WO2019198896A1 - Hydrogel antibactérien apte à maintenir la fraîcheur des aliments - Google Patents

Hydrogel antibactérien apte à maintenir la fraîcheur des aliments Download PDF

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Publication number
WO2019198896A1
WO2019198896A1 PCT/KR2018/013038 KR2018013038W WO2019198896A1 WO 2019198896 A1 WO2019198896 A1 WO 2019198896A1 KR 2018013038 W KR2018013038 W KR 2018013038W WO 2019198896 A1 WO2019198896 A1 WO 2019198896A1
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Prior art keywords
hydrogel
antimicrobial
food
hydrogel composition
weight
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English (en)
Korean (ko)
Inventor
윤요한
오혜민
김세정
김혜지
안수민
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Sookmyung Womens University SWU
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Sookmyung Womens University SWU
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/779—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
    • A01N25/02—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing liquids as carriers, diluents or solvents
    • A01N25/04—Dispersions, emulsions, suspoemulsions, suspension concentrates or gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12

Definitions

  • the present invention relates to an antimicrobial hydrogel for food freshness and a food storage use using the same, and can be effectively inhibited the growth of microorganisms causing food poisoning and decay by applying to foods such as meat or aquatic products to refrigerated and frozen foods.
  • the present invention relates to an antimicrobial hydrogel that can maintain freshness at various temperatures such as room temperature and can be shortly attached to and detached from meat or aquatic products to reduce bacteria in a short time, and for food storage using the same.
  • the food surface application products such as moisture absorbing pads are placed between food and containers for packaging the food, and the food is arranged on the upper surface of the product. It separates the spilled liquid from the food and absorbs and stores the liquid discharged from the food more quickly to maintain the freshness of the food for a long time
  • the food surface application product is a hygroscopic material such as paper, sponge or synthetic polymer It utilizes and utilizes what was manufactured.
  • Patent Document 1 Korean Patent Publication No. 10-2003-0086976 (Published Date: 2003.11.12)
  • Patent Document 2 Korean Patent Registration No. 10-1678402 (Published Date: 2016.12.06)
  • Patent Document 3 Korean Patent Publication No. 10-2016-0038120 (Published Date: 2016.04.07)
  • Patent Document 4 Korean Registered Patent No. 10-1012289 (Published Date: 2011.02.10)
  • the present invention has been made to solve the problems of the prior art as described above, by utilizing natural polysaccharides, harmless to the human body, excellent swelling ability to absorb a large amount of the liquid discharged from food, but also excellent antibacterial growth of microorganisms It is to provide a method for producing a hydrogel that can effectively reduce the, and the technical content for food surface applications that can be stored for a long time food including the hydrogel prepared by the water absorbent material.
  • the present invention provides a hydrogel composition for maintaining the freshness of food.
  • the hydrogel composition may include alginate, agar, glycerol, and calcium chloride.
  • the present invention comprises the steps of (a) mixing the aqueous solution of calcium chloride to a mixture prepared by mixing alginic acid, agar and glycerol to prepare a hydrogel composition; And (b) forming the hydrogel composition and then drying the hydrogel composition to prepare a hydrogel, wherein the hydrogel composition comprises 1 to 10 parts by weight of alginic acid (alginate), 0.1 to 2, based on 100 parts by weight of the total composition. It provides a method of producing a hydrogel composition comprising a weight part of agar (agar), 30 to 50 parts by weight of glycerol, and 0.05 to 0.5 parts by weight of calcium chloride.
  • step (b) in the step (b), it can be dried for 24 to 72 hours at a temperature of 30 to 50 °C to prepare the hydrogel.
  • the hydrogel is immersed in an aqueous solution containing 0.001 to 1.5% by weight of the antimicrobial material prepared hydrogel Swelling may further comprise a step, the antimicrobial material may comprise natural plant extracts, antimicrobial polymers, metal oxides or mixtures thereof.
  • the present invention provides a pad for application to food containing a hydrogel composition for maintaining the freshness.
  • the pad for application to the food may be provided in a form that is embedded in the packaging container with food, the hydrogel composition may be provided in a form directly attached to the food.
  • the pad may be provided in the form of an adhesive cloth or a hygroscopic cloth.
  • the present invention also provides a food to which the hydrogel is applied.
  • the present invention also provides a use of the antimicrobial hydrogel composition for maintaining, storing, distributing or storing food freshness.
  • the present invention also provides a method of using the antimicrobial hydrogel composition to maintain food freshness.
  • the present invention also provides a method for storing, distributing or storing food using the antimicrobial hydrogel composition.
  • hydrogel composition for maintaining the freshness of the food By including a hydrogel composition for maintaining the freshness of the food according to the present invention, by absorbing a large amount of water flowing out of the food can keep the food and liquid separated from each other can keep the food fresh for a long time.
  • hydrogel excellent in hygroscopicity and swelling properties can be produced.
  • food surface application products do not emit harmful ingredients to human body, which is excellent in safety, but also has excellent antimicrobial properties, which effectively prevents the growth of bacteria on the surface of food. It can be easily utilized as an absorbent pad or the like.
