...
首页> 外文期刊>Journal of Food Processing and Preservation >Development of antimicrobial active films based on poly(vinyl alcohol) containing nano‐TiO_2 and its application in macrobrachium rosenbergii packaging
【24h】

Development of antimicrobial active films based on poly(vinyl alcohol) containing nano‐TiO_2 and its application in macrobrachium rosenbergii packaging

机译:含纳米TiO_2的聚乙烯醇类抗菌活性膜的研制及其在罗氏沼虾包装中的应用

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       

摘要

The antimicrobial poly(vinyl alcohol) (PVA) films incorporated with nano-TiO_2 werernprepared by solution blending-casting method. The effects of different nano-TiO_2rnaddition of 0%, 0.5%, 1%, 3%, 5%, and 7% on the characterization of PVA films werernstudied. The tensile strength of the film incorporated with 0.5% nano-TiO_2 was highest.rnCompared with the pure PVA film, the oxygen transmission rate, swelling ratiornand water vapor uptake ratio of the films containing 0.5%–7% nano-TiO_2 reducedrn0.4%–0.8%, 22.82%–81.79%, and 3.59%–10.7%, respectively. The transparency reducedrnsignificantly. The thermal stability and antimicrobial activity againstrnStaphylococcus aureus and Escherichia coli were improved. The storage study of macrobrachiumrnrosenbergii indicated that the Shewanella spp., Pseudomonas putida andrnAeromonas hydrophila could be inhibited by PVA films added with nano-TiO_2 and theirrnshelf-life was extended for 1–2 days. It was indicated that there’s a good prospect forrnapplication of these PVA films in the antimicrobial food packaging.
机译:采用溶液共浇铸法制备了掺有纳米TiO_2的抗菌聚乙烯醇(PVA)薄膜。研究了0%,0.5%,1%,3%,5%和7%的不同纳米TiO_2添加对PVA薄膜表征的影响。掺有0.5%纳米TiO_2的薄膜的拉伸强度最高。rn与纯PVA薄膜相比,含0.5%〜7%纳米TiO_2的薄膜的透氧率,溶胀率和水蒸气吸收率降低了0.4%。分别为–0.8%,22.82%–81.79%和3.59%–10.7%。透明度大大降低。提高了对金黄色葡萄球菌和大肠杆菌的热稳定性和抗菌活性。大型罗氏沼虾的贮藏研究表明,添加纳米TiO_2的PVA膜可抑制希瓦氏菌,恶臭假单胞菌和亲水嗜水气单胞菌,它们的保质期可延长1-2天。研究表明,这些PVA薄膜在抗菌食品包装中的应用前景良好。

著录项

  • 来源
    《Journal of Food Processing and Preservation》 |2018年第8期|e13702.1-e13702.12|共12页
  • 作者单位

    College of Food Science andTechnology, Shanghai Ocean University,Shanghai, China;

    College of Food Science andTechnology, Shanghai Ocean University,Shanghai, China Shanghai Engineering Research Centerof Aquatic‐Product Processing andPreservation, Shanghai, China Laboratory of Quality and Safety RiskAssessment for Aquatic Products on Storageand Preservation (Shanghai), Ministry ofAgriculture, Shanghai, China;

    College of Food Science andTechnology, Shanghai Ocean University,Shanghai, China Shanghai Engineering Research Centerof Aquatic‐Product Processing andPreservation, Shanghai, China Laboratory of Quality and Safety RiskAssessment for Aquatic Products on Storageand Preservation (Shanghai), Ministry ofAgriculture, Shanghai, China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号