二氧化钛对鱼皮明胶纳米可食膜理化及保鲜性能的影响

Effect of Titanium Dioxide on Physico-chemical and Preservation Properties of Fish Skin Gelatin Nano-Edible Films

本研究将相对于明胶含量分别为30∶1、20∶1和10∶1的二氧化钛(Ti O2)添加到鱼皮明胶(Fish skin gelatin,FSG)中,开发出一系列Ti O2-FSG抗菌纳米可食膜,并对其机械性能、阻隔性能和保鲜性能进行比较分析。结果表明:成膜液组分中Ti O2的含量越高,Ti O2与FSG的相互作用越强,导致可食膜的厚度和断裂伸长率逐渐增大,外观颜色变白,抗拉强度、水溶性和水蒸气透过系数逐渐降低。二氧化钛-鱼皮明胶可食膜对李斯特菌(Listeria monocytogenes)、金黄色葡萄球菌(Staphylococcus aureas)、大肠杆菌(Escherichia coli)和铜绿假单胞菌(Pseudomonas aeruginosa)具有显著性抑制作用,尤其是对革兰氏阳性菌的抑制效果明显,对冷藏猪肉具有良好的保鲜效果。二氧化钛-鱼皮明胶可食膜在食品保鲜包装方面具有巨大的应用潜力。

In order to develop titanium dioxide（TiO2）-fish skin gelatin（FSG） nano-edible films with anti-microbial activity, different concentration of TiO2（30 ∶1,20 ∶1 and 10 ∶1） was added to fish skin gelatin. the mechanical properties, barrier performance and preservation effect of TiO2-FSG edible films were also compared and analyzed. The results indicated that the interactions between FSG and ingredients was more noticable at higher TiO2 concentration,and the films showed increased thickness and elongation at break, whiter appearance, and decreased tensile strength,water solubility and water vapor permeability. Meanwhile, the edible film showed significant inhibition to food spoilage microorganisms like Listeria monocytogenes, Staphylococcus aureas, Escherichia coli and Pseudomonas aeruginosa, especially to Gram-positive bacteria, and had a good preservation effect on refrigerated pork. In summary, TiO2-FSG edible films presented great application capacity in food preservation packaging.