 Home > Food News > Food Flavorings News > Professor Cui Bo of Qilu University of Technology and others reported in CARBOHYD POLYM "Physical and chemical properties and antibacterial activity of corn starch base film with pepper essential oil"

Professor Cui Bo of Qilu University of Technology and others reported in CARBOHYD POLYM "Physical and chemical properties and antibacterial activity of corn starch base film with pepper essential oil"

 Last Update: 2021-08-02
 Source: Internet
 Author: User

Tags

mechanical

high plains journal

Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

Recently, Professor Cui Bo from the School of Food Science and Engineering of Qilu University of Technology and others published an online publication entitled "Physicochemical properties and antibacterial activity of corn starch-ba" in the international journal "Carbohydrate Polymers".
sed films incorporated with Zanthoxylum bungeanum essential oil" research article
.
Professor Cui Bo is the corresponding author and Wang Bin is the first author
.

In recent years, edible and biodegradable starch films have become a research hotspot
.
Starch film is believed to be used to replace traditional plastics to protect or improve the natural environment
.
Starch-based biodegradable materials have the advantages of being renewable, biodegradable, available in large quantities, and inexpensive
.
Different plant sources such as corn , potato, wheat and rice and other starch-based edible films are widely used in the food industry
.
Among them, corn starch not only accounts for 80% of the world's starch production, but also is the most important ingredient in food preparation
.
However, compared with traditional synthetic polymers, natural starch has a series of inherent shortcomings, including high hydrophilicity and weaker mechanical properties, which limit its application
.
One of the most commonly used methods is to use plasticizers to modify starch to obtain the desired starch properties
.
However, due to the potential hazards of chemical reagents to the human body, consumers want to add natural substances instead of chemical reagents, such as pepper essential oil (ZYO)
.
Zanthoxylum bungeanum essential oil is generally considered to be safe and has attracted widespread interest due to its potential antibacterial activity
.
Zanthoxylum bungeanum essential oil has been used as a biological preservative and widely used as a food flavor
.

　　Previous studies have extensively explored the antibacterial activity of essential oils as components of biodegradable membranes, but the effect of essential oils on membrane properties is rarely reported
.
At present, the antibacterial activity of Zanthoxylum bungeanum essential oil added to the edible film is still unclear
.
The addition of pepper essential oil may improve the mechanical and processing properties of the starch film
.
Therefore, the purpose of this study: (1) develop an antibacterial film based on corn starch and ZYO; (2) evaluate the physical, mechanical, barrier, optical properties and morphological characteristics of corn starch film; (3) evaluate the addition of different concentrations of ZYO Effect on the antibacterial activity of starch film (Staphylococcus aureus, Escherichia coli and Listeria monocytogenes)
.

　　The study found that relatively no essential oil was added to the film, the elongation at break of the film added with ZYO increased significantly, while the tensile strength, humidity, water solubility, and water vapor transmission rate decreased significantly
.
Moreover, the addition of ZYO can increase the opacity of the film and reduce the gloss of the film
.
In addition, the addition of ZYO can increase the surface roughness and antibacterial activity of the film
.
In short, ZYO can potentially be used in food packaging , especially those that need to be protected from light and are prone to spoilage by microorganisms
.

　　Original link:

　　https://doi.
org/10.
1016/j.
carbpol.
2020.
117314

　　Attachment: Introduction

　　Cui Bo is a second-level professor of the School of Food Science and Engineering, Qilu University of Technology, a doctoral supervisor, the leader of a key discipline of food science in Shandong Province, the director of the National Grain and Oil Technology R&D Center, and the deputy director of the State Key Laboratory of Bio-based Materials and Green Paper
.
National “Ten Thousand Talents Program” Science and Technology Innovation Leading Talents, Shandong Province “Taishan Scholars” Distinguished Experts, Selected as “Young and Middle-aged Science and Technology Innovation Leading Talents” of the Ministry of Science and Technology, Shandong Province Think Tanks High-end Talents Position Experts, Shandong Province’s Young and Middle-aged Experts with Outstanding Contributions, etc.
Talent project, won the honorary titles of National Excellent Teacher, National Model of Teacher Ethics, Shandong Province Fumin Xinglu Labor Medal, 2017 "Qilu Most Beautiful Teacher" and other honorary titles
.
Scientific research achievements have won 12 national, provincial and municipal science and technology awards
.
Vice Chairman of Shandong Food Science and Technology Association, Vice Chairman of Expert Committee of Shandong Health Products Association, Chairman of Jinan Food Science and Technology Association, Standing Director of China Quinoa Association, External Director of Shandong Institute of Food and Drug Inspection
.

　　At present, the main research directions: (1) functional foods and food additives; (2) Agricultural Products Processing and extraction of natural products; (3) starch processing; (4) Food plant design and engineering consulting; (5) food standards and safety
.
In the past five years, he has presided over 37 national, provincial, and municipal topics, over 40 enterprise achievement transformation projects, and published 93 academic papers, of which 16 were included in SCI, and 16 were authorized invention patents
.
Won 11 national, provincial (ministerial), and municipal level awards
.

food

Starch corn pepper

Food packaging microorganisms

　　Original link:

　　https://doi.
org/10.
1016/j.
carbpol.
2020.
117314

　　Attachment: Introduction

This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.