  • the hydrogel according to the present invention can confirm the effect of reducing the bacteria in a short time by attaching and detaching for a while before the meat or aquatic products are groomed.
  • 1 is a real image taken of the hydrogel prepared by the method according to the embodiment.
  • Figure 2 is a real image of the (a) contact cloth and (b) absorbent fabric containing a hydrogel prepared by the method according to the embodiment.
  • Figure 3 is the result showing the antimicrobial effect when meat is stored in aerobic state without hydrogel.
  • the present invention relates to a hydrogel composition for maintaining the freshness of food.
  • the present invention is to maintain the freshness of food, in particular, to refrigeration and freezing of food products such as fish, fish, fish, etc. as well as to inhibit the growth of microorganisms at room temperature storage by the hydrogel composition that can maintain the freshness of food longer It is about.
  • the kind of food applicable is not limited, but includes meat, aquatic products and the like.
  • the hydrogel composition is directly or indirectly attached to food-carrageenan), a natural polymer such as carboxy methyl cellulose (CMC); Natural copolymers such as xanthan, collagen, chitosan, glucomannan, agar; Includes; Al 3+, Ca 2 +, the cross-linking agent, such as Na +, heat, pH, and salt (CalCl 2), potassium chloride (KCl), glycerol.
  • CMC carboxy methyl cellulose
  • Natural copolymers such as xanthan, collagen, chitosan, glucomannan, agar; Includes; Al 3+, Ca 2 +, the cross-linking agent, such as Na +, heat, pH, and salt (CalCl 2), potassium chloride (KCl), glycerol.
  • it may include alginate, agar, glycerol, calcium chloride, and may include residual water.
  • Hydrogel composition according to the present invention has the effect of excellent antimicrobial activity, swelling (swelling) ability, excellent flexibility, etc. for maintaining the freshness of food.
  • the range of bacteria exhibiting antimicrobial is typically L. monocytogenes , B. cereus , E. coli, etc., according to one embodiment, but not limited to these ranges of bacteria, for example, Salmonella spp., Enteritidis , Pseudomonas spp., Clostridium spp. It shows antimicrobial activity against various bacteria that grow or multiply as the freshness of foods decreases.
  • the present invention comprises the steps of (a) mixing the alginate (aginate), agar (agar) and glycerol (glycerol) mixture of calcium chloride (CaCl 2 ) aqueous solution to prepare a hydrogel composition; And (b) molding the hydrogel composition and drying the same to prepare a hydrogel, wherein the hydrogel composition comprises 1 to 10 parts by weight of alginic acid and 0.1 to 2 parts by weight of agar. , 30 to 50 parts by weight of glycerol, 0.05 to 0.5 parts by weight of calcium chloride provides a method for producing an antimicrobial hydrogel, characterized in that it comprises. The remaining parts by weight of the composition may include water.
  • Step (a) is a step of preparing a hydrogel composition by mixing alginic acid, agar, glycerol, calcium chloride, and optionally water.
  • Alginic acid included in the hydrogel composition is a natural polysaccharide constituting the cell wall of brown algae and seaweeds, and D-mannuronic acid and L-glucuronic acid are 1,4-glycosidic bonds. Copolymer bonded through (1,4-glycosidic linkage), harmless to the human body, very stable to the digestive system, adsorbs heavy metals by reactivity with metal ions, and inhibits the growth of harmful microorganisms Can play a role.
  • the alginic acid may play a role of controlling physical properties such as strength, hygroscopicity, and swellability of the hydrogel prepared in the steps to be described later.
  • the alginic acid may be included in a ratio of 1 to 10 parts by weight based on 100 parts by weight of the total hydrogel composition, and when the content of the alginic acid is less than 1 part by weight, it is difficult to sufficiently secure the strength of the hydrogel, and may exceed 10 parts by weight. If the hygroscopicity and swelling is greatly reduced, there is a problem that it is difficult to maintain the unique properties of the hydrogel.
  • the hydrogel composition may be configured to produce a hydrogel having sufficient strength and swellability for use in food packaging, including the alginic acid in a proportion of 5 parts by weight.
  • the agar is also called agar as a water-soluble natural polymer, and can control physical and structural properties such as pore size, mechanical stiffness, moisture content, and swellability of the hydrogel to be described later by controlling the content of the agar. have.
  • the hydrogel prepared by mixing the agar may form hydrophilic surface properties, and thus may contain a large amount of water, thereby utilizing the prepared hydrogel as a water absorbing material provided in a food surface application product. It can give a characteristic that can.
  • the agar may be mixed at a ratio of 0.1 to 2 parts by weight based on 100 parts by weight of the total hydrogel composition, and when the content of the agar is less than 0.1 parts by weight, there is a problem in that the strength of the hydrogel to be described later is lowered. If it exceeds 2 parts by weight, the problem of water swelling and hygroscopicity may be lowered when absorbed. More preferably, the agar may be mixed in an amount of 1 part by weight and used for preparing a hydrogel.
