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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 丁俞文 | |
dc.contributor.author | Zi-Yuan Miao | en |
dc.contributor.author | 苗紫緣 | zh_TW |
dc.date.accessioned | 2021-07-11T15:14:06Z | - |
dc.date.available | 2022-08-05 | |
dc.date.copyright | 2019-08-05 | |
dc.date.issued | 2019 | |
dc.date.submitted | 2019-07-31 | |
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The effect of temperature and humidity on electrospinning. Journal of Materials Science 2008, 44 (5), 1357-1362. 37. Yan, T., Tian, L., Pan, Z. Structures and mechanical properties of plied and twisted polyacrylonitrile nanofiber yarns fabricated by a multi-needle electrospinning device. Fibers and Polymers 2016, 17 (10), 1627-1633. 38. Varesano, A., Carletto, R. A., Mazzuchetti, G. Experimental investigations on the multi-jet electrospinning process. Journal of Materials Processing Technology 2009, 209 (11), 5178-5185. 39. Yao, Z. C., Chen, S. C., Ahmad, Z., Huang, J., Chang, M. W., Li, J. S. Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial Electrospinning. J Food Sci 2017, 82 (6), 1412-1422. 40. Miyoshi, T., Toyohara, K., Minematsu, H. Preparation of ultrafine fibrous zein membranes via electrospinning. Polymer International 2005, 54 (8), 1187-1190. 41. Selling, G. W., Biswas, A., Patel, A., Walls, D. J., Dunlap, C., Wei, Y. Impact of Solvent on Electrospinning of Zein and Analysis of Resulting Fibers. Macromolecular Chemistry and Physics 2007, 208 (9), 1002-1010. 42. Anderson, T. J., Lamsal, B. P. Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications- A Review. Cereal Chem 2011, 88 (2), 159-173. 43. Wang, H., Hao, L., Wang, P., Chen, M., Jiang, S., Jiang, S. Release kinetics and antibacterial activity of curcumin loaded zein fibers. Food Hydrocolloids 2017, 63, 437-446. 44. Wang, H., Hao, L., Niu, B., Jiang, S., Cheng, J., Jiang, S. Kinetics and Antioxidant Capacity of Proanthocyanidins Encapsulated in Zein Electrospun Fibers by Cyclic Voltammetry. J Agric Food Chem 2016, 64(15), 3083-3090. 45. Yao, Z. C., Chang, M. W., Ahmad, Z., Li, J. S. Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning. J Food Eng 2016, 191, 115-123. 46. Zhang, Q., Li, J., Wang, C., Sun, W., Zhang, Z., Cheng, W. A gradient HPLC method for the quality control of chlorogenic acid, linarin and luteolin in Flos Chrysanthemi Indici suppository. J Pharm Biomed Anal 2007, 43(2), 753-757. 47. Albetran, H., Dong, Y., Low, I. M. Characterization and optimization of electrospun TiO2/PVP nanofibers using Taguchi design of experiment method. J Asian Ceram Soc 2015, 3, 292-300. 48. McDonnell, G.E. Antisepsis, Disinfection, and Sterilization: Types, Action, and Resistance 2017. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78714 | - |
