肉桂精油-玉米淀粉基抗菌膜的制备及其性能
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摘要
为研究新型抗菌降解包装材料,筛选肉桂精油等4种植物精油,以玉米淀粉、壳聚糖和魔芋葡甘露聚糖为成膜基质,甘油为增塑剂,吐温-80为表面活性剂,研究肉桂精油添加对复合膜机械性能、光学性能、阻水性能和抑菌性能的影响。结果表明:4种精油对金黄色葡萄球菌、大肠杆菌和沙门菌的抗菌活性依次为肉桂精油>牛至精油>百里香精油>迷迭香精油。随着肉桂精油质量浓度增加,复合膜的抗拉强度和水蒸气透过系数降低,断裂伸长率和不透明度升高。当肉桂精油质量浓度在15.0～20.0 g/L时,复合膜色泽指数a*值无明显差异(P>0.05),L*值显著降低,b*值和ΔE值显著增加(P<0.05)。添加肉桂精油显著提高了玉米淀粉基膜的抗菌能力(P<0.05),精油与吐温-80相互作用对革兰氏阴性的大肠杆菌具有协同作用,而对革兰氏阳性的金黄色葡萄球菌具有拮抗作用。当肉桂精油质量浓度为20.0 g/L时,膜具有较好的物理性能和抗菌效果。本研究可为肉桂精油-玉米淀粉基可降解抗菌膜生产工艺参数的进一步优化提供参考。
In?order?to?develop?a?new?biodegradable?antimicrobial?packaging?material,?four?typical?essential?oils?including?oregano?oil,?thyme?oil,?rosemary?oil?and?cinnamon?oil were?screened?for?antimicrobial?activity,?and?we?investigated?the?effect?of?incorporating?different?concentrations?of?cinnamon?oil?on?mechanical,?optical?and?antimicrobial?properties?and?water?vapor?permeability?of?composite?films?prepared?using?corn?starch,?chitosan?and?konjac?glucomannan (KGM)?as?film?forming?materials,?glycerol?as?a?plasticizer?and?Tween-80?as?a?surfactant.?The?antibacterial?activity?against Staphylococcus aureus, Escherichia coli and?Salmonella enterica?of?the?essential?oils?was?in?the?descending?order?of?cinnamon?oil?>?oregano?oil?>?thyme?oil?>?rosemary?oil.?Tensile?strength (TS)?and?water?vapor?permeability?of?composite?films?decreased,?while?elongation?at?break (EAB)?and?opacity?increased?with?the?increase?of?cinnamon?oil.?The?color?parameter?a*?value?did?not?vary?significantly (P?>?0.05),?whereas?L*?value?significantly?decreased?and?b*?and?ΔE values?significantly?increased?with?increasing?cinnamon?oil?concentration?from?15.0?to?20.0?g/L (P
In?order?to?develop?a?new?biodegradable?antimicrobial?packaging?material,?four?typical?essential?oils?including?oregano?oil,?thyme?oil,?rosemary?oil?and?cinnamon?oil were?screened?for?antimicrobial?activity,?and?we?investigated?the?effect?of?incorporating?different?concentrations?of?cinnamon?oil?on?mechanical,?optical?and?antimicrobial?properties?and?water?vapor?permeability?of?composite?films?prepared?using?corn?starch,?chitosan?and?konjac?glucomannan (KGM)?as?film?forming?materials,?glycerol?as?a?plasticizer?and?Tween-80?as?a?surfactant.?The?antibacterial?activity?against Staphylococcus aureus, Escherichia coli and?Salmonella enterica?of?the?essential?oils?was?in?the?descending?order?of?cinnamon?oil?>?oregano?oil?>?thyme?oil?>?rosemary?oil.?Tensile?strength (TS)?and?water?vapor?permeability?of?composite?films?decreased,?while?elongation?at?break (EAB)?and?opacity?increased?with?the?increase?of?cinnamon?oil.?The?color?parameter?a*?value?did?not?vary?significantly (P?>?0.05),?whereas?L*?value?significantly?decreased?and?b*?and?ΔE values?significantly?increased?with?increasing?cinnamon?oil?concentration?from?15.0?to?20.0?g/L (P
引文
[1]SHOJAEE-ALIABADI?S,?HOSSEINI?H,?MOHAMMAD?M?A,?et?al.Characterization?of?antioxidant-antimicrobial?Κ-carrageenan?films containing?Satureja hortensis?essential?oil[J].?International?Journal of?Biological?Macromolecules,?2013,?52:?116-124.DOI:10.1016/j.ijbiomac.2012.08.026.
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[8]杜会云,赵寿经,王新伟,等.壳聚糖、溶菌酶和牛至油对大豆分离蛋白膜抑菌效果的影响[J].食品与发酵工业,?2011,?37(1):?52-56.DOI:10.13995/j.cnki.11-1802/ts.2011.01.018.
