Poster OER - Ngành Công nghệ thực phẩm

URI vĩnh viễn cho bộ sưu tập này

https://oerrepository.ntt.edu.vn/handle/298300331/417

Duyệt qua

Đang duyệt Poster OER - Ngành Công nghệ thực phẩm theo Tác giả

Đang hiển thị 1 - 1 trong tổng số 1
  • Hình ảnh thu nhỏ
    Tài liệu
    Gelatin/Carboxymethyl Cellulose Edible Films: Modification Of Physical Properties By Different Hydrocolloids And Application In Beef Preservation In Combination With Shallot Waste Powder
    (Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam, 2024) Tran, Thi Tuong Vi; Nguyen, Nhu Ngoc; Nguyen, Quoc Duy; Nguyen, Tran Phong; Lien, Tuyet Ngan
    In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group nonexistent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g-1) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g-1).