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Title: | 以幾丁聚醣修飾之泡沫培養基生產多孔性細菌纖維素作為活性包材之應用 In situ modification of bacterial cellulose utilizing foaming medium with chitosan and its application in food packaging |
Authors: | 洪翎 Ling Hong |
Advisor: | 鄭光成 Kuan-Chen Cheng |
Co-Advisor: | 林欣平 Shin-Ping Lin |
Keyword: | 泡沫細菌性纖維素,幾丁聚醣,活性包裝,抗菌性,吸水墊料, foaming bacterial cellulose,chitosan,absorbent pads,antimicrobial,active food packaging, |
Publication Year : | 2023 |
Degree: | 碩士 |
Abstract: | 活性包裝材料係指透過與食品的相互作用來延長食品的儲藏期限,以減少、延緩甚至達到抑制腐敗及病原微生物的生長。本研究旨在開發具多孔狀細菌性纖維 (bacterial cellulose, BC) 與幾丁聚醣 (chitosan) 製成之活性包材,除了評估其材料特性外,亦評估其作為活性包材用於金目鱸魚片保存之應用。結果顯示以原位修飾法透過1%的乳化劑、0.2%的三仙膠、chitosan 與培養基形成泡沫狀培養基,後加入 Komagataeibacter xylinus 以生產具有微孔結構 BC,於材料特性分析上,利用掃描電子顯微鏡和傅立葉轉換紅外光譜確認了 BC 之奈米纖維與 chitosan 之間的鍵結形成,而 X 光繞射分析顯示 chitosan 的添加影響了其結晶度,從73%下降至69%,於溶脹試驗中可發現多孔狀 BC 組別具有高達2,300%之溶脹度,表示其具有高吸收液體之能力。抗菌性實驗結果顯示添加 chitosan 之 BC 組別可顯著降低 Staphylococcus aureus 和 Escherichia coli 約2個對數之菌落形成單位,綜合以上結果可知多孔狀 BC/ chitosan 確實具備高吸收性與抗菌性,有助於發展成為抗菌性活性包材,目前仍持續進行金目鱸魚片保存試驗,以評估其實際應用性。 Active packaging refers to materials that interact with food to extend the shelf life to reduce, delay, or inhibit the growth of spoilage and pathogenic microorganisms. This study aims to develop active packaging materials using porous bacterial cellulose (BC) and chitosan. The material properties and their application as active packaging for preserving Lates calcarifer fillets were evaluated. The results showed that a foaming medium was formed by in-situ modification using 1% cremodan, 0.2% xanthan, chitosan, and the culture medium, followed by the addition of Komagataeibacter xylinus to produce BC with a porous structure. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) confirmed the formation of bonds between the nanofibers of BC and chitosan, and X-ray diffraction analysis showed that the addition of chitosan affected its crystallinity, reducing it from 73% to 69%. In the swelling ratio test, the porous BC exhibited a high swelling capacity up to 2,300%, indicating its high liquid absorption ability. The antibacterial experiment showed that the foaming BC (FBC) with chitosan added significantly reduced Staphylococcus aureus and Escherichia coli by approximately 2 logCFU/mL. Based on the above results, it can be concluded that FBC/chitosan possesses high absorbency and antibacterial properties, making it suitable for the development of antibacterial active packaging. The preservation tests on fish fillets are still ongoing to evaluate its applicability. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/90540 |
DOI: | 10.6342/NTU202303053 |
Fulltext Rights: | 未授權 |
Appears in Collections: | 食品科技研究所 |
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ntu-111-2.pdf Restricted Access | 3.08 MB | Adobe PDF |
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