摘要
该研究基于聚乙烯醇(Polyvinyl alcohol,PVA)和羧甲基壳聚糖(Carboxymethyl chitosan,CMCS),采用物理交联法制备PVA-CMCS复合水凝胶包载肉桂酸(Cinnamic acid,CA),以提升其抗菌性能并拓展肉桂酸的应用潜力。通过扫描电子显微镜、傅里叶变换红外光谱、X射线衍射及热稳定分析等方法对复合水凝胶的形貌、结构及热稳定性进行表征。结果表明,该水凝胶具有多孔网络结构和良好的热稳定性,可在200 mL水凝胶体系中有效负载不超过115 mg的CA。抑菌实验结果表明,当CA负载量为115 mg/200 mL时,PVA-CMCS-CA水凝胶对酸土脂环酸芽孢杆菌(Alicyclobacillus acidoterrestris)的抑菌效果(抑菌圈直径(25.87±0.93)mm)显著优于PVA-CMCS水凝胶((4.23±1.19)mm,P<0.05)。果汁贮藏实验表明,添加CA复合水凝胶后,橙汁和苹果汁中A.acidoterrestris菌落数量显著降低(P<0.05):7 d时水凝胶组菌落总数较未添加对照组分别至少减少2.26 log_(10)CFU/m L和1.63 log_(10)CFU/m L;14 d时水凝胶组菌落总数较未添加对照组分别至少减少1.43log_(10)CFU/m L和0.38 log_(10)CFU/m L。此外,水凝胶的应用对橙汁和苹果汁的p H值有所提高,但对总糖及可溶性固形物含量无显著影响。细胞毒性实验表明,不同CA负载量(19~115 mg/200 mL)的复合水凝胶对Caco-2细胞的活力均保持在80%以上,具有良好的安全性。研究结果为将CA开发成天然高效抗菌剂型及其在食品保鲜与安全控制领域的应用提供了理论依据。
This study focuses on preparation of the polyvinyl alcohol(PVA)-carboxymethyl chitosan(CMCS)composite hydrogel for the encapsulation of cinnamic acid(CA)using a physical crosslinking method,aiming to enhance its antimicrobial performance and expand the application potential of CA.The morphology,structure,and thermal stability of the composite hydrogel were characterized by scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD),and thermal stability analysis.The results showed that the hydrogel exhibited a porous network structure and good thermal stability,and it could effectively load up to 115 mg of CA in a 200 mL hydrogel system.Antibacterial tests revealed that when the CA loading was 115 mg/200 mL,the PVA-CMCS-CA hydrogel exhibited a significantly better antibacterial effect against Alicyclobacillus acidoterrestris((25.87±0.93)mm in the inhibition zone diameter)compared to the PVA-CMCS hydrogel((4.23±1.19)mm,P<0.05).Juice storage test showed that the addition of CA composite hydrogel significantly reduced the colony counts of A.acidoterrestris in both orange juice and apple juice(P<0.05).After 7 days,the total colony counts in the hydrogel added groups were decreased by at least 2.26 log_(10)CFU/mL and 1.63 log_(10)CFU/mL compared to the control group,respectively.These values were further reduced at least 1.43 log_(10)CFU/mL and 0.38 log_(10)CFU/mL,respectively after 14 days of storage.Moreover,the application of the hydrogel slightly increased the pH of orange and apple juices,but had no significant impact on the total sugar and soluble solids contents.Cytotoxicity tests indicated that the vitality of Caco-2 cells remained above 80%for all the hydrogel samples with CA loads in 19–115 mg/200 mL,demonstrating good safety.This study provides a theoretical basis for the development of cinnamic acid as a natural and efficient antimicrobial agent and its application in food preservation and safety control.
作者
周艳丽
王阳光
陆胜民
ZHOU Yanli;WANG Yangguang;LU Shengmin(Food and Pharmacy College,Zhejiang Ocean University,Zhoushan 316022,China;State Key Laboratory for Quality and Safety of Agro-Products,Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《食品科技》
北大核心
2025年第10期284-293,共10页
Food Science and Technology
基金
农产品质量安全全国重点实验室项目(2021DG700024-ZZ202210)
浙江省“三农六方”科技协作计划项目(2021SNLF013)。
关键词
复合水凝胶
表征
抑菌作用
酸土脂环酸芽孢杆菌
果汁保鲜
composite hydrogel
characterization
antibacterial activity
Alicyclobacillus acidoterrestris
juice preservation
