Selection and Compounding Preparation of Fungus Inhibitor for Food Outer Packaging Materials

DONG Chen; LI Dandan; ZHANG Zhiyong; MA Yuhua; LI Lei

doi:10.13386/j.issn1002-0306.2020120067

Volume 42 Issue 16

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(16): 83-90. > DOI: 10.13386/j.issn1002-0306.2020120067

DONG Chen, LI Dandan, ZHANG Zhiyong, et al. Selection and Compounding Preparation of Fungus Inhibitor for Food Outer Packaging Materials[J]. Science and Technology of Food Industry, 2021, 42(16): 83−90. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120067.

Citation:

PDF (1219 KB)

Selection and Compounding Preparation of Fungus Inhibitor for Food Outer Packaging Materials

1.
Sport Nutrition and Intelligent Cooking Laboratory, School of Sport Social Science, Shandong Sport University, Jinan 250102, China
2.
Department of BioMedical Engineering, University of Groningen, Groningen 9713, Netherlands

More Information

Received Date: December 08, 2020
Available Online: June 20, 2021

Graphical Abstract

Abstract

Abstract

Objective: The formulation and concentration of fungal inhibitors in food packaging materials were screened and optimized to provide reference for the control of fungal contamination in food packaging materials. Methods: Three bacteriostatic agents, which were suitable for food packaging materials, including organosilicon quaternary ammonium salt (OQAS), sodium dehydroacetate (SD) and polyhexamethylene biguanidine hydrochloride (PHMB) were selected as the target disinfectants and tested on four kinds of fungi including Cladosporium cladosporioides, Aspergillus niger, Penicillium aurantiogriseum and Cladosporium herbarum. The mycelial growth inhibition effects of these three disinfectants on the four fungi were tested separately. Results: The effective concentration range(100%) of the three disinfectants were determined. Then these three disinfectants were combined to get a new compound bactericides, consisting of OQAS (0.38 mg/mL), SD (0.69 mg/mL) and PHMB (0.49 mg/mL), in which the total concentrations of bactericides were 1.56 mg/mL. Conclusion: The dosage of OQAS, SD and PHMB could be significantly reduced by the combination, which would make the antimicrobial agent more safe and efficient.
- food packaging,
- bacteriostatic agent,
- screening,
- compound preparation

FullText(HTML)

References (33)