dc.description.abstract | 保鮮膜是生活中常用於保存食品的材料之一,市面上常見的PE保鮮膜主要用於蔬菜水果等果蔬包裝,可抑制其呼吸作用、延緩老化。然而保鮮膜本身並不具有抗微生物能力,蔬果在生產、儲運等過程均可能接觸到食品病原菌,因此,藉由在保鮮膜上塗佈具有抗微生物能力的塗層,有助於抑制食品病原菌的生長,進而延長蔬果的儲存期限。綠原酸是一種天然抗氧化劑,常用於抑制癌症細胞增長、抑制發炎反應、抵抗病毒感染與降低血壓,也有文獻指出綠原酸具有抑制微生物活性之潛力,然而綠原酸雖具有良好的抗微生物活性,當其暴露於空氣與光時容易氧化;聚乙烯吡咯烷酮為一種高分子化合物,因毒性小而經常被應用於個人護理用品或作為食品添加劑;玉米醇溶蛋白具生物可降解性、容易取得與成本低廉等優勢,使其常作為保護與控制活性物質釋放的包覆載體。靜電紡絲是一種可高效率生產奈米纖維及高密度薄膜的技術,近年來逐漸普及於食品加工領域。本研究即以聚乙烯吡咯烷酮與玉米醇溶蛋白混合作為載體,利用靜電紡絲技術製作可抑制微生物生長之綠原酸薄膜。綠原酸薄膜之特性受諸多實驗條件的影響,包括溶液性質、操作參數與環境條件等,皆可能造成靜電紡絲製品的型態變化。結果顯示,以靜電紡絲技術製作之纖維在掃描式電子顯微鏡下呈現較扁平的緞帶狀且具有平滑表面,平均直徑介於273-590 nm之間;以高效液相層析儀分析並計算得知纖維對綠原酸之包覆效率介於72.5-90.7%之間,且包覆效率隨綠原酸濃度增加有上升的趨勢;此外,80 mg/ml綠原酸之樣品組別對大腸桿菌具有近100%的抑制能力。綜合上述之實驗結果,以靜電紡絲技術製作之綠原酸薄膜具潛力開發為輔助食品包材抑制微生物生長之材料。 | zh_TW |
dc.description.abstract | When using food wraps for food preservation, microorganisms may still grow to the level that could cause pathological symptoms under improper storage environment. Thus, dispensing an antibacterial coating on the surface of the conventional food wrap could further inhibit the growth of typical food pathogens and extend the shelf-life of the contained food. Chlorogenic acid (CGA), a nature antioxidant, is commonly used for the prevention of inflammation, hypertension, cancer and viral infection. Many prevailing researches also indicated that chlorogenic acid has potent antibacterial activity, especially against food pathogens. Though chlorogenic acid shows good antibacterial activity, it is easily oxidized when exposing to air or light. Zein, a hydrophobic maize storage prolamine, is biodegradable and non-toxic for human. Therefore, zein is generally used as the base material for encapsulation vehicle for protection and controlled release of active compound. Polyvinylpyrrolidone (PVP) is a hydrophilic polymer excipient that is commonly used as the filament-forming matrix of electrospinning. In this work, zein and polyvinylpyrrolidone are selected as the carrier polymers for antibacterial film produced by electrospinning, which is an efficient technique for production of uniform polymer nanofibers and high-density film. The properties of chlorogenic acid nanofiber were optimized through adjusting the ratio of chlorogenic acid in the zein/PVP/ethanol solution, and processing parameters including pump flow rate, applied voltage and distance between needle and collector of the electrospinning system. In the final products, the average diameter of nanofibers with different CGA contents were around 273-590 nm with flat, ribbon-like surface when observed by scanning electron microscope. According to the images of transmission electron microscope, PVP presented as a well-protected carrier for the hydrophobic protein and the active compound. Moreover, 72.5-90.7% of chlorogenic acid could be encapsulated in the nanofiber films, which leads to improved antibacterial activity when compare to uncoated film. In addition, the coating made by