 100% bactericidal effect on Escherichia coli and Staphylococcus aureus at 4 h and 8 h, and a strong inhibitory effect on aerial mycelium of Penicillium expansum and Botrytis cinerea. Furthermore, the incorporation of Cur-CD-MOFs improved the Pul/Tre film barrier and mechanical properties. The effectiveness of Cur-CD-MOFs-Pul/Tre in retaining fruit freshness was validated using Centennial Seedless grapes. This study confirmed that Cur-CD-MOFs is a promising antibacterial material, and Cur-CD-MOFs-Pul/Tre will be a potent candidate for food preservation.
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