γ-环糊精包封/海藻酸钠-甲基纤维素核壳结构抗菌膜3d打印百里香和肉桂精油的制备

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI:10.1016/j.fpsl.2024.101406
Jasim Ahmed , Yu Zhang , Mohammed Maniruzzaman
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引用次数: 0

摘要

在这项工作中,我们报道了百里香和肉桂精油在γ-环糊精(GCD)壁材料中的包封,并随后评估了它们的性能,以便它们可以用于开发适合3D打印抗菌膜的水凝胶生物墨水。包封率在90% %以上,表明包封油对单核增生李斯特菌和伤寒沙门氏菌具有抑制和杀菌作用。采用同轴3D打印工艺,以GCD/EO为核心层,选定的水胶体共混物为壳层,制备了定制的核壳膜。表观粘度低于100 Pa。S有利于水凝胶的良好形状的打印。对显影膜的可印刷性和显微结构性能进行了表征。交联剂的加入提高了印刷薄膜的机械性能和光学性能。本工作指导选择GCD包封百里香和肉桂精油作为抗菌剂,以抑制显影膜中的病原体。
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Fabrication of 3D-printed thyme and cinnamon essential oils in γ-cyclodextrin encapsulates/sodium alginate-methylcellulose antimicrobial films with a core-shell structure
In this work, we report the encapsulation of thyme and cinnamon essential oils in γ-cyclodextrin (GCD) wall material and thereafter assess their properties so that they can be used in developing hydrogel bioink suitable for 3D printing of antimicrobial films. Encapsulation efficacy above 90 % demonstrated inhibitory and bactericidal activities of encapsulated oils against Listeria monocytogenes and Salmonella Typherium. A customized core and shell film was fabricated using GCD/EO as a core layer and selected hydrocolloid blends as the shell layer by a coaxial 3D printing process. An apparent viscosity below 100 Pa.s facilitates the printing of the hydrogel in good shape. The developed films were characterized for their printability and microstructural properties. The incorporation of cross-linkers enhances the mechanical and optical properties of printed films. This work guides the selection of GCD to encapsulate thyme and cinnamon essential oils as antimicrobial agents to inhibit pathogens in the developed films.
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来源期刊
Food Packaging and Shelf Life
Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science
CiteScore
14.00
自引率
8.80%
发文量
214
审稿时长
70 days
期刊介绍: Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
期刊最新文献
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