electrospinning using this polymer solution may increase the water vapor transmission rate, which could reduce moisture residue and inhibit the growth of food pathogens such as Escherichia coli and Staphylococcus aureus. The result of antibacterial test showed that the electrospun fiber film can almost completely inhibit the growth of Escherichia coli. To sum up, electrospinning techniques serve as an efficient means to dispense potential antibacterial coating onto the surface of the food wrap. And this may help to improve the storability of food wrap and food packaging, further keep food pathogens away from food product. | en |
dc.description.provenance | Made available in DSpace on 2021-07-11T15:14:06Z (GMT). No. of bitstreams: 1 ntu-108-R06641020-1.pdf: 6477103 bytes, checksum: c2bdae99e7472c767effedde8cc0ce7b (MD5) Previous issue date: 2019 | en |
dc.description.tableofcontents | 致謝 I
摘要 III Abstract IV 目錄 VI 圖目錄 X 表目錄 XI 第一章 前言 1 第二章 文獻回顧 3 2.1靜電紡絲 3 2.1.1靜電紡絲原理 3 2.1.2靜電紡絲之操作參數 5 2.1.2.1施加電壓 5 2.1.2.2溶液流速 5 2.1.2.3針頭與收集器之距離 7 2.1.2.4針頭尺寸 7 2.1.2.5聚合物濃度與溶液黏度 7 2.1.2.6溶液導電性 9 2.1.2.7溶劑性質 11 2.1.2.8環境溼度與溫度 11 2.1.3靜電紡絲裝置之種類 12 2.2食品中毒 16 2.2.1食品中毒之定義 16 2.2.2食品中毒之分類 16 2.2.3食品中毒之預防 17 2.2.4台灣常見食品病原菌 18 2.3抗菌產品 19 2.3.1抗菌之定義 19 2.3.2抗菌產品之趨勢與生產 19 2.3.3抗菌效果之評估 21 2.3.4抗菌試驗流程 21 2.4綠原酸 22 2.4.1綠原酸簡介 22 2.4.2綠原酸的生理活性 23 2.4.3綠原酸的抑菌功效 24 2.4.4綠原酸在應用上的挑戰 24 2.5玉米醇溶蛋白 28 2.6聚乙烯吡咯烷酮 29 第三章 研究目的與實驗架構 31 3.1研究目的 31 3.2實驗架構 32 第四章 材料與方法 33 4.1實驗材料 33 4.1.1藥品試劑 33 4.1.2儀器設備 34 4.2實驗方法 35 4.2.1溶液配方選擇 35 4.2.2電紡參數之最適化 35 4.2.3綠原酸溶液樣品製備 35 4.2.4溶液導電性分析 35 4.2.5溶液黏度分析 36 4.2.6電紡纖維微觀形態 36 4.2.7電紡纖維直徑分析 37 4.2.8以HPLC分析綠原酸 38 4.2.9電紡纖維之包覆效率 38 4.2.10保鮮膜透水率分析 39 4.2.11抗菌試驗 42 4.2.11.1試驗菌株 43 4.2.11.2菌株培養條件 43 4.2.11.3培養基配製 43 4.2.11.4菌株活化 44 4.2.11.5接種試驗菌液 44 4.2.11.6確認菌數 45 4.2.11.7沖刷與塗盤 45 4.2.11.8菌落之計數 46 4.2.12統計分析與圖表繪製 46 第五章 結果與討論 47 5.1溶液物理性質分析 47 5.1.1溶液配方選擇結果 47 5.1.2綠原酸溶液之導電度變化 51 5.1.3綠原酸溶液之黏度變化 51 5.2電紡纖維性質分析 55 5.2.1電紡參數最適化結果 55 5.2.2電紡纖維形態與結構變化 55 5.2.3電紡纖維表面與直徑變化 57 5.2.4纖維載體對綠原酸之包覆效率 60 5.3綠原酸薄膜物理性質分析 63 5.3.1保鮮膜塗層前後之透水率變化 63 5.4綠原酸薄膜之功效性分析 65 5.4.1紡織品抗菌功效之驗證 65 5.4.2大腸桿菌抗菌實驗結果 65 第六章 結論 67 第七章 未來展望 68 第八章 參考文獻 69 附錄一 Graphical abstract 附錄二 小論文 | |
dc.language.iso | zh-TW | |
dc.title | 以靜電紡絲技術製作綠原酸抗菌保鮮膜 | zh_TW |
dc.title | Development of Chlorogenic Acid Coated Antibacterial Food Wrap Using Electrospinning Technology | en |
dc.type | Thesis | |
dc.date.schoolyear | 107-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 吳瑞碧,沈賜川,林哲安,鄭光成 | |
dc.subject.keyword | 綠原酸,玉米蛋白,靜電紡絲,抗微生物薄膜, | zh_TW |
dc.subject.keyword | chlorogenic acid,zein,electrospinning,antimicrobial film, | en |
dc.relation.page | 99 | |
dc.identifier.doi | 10.6342/NTU201902035 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2019-07-31 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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