[9]?BALOUIRI?M,?SADIKI?M,?IBNSOUDA?S?K.?Methods?for in vitro?evaluating?antimicrobial?activity:?a?review[J].?Journal of?Pharmaceutical?Analysis,?2016,?6(2):?71-79.DOI:10.1016/j.jpha.2015.11.005.
[10]全国塑料标准化技术委员会.塑料拉伸性能的测定第3部分:薄膜和薄片的试验条件:?GB/T?1040.3-2006[S].北京:中国标准出版社,2016:1-2.
[11]全国塑料标准化技术委员会物理力学试验方法分会.塑料薄膜和片材透水蒸气性试验方法杯式法:?GB?1037-1988[S].北京:中国标准出版社,1988:3-5.
[12]?TUN??S,?DUMAN?O.?Preparation?of?active?antimicrobial?methyl cellulose/carvacrol/montmorillonite?nanocomposite?films?and investigation?of?carvacrol?release[J].?LWT-Food?Science?and Technology,?2011,?44(2):?465-472.DOI:10.1016/j.lwt.2010.08.018.
[13]张慧芸,郭新宇,康怀彬,等.添加适量丁香精油提高大豆分离蛋白膜性能[J].农业工程学报,?2014,?30(4):?247-254.DOI:10.3969/j.issn.1002-6819.2014.04.030.
[14]ORTEGA-TORO R,JIMéNEZ A,TALENS P,et al.Effect of the incorporation of surfactants on the physical properties of corn starch films[J].Food Hydrocolloids,2014,38:66-75.DOI:10.1016/j.foodhyd.2013.11.011.
[15]GALDEANO M C,MALI S,GROSSMANN M V E,et al.Effects of plasticizers on the properties of oat starch films[J].Materials Science&Engineering C,2009,29(2):532-538.DOI:10.1016/j.msec.2008.09.034.
[16]MENZEL C,OLSSON E,PLIVELIC T S,et al.Molecular structure of citric acid cross-linked starch films[J].Carbohydrate Polymers,2013,96(1):270-276.DOI:10.1016/j.carbpol.2013.03.044.
[17]HOMAYOUNI H,KAVOOSI G,NASSIRI S M.Physicochemical,antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol[J].LWT-Food Science and Technology,2017,77:503-509.DOI:10.1016/j.lwt.2016.12.007.
[18]BENAVIDES S,VILLALOBOS-CARVAJAL R,REYES J E.Physical,mechanical and antibacterial properties of alginate film:effect of the crosslinking degree and oregano essential oil concentration[J].Journal of Food Engineering,2012,110(2):232-239.DOI:10.1016/j.jfoodeng.2011.05.023.
[19]DAVOODI M,KAVOOSI G,SHAKERI R.Preparation and characterization of potato starch-thymol dispersion and film as potential antioxidant and antibacterial materials[J].International Journal of Biological Macromolecules,2017,104:173-179.DOI:10.1016/j.ijbiomac.2017.05.145.
[20]HOSSEINI M H,RAZAVI S H,MOUSAVI M A.Antimicrobial,physical and mechanical properties of chitosan-based films incorporated with thyme,clove and cinnamon essential oils[J].Journal of Food Processing&Preservation,2009,33(6):727-743.DOI:10.1111/j.1745-4549.2008.00307.x.
[21]HOSSEINI S F,REZAEI M,ZANDI M,et al.Bio-based composite edible films containing Origanum vulgare L.essential oil[J].Industrial Crops&Products,2015,67:403-413.DOI:10.1016/j.indcrop.2015.01.062.
[22]BONILLA J,ATARéS L,VARGAS M,et al.Effect of essential oils and homogenization conditions on properties of chitosan-based films[J].Food Hydrocolloids,2012,26(1):9-16.DOI:10.1016/j.foodhyd.2011.03.015.
[23]ATARéS L,JESúS C D,TALENS P,et al.Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils[J].Journal of Food Engineering,2010,99(3):384-391.DOI:10.1016/j.jfoodeng.2010.03.004.
[24]BURT S.Essential oils:their antibacterial properties and potential applications in foods:a review[J].International Journal of Food Microbiology,2004,94(3):223-253.DOI:10.1016/j.ijfoodmicro.2004.03.022.
[25]DONSìF,FERRARI G.Essential oil nanoemulsions as antimicrobial agents in food[J].Journal of Biotechnology,2016,233:106-120.DOI:10.1016/j.jbiotec.2016.07.005.
[26]MA Q M,DAVIDSON P M,ZHONG Q X.Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2%reduced fat milk[J].International Journal of Food Microbiology,2013,166(1):77-84.DOI:10.1016/j.ijfoodmicro.2013.06.017.
