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| DOI | 10.1016/j.foodchem.2021.130622 |
| Konjac glucomannan films with quasi-pasteurization function for tangerines preservation | |
| Ni, Yongsheng; Wang, Jingyao; Sun, Jing; Wang, Jianlong | |
| 通讯作者 | Wang, JL (通讯作者)，Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China. |
| 发表日期 | 2022 |
| ISSN | 0308-8146 |
| EISSN | 1873-7072 |
| 卷号 | 367 |
| 英文摘要 | This study presents functional KCNGO films obtained by incorporating graphite carbon nitride (g-C3N4) and graphene oxide (GO) into the konjac glucomannan (KGM) matrix. The concept of quasi-pasteurization proposed in current work refers to the shorter time needed and lower sterilization temperature used than that of the conventional pasteurization. The films had a compact microstructure formed by the hydrogen bond interactions, as revealed by morphology characterization, FTIR and rheological analysis. It also had excellent hydrophobicity, thermal stability, mechanical properties and water vapor barrier ability. Notably, this film exhibited potent bactericidal activity against foodborne pathogens based on functions of fast heating and instantaneous low temperature bactericidal (4 min, 55 +/- 1 degrees C). The quasi-pasteurization efficacy and mechanism of films were explored. Moreover, this film was safe and can keep the fresh-like characteristics of the tangerines for 24 days. Therefore, a quasi-pasteurization strategy is provided in food preservation field. |
| 关键词 | DISINFECTIONMECHANISMGRAPHENEG-C3N4OXIDE |
| 英文关键词 | Konjac glucomannan; Graphite carbon nitride; Graphene oxide; Quasi-pasteurization function |
| 语种 | 英语 |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS类目 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| WOS记录号 | WOS:000696988300011 |
| 来源期刊 | FOOD CHEMISTRY
 |
| 来源机构 | 中国科学院西北生态环境资源研究院 |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/254501 |
| 作者单位 | [Ni, Yongsheng; Wang, Jingyao; Wang, Jianlong] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China; [Sun, Jing] Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Prov Key Lab Qinghai Tibet Plateau Biol R, Xining 810008, Qinghai, Peoples R China |
| 推荐引用方式 GB/T 7714 | Ni, Yongsheng,Wang, Jingyao,Sun, Jing,et al. Konjac glucomannan films with quasi-pasteurization function for tangerines preservation[J]. 中国科学院西北生态环境资源研究院,2022,367. |
| APA | Ni, Yongsheng,Wang, Jingyao,Sun, Jing,&Wang, Jianlong.(2022).Konjac glucomannan films with quasi-pasteurization function for tangerines preservation.FOOD CHEMISTRY,367. |
| MLA | Ni, Yongsheng,et al."Konjac glucomannan films with quasi-pasteurization function for tangerines preservation".FOOD CHEMISTRY 367(2022). |
| 条目包含的文件 | 条目无相关文件。 | |||||
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