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首页> 外文会议>China Academic Conference on Food Packaging >Antioxidant and Antimicrobial Properties of Chitosan-PE Bi-Layer Films by Incorporating Oregano Essential Oil
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Antioxidant and Antimicrobial Properties of Chitosan-PE Bi-Layer Films by Incorporating Oregano Essential Oil

机译：通过掺入牛至精油的壳聚糖-PE双层膜的抗氧化剂和抗微生物性质

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Chitosan-PE bi-layer films exhibit antimicrobial activity but poor antioxidant activity. Oregano essential oil (100μL/100mL) was incorporated into chitosan solution to improve films' antioxidant and antimicrobial behaviors. The present work investigated the scavenging of (O_2·)~-, ·OH, DPPH radical and reducing power of film, antimicrobial activity was also evaluated. The results showed that the scavenging effect of film solution on (O_2·)~-, ·OH, and DPPH was 80.87%, 85.56%, and 87.24%, respectively. Reducing power of film increased with the improvement of oregano essential oil. The antibacterial activity against E. Coli and B. Subtilis increased from 80.77% to 96.15% and from 93.02% to 98.10%, respectively. The preservation experiments showed that chitosan-PE film incorporated with oregano essential oil could extend the shelf life of pork to 8-10 days at 4°C.
机译：壳聚糖-PE双层膜表现出抗微生物活性但抗氧化活性差。将牛至精油（100μl/ 100ml）掺入壳聚糖溶液中以改善膜的抗氧化剂和抗微生物行为。目前的工作调查了（O_2·）〜 - ，·oh，DPPH激进和减少薄膜的功率，还评估了抗微生物活性。结果表明，薄膜溶液对（O_2·）〜 - ，·OH和DPPH的清除作用分别为80.87％，85.56％和87.24％。通过牛至精油的改善，薄膜的减少力量增加。针对大肠杆菌和B.枯草芽孢杆菌的抗菌活性分别从80.77％增加到96.15％，分别为93.02％至98.10％。保存实验表明，与牛至精油的壳聚糖-PE薄膜可以将猪肉的保质期延长至4℃的8-10天。

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