[27]LI W,CHEN H L,HE Z Z,et al.Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions[J].LWT-Food Science and Technology,2015,62(1):39-47.DOI:10.1016/j.lwt.2015.01.012.
[28]LIANG R,XU S,SHOEMAKER C F,et al.Physical and antimicrobial properties of peppermint oil nanoemulsions[J].Journal of Agricultural&Food Chemistry,2012,60(30):7548-7555.DOI:10.1021/jf301129k.
[29]SHAH B,DAVIDSON P M,ZHONG Q X.Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes in bovine milk[J].International Journal of Food Microbiology,2013,161(1):53-59.DOI:10.1016/j.ijfoodmicro.2012.11.020.
[30]JIA X,DAVIDSON P M,ZHONG Q X.Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin[J].International Journal of Food Microbiology,2015,210:1-8.DOI:10.1016/j.ijfoodmicro.2015.06.003.
[31]SALVIA-TRUJILLO L,ROJAS-GRAüM A,SOLIVA-FORTUNY R,et al.Formulation of antimicrobial edible nanoemulsions with pseudoternary phase experimental design[J].Food&Bioprocess Technology,2014,7(10):3022-3032.DOI:10.1007/s11947-014-1314-x.
[2]?OTONI?C?G,?MOURA?M?R?D,?AOUADA?F?A,?et?al.?Antimicrobial?and physical-mechanical?properties?of?pectin/papaya?puree/cinnamaldehyde nanoemulsion?edible?composite?films[J].?Food?Hydrocolloids,?2014,41:188-194.DOI:10.1016/j.foodhyd.2014.04.013.
[3]ALDANA D S,ANDRADE-OCHOA?S,?AGUILAR?C?N,?et?al.Antibacterial?activity?of?pectic-based?edible?films?incorporated?with Mexican?lime?essential?oil[J].?Food?Control,?2015,?50:?907-912.DOI:10.1016/j.foodcont.2014.10.044.
[4]李文茹,施庆珊,莫翠云,等.几种典型植物精油的化学成分与其抗菌活性[J].微生物学通报,?2013,?40(11):?2128-2137.DOI:10.13344/j.microbiol.china.2013.11.016.
[5]?GHASEMLOU?M,?ALIHEIDARI?N,?FAHMI?R,?et?al.?Physical,mechanical?and?barrier?properties?of?corn?starch?films?incorporated with?plant?essential?oils[J].?Carbohydrate?Polymers,?2013,?98(1):?1117-1126.DOI:10.1016/j.carbpol.2013.07.026.
[6]?SEYDIM?A?C,?SARIKUS?G.?Antimicrobial?activity?of?whey?protein based?edible?films?incorporated?with?oregano,?rosemary?and?garlic essential?oils[J].?Food?Research?International,?2006,?39(5):?639-644.DOI:10.1016/j.foodres.2006.01.013.
[7]王利强,贾超,卢立新,等.添加麝香草酚和丁香油的马铃薯淀粉基抗菌膜的制备及性能研究[J].食品与发酵工业,?2013,?39(1):?86-91.DOI:10.13995/j.cnki.11-1802/ts.2013.01.019.
[8]杜会云,赵寿经,王新伟,等.壳聚糖、溶菌酶和牛至油对大豆分离蛋白膜抑菌效果的影响[J].食品与发酵工业,?2011,?37(1):?52-56.DOI:10.13995/j.cnki.11-1802/ts.2011.01.018.
[9]?BALOUIRI?M,?SADIKI?M,?IBNSOUDA?S?K.?Methods?for in vitro?evaluating?antimicrobial?activity:?a?review[J].?Journal of?Pharmaceutical?Analysis,?2016,?6(2):?71-79.DOI:10.1016/j.jpha.2015.11.005.
[10]全国塑料标准化技术委员会.塑料拉伸性能的测定第3部分:薄膜和薄片的试验条件:?GB/T?1040.3-2006[S].北京:中国标准出版社,2016:1-2.
[11]全国塑料标准化技术委员会物理力学试验方法分会.塑料薄膜和片材透水蒸气性试验方法杯式法:?GB?1037-1988[S].北京:中国标准出版社,1988:3-5.
[12]?TUN??S,?DUMAN?O.?Preparation?of?active?antimicrobial?methyl cellulose/carvacrol/montmorillonite?nanocomposite?films?and investigation?of?carvacrol?release[J].?LWT-Food?Science?and Technology,?2011,?44(2):?465-472.DOI:10.1016/j.lwt.2010.08.018.
