Konjac glucomannan films with quasi-pasteurization function for tangerines preservation
文献类型：期刊论文
| 作者 | Ni, YS; Wang, JY; Sun, J; Wang, JL |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2021 |
| 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. |
| 源URL | [http://210.75.249.4/handle/363003/61373]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 推荐引用方式 GB/T 7714 | Ni, YS,Wang, JY,Sun, J,et al. Konjac glucomannan films with quasi-pasteurization function for tangerines preservation[J]. FOOD CHEMISTRY,2021,367. |
| APA | Ni, YS,Wang, JY,Sun, J,&Wang, JL.(2021).Konjac glucomannan films with quasi-pasteurization function for tangerines preservation.FOOD CHEMISTRY,367. |
| MLA | Ni, YS,et al."Konjac glucomannan films with quasi-pasteurization function for tangerines preservation".FOOD CHEMISTRY 367(2021). |
入库方式： OAI收割
来源：西北高原生物研究所
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