References

[1]	白露, 李志明, 周成琳. 抗菌剂在食品包装领域的研究进展[J]. 农产品加工,2020,4(10):77−82.
[2]	Kumar S, Mukherjee A, Dutta J. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives[J]. Trends in Food Ence & Technology,2020,9(7):196−209.
[3]	杨万丽, 王丽艳, 王清文. 杂多酸季铵盐双活性中心抗菌剂的合成及抑菌性能研究[J]. 无机化学学报,2013,2(2):295−302.
[4]	Kao C Y, Huang Y C, Chiu S Y, et al. Bacteriostatic effect of a calcined waste clamshell-activated plastic film for food packaging[J]. Materials,2018,11(8):137−150.
[5]	Liu X, Xia W, Jiang Q, et al. Binding of a novel bacteriostatic agent-chitosan oligosaccharides-kojic acid graft copolymer to bovine serum albumin: Spectroscopic and conformation investigations[J]. European Food Research & Technology,2015,240(1):109−118.
[6]	扈莹莹, 李其轩, 刘昊天. 纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展[J]. 食品科学,2020,3(3):232−238. doi: 10.7506/spkx1002-6630-20181211-139
[7]	田芳, 李凯龙, 李勇. 一种含肉桂醛包装纸对面包腐败发霉的抑制作用[J]. 食品工业科技,2019,40(10):238−241.
[8]	Nasser T, Ahmed N, Rashad A, et al. Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne pathogens: A review[J]. Food Chemistry,2020,310(25):15915−15921.
[9]	Seyed A, Ahmad H, Mat W, et al. Materials for food packaging applications based on bio-based polymer nanocomposites[J]. Journal of Thermoplastic Composite Materials,2017,30(2):143−173. doi: 10.1177/0892705715588801
[10]	李利娜, 王国锋, 李菲. 季铵盐类医用抗菌TPU的制备及性能研究[J]. 化学推进剂与高分子材料,2020,3(4):56−59.
[11]	苏振, 亢诗雨, 钱晨玮. 新型食品包装材料研究进展[J]. 粮油食品科技,2020,28(4):126−131.
[12]	Li Z, Liu H, Xu X, et al. Surface modification of silicone elastomer with rosin acid-based quaternary ammonium salt for antimicrobial and biocompatible properties[J]. Materials & design,2020,189(4):184−193.
[13]	杨福馨, 邱艳娜. 不同含量脱氢乙酸钠改性PVA薄膜延长蛋糕保质期的研究[J]. 包装学报,2016,8(3):49−54. doi: 10.3969/j.issn.1674-7100.2016.03.009
[14]	叶银枝. 脱氢醋酸钠在食品中的应用[J]. 中国食品添加剂,2002,3(3):64−66. doi: 10.3969/j.issn.1006-2513.2002.03.015
[15]	汪敏, 赵永富, 谢洪德. 胍盐聚合物添加量对抗菌食品包装膜抗菌性及物理性能的影响[J]. 农业工程学报,2019,35(7):303−310. doi: 10.11975/j.issn.1002-6819.2019.07.037
[16]	Johnson W, Boyer I, Zhu J, et al. Safety assessment of polyaminopropyl biguanide (polyhexamethylene biguanide hydrochloride) as used in cosmetics[J]. International Journal of Toxicology,2020,39(3):65−73.
[17]	Dinning, Al〢dham, Eastwood, et al. Pyrithione biocides as inhibitors of bacterial ATP synthesis[J]. Japplmicrobiol,2010,85(1):141−146.
[18]	Suhem K, Matan N, Matan N. Effect of high temperature with Litsea cubeba Pers. to control mold growth on bamboo food packaging and its possible modes of action[J]. Bioresources,2019,14(1):1289−1302.
[19]	Ma M, Silva D D D, Taylor P W J. Black mould of post-harvest tomato (Solanum lycopersicum) caused by Cladosporium cladosporioides in Australia[J]. Australasian Plant Disease Notes,2020,15(1):15−25. doi: 10.1007/s13314-020-00385-w
[20]	Bruna J M, Fernandez M, Hierro E M. Combined use of pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages[J]. Meat Science,2000,54(2):135−145. doi: 10.1016/S0309-1740(99)00076-5
[21]	Jarmila elakovská, Buka J, Radka Vaňková, et al. Sensitisation to molecular allergens of Alternaria alternata, Cladosporium herbarum, Aspergillus fumigatus in atopic dermatitis patients[J]. Food and Agricultural Immunology,2019,30(1):1097−1111. doi: 10.1080/09540105.2019.1660624
[22]	刘蓉, 陈珍, 罗永启. HM98-35有机硅季铵盐抗菌剂对羊绒织物的抗菌整理[J]. 上海纺织科技,2017,45(1):44−46.
[23]	石锐, 耿欢, 张静爽. 一种非溶出广谱抑菌型聚己内酯/明胶-有机硅季铵盐纳米纤维膜用于伤口敷料[J]. 生物医学工程学杂志,2018,35(3):396−402.
[24]	段小芳. 肉桂醛和脱氢乙酸钠对柑橘采后酸腐病和绿霉病的防治[D]. 湘潭: 湘潭大学, 2016.
[25]	刘静, 朱华君, 王强. 聚六亚甲基双胍盐酸盐在棉织物上的静电自组装及其抗菌性能[J]. 纺织学报,2012,33(4):86−90. doi: 10.3969/j.issn.0253-9721.2012.04.018
[26]	N Tao,L Jia,H Zhou. Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum[J]. Food Chemistry,2014,153(15):265−271.
[27]	陈建文, 蔡晨波. 灭菌, 消毒与抗菌技术: 基础·生产·应用[M]. 北京: 工业装备与信息工程出版中心, 2004.
[28]	Choi S, Kim H, Kim Y, et al. Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity[J]. Food Microbiology,2014,38(8):122−127.
[29]	Ibrahim S S, El Kammar A M, Guda A M, et al. Characterization and separation of pyrite from Abu Tartur black shale[J]. International Journal of Mining Science and Technology,2015,4(4):565−571.
[30]	Yu. Recent development of polysilicone quaternary ammonium salt as antimicrobial agent[J]. China Adhesives,2008,4(3):157−162.
[31]	Place L W, Gulcius-Lagoy S M, Lum J S. Preparation and characterization of PHMB-based multifunctional microcapsules[J]. Colloids and Surfaces A Physicochemical and Engineering Aspects, 2017, 530(1): 76-84.
[32]	Rojo-Bezares, Sáenz, Zarazaga, et al. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria[J]. International Journal of Food Microbiology,2007,116(1):32−36. doi: 10.1016/j.ijfoodmicro.2006.12.020
[33]	Smilanick J L , Mansour M F , Gabler F M , et al. Control of citrus postharvest green mold and sour rot by potassium sorbate combined with heat and fungicides[J]. Postharvest Biology & Technology,2008,47(2):226−238.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	王佳，丁方莉，安宇，曾雪莹，张智慧，李思楠，徐开媛，周芳，王颖，张璐，徐炳政，孙泽堃. 芸豆-蓝靛果复合发酵液制备工艺优化及其抗氧化活性. 食品工业科技. 2025(03): 222-231 . 本站查看
2.	王虎玄，柯西娜，王聪，朱亚南，孙宏民. 苹果酵素的制备及其抗氧化功能研究. 陕西科技大学学报. 2023(03): 37-46 .
3.	杨彬彦，党娅，黎坤怡. 蓝莓酵素复合菌种发酵工艺优化及品质分析. 中国酿造. 2023(12): 165-169 .
4.	陈洲琴，张祝兰，程贤，林仙菊，杨煌建，严雪浪，朱爱明，连云阳. 枇杷酵素发酵过程生物学特性和主要功效酶活性研究. 福建农业科技. 2023(10): 23-28 .
5.	秦宇蒙，王艳丽，周笑犁，董平坤，吴栋斐. 番茄酵素自然发酵过程中主要功效酶的变化. 食品工业科技. 2022(20): 60-66 . 本站查看
6.	蒋家璇，韩盼盼，孔振杨，程陆陆，姚沛琳. 百香果酵素自然发酵过程中代谢产物及抗氧化活性研究. 农产品加工. 2022(19): 10-13+17 .
7.	任秀秀，余冬丽，郭涛，郭正江，LUO Liu. 餐余酵素中益生菌的分离培养及鉴定. 贵州工程应用技术学院学报. 2021(03): 61-67 .
8.	张焱梅，甘玉芬，丁学梅，马海燕，伍凤莲，冯玉兰. 植物酵素的活性功效及其食用方面的研究进展. 甘肃科技纵横. 2021(08): 25-28 .