[13]张慧芸,郭新宇,康怀彬,等.添加适量丁香精油提高大豆分离蛋白膜性能[J].农业工程学报,?2014,?30(4):?247-254.DOI:10.3969/j.issn.1002-6819.2014.04.030.
[14]ORTEGA-TORO R,JIMéNEZ A,TALENS P,et al.Effect of the incorporation of surfactants on the physical properties of corn starch films[J].Food Hydrocolloids,2014,38:66-75.DOI:10.1016/j.foodhyd.2013.11.011.
[15]GALDEANO M C,MALI S,GROSSMANN M V E,et al.Effects of plasticizers on the properties of oat starch films[J].Materials Science&Engineering C,2009,29(2):532-538.DOI:10.1016/j.msec.2008.09.034.
[16]MENZEL C,OLSSON E,PLIVELIC T S,et al.Molecular structure of citric acid cross-linked starch films[J].Carbohydrate Polymers,2013,96(1):270-276.DOI:10.1016/j.carbpol.2013.03.044.
[17]HOMAYOUNI H,KAVOOSI G,NASSIRI S M.Physicochemical,antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol[J].LWT-Food Science and Technology,2017,77:503-509.DOI:10.1016/j.lwt.2016.12.007.
[18]BENAVIDES S,VILLALOBOS-CARVAJAL R,REYES J E.Physical,mechanical and antibacterial properties of alginate film:effect of the crosslinking degree and oregano essential oil concentration[J].Journal of Food Engineering,2012,110(2):232-239.DOI:10.1016/j.jfoodeng.2011.05.023.
[19]DAVOODI M,KAVOOSI G,SHAKERI R.Preparation and characterization of potato starch-thymol dispersion and film as potential antioxidant and antibacterial materials[J].International Journal of Biological Macromolecules,2017,104:173-179.DOI:10.1016/j.ijbiomac.2017.05.145.
[20]HOSSEINI M H,RAZAVI S H,MOUSAVI M A.Antimicrobial,physical and mechanical properties of chitosan-based films incorporated with thyme,clove and cinnamon essential oils[J].Journal of Food Processing&Preservation,2009,33(6):727-743.DOI:10.1111/j.1745-4549.2008.00307.x.
[21]HOSSEINI S F,REZAEI M,ZANDI M,et al.Bio-based composite edible films containing Origanum vulgare L.essential oil[J].Industrial Crops&Products,2015,67:403-413.DOI:10.1016/j.indcrop.2015.01.062.
[22]BONILLA J,ATARéS L,VARGAS M,et al.Effect of essential oils and homogenization conditions on properties of chitosan-based films[J].Food Hydrocolloids,2012,26(1):9-16.DOI:10.1016/j.foodhyd.2011.03.015.
[23]ATARéS L,JESúS C D,TALENS P,et al.Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils[J].Journal of Food Engineering,2010,99(3):384-391.DOI:10.1016/j.jfoodeng.2010.03.004.
[24]BURT S.Essential oils:their antibacterial properties and potential applications in foods:a review[J].International Journal of Food Microbiology,2004,94(3):223-253.DOI:10.1016/j.ijfoodmicro.2004.03.022.
[25]DONSìF,FERRARI G.Essential oil nanoemulsions as antimicrobial agents in food[J].Journal of Biotechnology,2016,233:106-120.DOI:10.1016/j.jbiotec.2016.07.005.
[26]MA Q M,DAVIDSON P M,ZHONG Q X.Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2%reduced fat milk[J].International Journal of Food Microbiology,2013,166(1):77-84.DOI:10.1016/j.ijfoodmicro.2013.06.017.
[27]LI W,CHEN H L,HE Z Z,et al.Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions[J].LWT-Food Science and Technology,2015,62(1):39-47.DOI:10.1016/j.lwt.2015.01.012.
[28]LIANG R,XU S,SHOEMAKER C F,et al.Physical and antimicrobial properties of peppermint oil nanoemulsions[J].Journal of Agricultural&Food Chemistry,2012,60(30):7548-7555.DOI:10.1021/jf301129k.
[29]SHAH B,DAVIDSON P M,ZHONG Q X.Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes in bovine milk[J].International Journal of Food Microbiology,2013,161(1):53-59.DOI:10.1016/j.ijfoodmicro.2012.11.020.
[30]JIA X,DAVIDSON P M,ZHONG Q X.Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin[J].International Journal of Food Microbiology,2015,210:1-8.DOI:10.1016/j.ijfoodmicro.2015.06.003.
[31]SALVIA-TRUJILLO L,ROJAS-GRAüM A,SOLIVA-FORTUNY R,et al.Formulation of antimicrobial edible nanoemulsions with pseudoternary phase experimental design[J].Food&Bioprocess Technology,2014,7(10):3022-3032.DOI:10.1007/s11947-014-1314-x.