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標題: | 靜電紡絲製作茶葉渣抗菌薄膜之方法建立及效果評估 Production of antimicrobial films from brewed tea leaf using electrospinning |
作者: | Ru-Min Peng 彭茹敏 |
指導教授: | 丁俞文(Yu-Wen Ting) |
關鍵字: | 電紡絲,茶葉,茶葉渣,副產物,食品包裝,抑菌包材, Electrospinning,tea leaf,brewed tea leaf,byproduct,food packaging,antibacterial packaging material, |
出版年 : | 2018 |
學位: | 碩士 |
摘要: | 世界糧農組織 (Food and Agriculture Organization , FAO) 統計 2013 年茶葉生產及消費量皆超過 4 千萬噸且有持續增加的趨勢,茶葉中具有許多抗氧化、抑菌等作用之多酚類化合物,而文獻中認為茶產業中所產生的副產品茶葉渣仍具有上述等活性性質,隨著食品包裝發展趨勢期望能夠開發功能性之活性包裝及抑菌包材,茶葉渣可為提供抑菌功能且低成本的一種原料。電紡絲為利用靜電力產生奈米纖維的一種新穎技術,高電壓提供產生靜電力作用於液體溶液,藉由改變電場而使得正、負電荷離子分離,在適當條件下形成泰勒錐同時溶劑蒸發並產生奈米級顆粒或絲狀纖維於收集器上。本篇研究欲使用廢棄綠茶葉渣及紅茶葉渣作為電紡材料,經適當前處理與參數調整後,與聚乙烯醇溶液混合經電紡在 22 kV、0.3 ml/h、15cm 條件下可形成薄膜,直徑範圍在 304.97-347.12 nm,10%綠茶葉渣粉末之電紡溶液具有較高的總酚 (1137.66 mgGAE/g) 與抗氧化能力。茶葉渣電紡絲膜進行抑菌試驗,抑菌圈試驗結果顯示 2 mg 之茶葉渣電紡絲膜分別能產生約 0.5 mm抑菌圈直徑,能夠抑制金黃色葡萄球菌生長。茶葉渣粉末與聚乙烯醇的電紡絲膜具有抑菌效果、纖維直徑小且拉伸強度提高,故此方法可提升茶葉副產物的經濟價值且提供生物聚合物作為複合性材料應用於食品包材提升包裝性能或作具有抑菌效果之活性包裝,得以延長食品的品質及貨架期,將為具有相似性質的其他製造廢物開闢新的區域。 Statistics from The Food and Agriculture Organization (FAO) show that production and consumption of tea both exceeded 40 million tons in 2013 and the amounts continued to increase. There are many polyphenolic compounds which have antioxidant and antibacterial effects in tea. However, some literature believed that tea by-product produced in the tea industry still has bioactive compounds that exist in the tea leaf. With the trend of developments in food packaging, it is expecting to develop active packaging with functions and antimicrobial properties. Tea by-product which is tea leaf used for tea drinks can be a material with antimicrobial activity and low cost for food packaging. Electrospinning is a novel technique for generating nanofibers by electrostatic force. According to the high voltage, it provides an electrostatic force acting with the liquid solution and switches the electric field so that positive and negative charge ions are separated. A Taylor cone is formed under appropriate conditions while the solvent evaporates and produces nanoscale particles or filamentary fibers on the collector. In this study, both green tea leaf and black tea leaf residue which after brewed as raw materials for electrospinning. After proper pretreatment and parameter adjustment, a film can be formed by electrospinning at 22 kV, 0.3 ml/h, and 15 cm with a polyvinyl alcohol solution, and the diameter ranges from 304.97 to 347.12 nm. Solution with 10% brewed green tea leaf for electrospinning has a high total phenol content (1137.66 mgGAE/g) and antioxidant capacity. Electrospinning film with brewed tea leaf was tested for inhibition. The inhibition zone test showed that the 2 mg brewed tea leaf electrospinning membrane produced a diameter of about 0.5 mm inhibition zone, which inhibited the growth of Staphylococcus aureus. The electrospinning film which made of brewed tea leaf and polyvinyl alcohol has antimicrobial activity, smaller fiber diameters, and increase the tensile strength so that it can improve the value of by-product and provide biopolymer as a composite material for food packaging. Upon this results, it can extend the quality of food and its shelf life. The applications will open up new areas for other manufacturing by-products of similar properties. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77490 |
DOI: | 10.6342/NTU201803641 |
全文授權: | 未授權 |
顯示於系所單位: | 食品科技研究所 |
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