  • the glycerol is added to the hydrogel composition as a polyhydric alcohol to prevent the moisture absorbed in the hydrogel to be described later to dry, prevent the loss of active ingredients such as antibacterial substances added to the hydrogel, and increase the elongation rate in the hydrogel It can play a role.
  • the glycerol may be mixed in a proportion of 30 to 50 parts by weight based on 100 parts by weight of the total hydrogel composition, and when the content of the glycerol is less than 30 parts by weight, water may be easily lost in the hydrogel. If the amount exceeds 50 parts by weight, the strength of the hydrogel may be reduced and the stickiness may increase. More preferably, the glycerol may be mixed in a proportion of 40 parts by weight based on a total of 100 parts by weight of the hydrogel composition.
  • the calcium chloride forms calcium ions in an aqueous solution to induce cation exchange, and the calcium chloride acts as a crosslinking agent to induce crosslinking of alginic acid due to cation exchange, thereby increasing strength and forming a water-soluble gel. This imparts moldability and stability to the hydrogel.
  • the calcium chloride may be added in an appropriate amount to increase the gel formation ability of the hydrogel by alginic acid to form a hydrogel having suitable hygroscopicity and swellability, preferably the hydrogel composition is a ratio of 0.05 to 0.5 parts by weight of the calcium chloride When mixed at a ratio of more than 0.05 parts by weight, the strength of the hydrogel does not occur, and if it exceeds 0.5 parts by weight, local gelation may occur or non-uniformity may occur due to phase separation. Can be. More preferably, the hydrogel composition may mix the calcium chloride in a proportion of 0.2 parts by weight.
  • the calcium chloride is mixed with the aqueous solution of calcium chloride mixed with calcium chloride and water under the condition of continuous stirring so that the mixture is uniformly mixed with agar and glycerol alginate, and the hydrochloric acid having a uniform property by controlling the addition rate of the aqueous solution of calcium chloride Allow gel to form.
  • a mixture of alginic acid, agar and glycerol may be prepared to prepare a mixture, and a hydrogel composition may be prepared by mixing an aqueous solution of calcium chloride with the prepared mixture, and the hydrogel composition may be continuously By stirring to ensure that the calcium chloride is uniformly mixed, and when the gelation progresses slowly in the hydrogel composition can be configured to produce a hydrogel by molding in a step to be described later.
  • the step (b) is a step of forming a hydrogel composition and then drying the hydrogel composition, wherein the hydrogel absorbs a large amount of water as a hydrophilic polymer material having water as a dispersion medium and having a three-dimensional network structure. It is flexible and has excellent adhesion with food and provides a soft texture.
  • the hydrogel composition prepared in the above-mentioned step is stirred to induce crosslinking of alginic acid by calcium chloride, and the hydrogel composition is formed on a mold or mold such as a flat plate at the time when the hydrogel composition is gradually hardened and gelled. It can be configured to supply and shape the molded article to be dried by natural drying, hot air drying, vacuum drying method to produce a hydrogel. As described above, when drying is carried out, the water contained in the hydrogel evaporates and alginic acid and agar are completely gelled to form a hydrogel. The drying of such hydrogels influences the properties of the hydrogel to be finally produced. It is one of the main factors.
  • the prepared hydrogel has a higher strength, a higher hygroscopicity, a low hygroscopicity, a low water content, a hard and tough hydrogel, and a low hydrogel has a low strength, high water content, and is soft and soft. Since it is possible to produce a hydrogel, it is possible to produce a hydrogel having physical properties corresponding to the type and degree of hydrogel.
  • the hydrogel after forming the hydrogel composition may be dried for 24 to 72 hours at a temperature of 30 to 50 °C to prepare a hydrogel, the hydrogel
  • the hydrogel When less than 24 hours of drying the hydrogel may cause a problem that the water content in the hydrogel is slightly less swelling and hygroscopicity, when drying for more than 72 hours, the moisture absorption rate of the hydrogel is reduced and hardened, the flexibility is reduced Side effects can occur.
  • the hydrogel may be prepared by drying at a temperature of 42 ° C. for 48 hours.
  • the hydrogel may have an average thickness of 0.5 to 10 mm, when the average thickness of the hydrogel is less than 0.5 mm, the thickness of the hydrogel may be too thin, there is a problem that the mechanical strength falls, 10 mm When exceeding, when the hydrogel absorbs water and swells, there is a problem that the absorption rate decreases and the thickness is too thick, which is not suitable for food packaging, and more preferably, the hydrogel has an average of 1 to 3 mm. It may have a thickness.
  • the hydrogel is typically, but not limited to, in the form of a sheet such as a patch, film, etc., any size and shape depending on the mold selected.
  • the hydrogel prepared by the method described above has a low water content, exhibits the property of swelling by absorbing water, and absorbs the antimicrobial material into the tissue of the hydrogel by using the swelling property. Improved hydrogels can be prepared.
  • the antimicrobial material may be an antimicrobial polymer such as chitosan, metal oxides such as titanium dioxide, natural plant extracts such as grapefruit seed extract or citrus extract, and preferably, the antimicrobial material is grapefruit seed extract, citrus extract or Natural antibacterial substances such as mixtures are preferably used to sufficiently absorb the antimicrobial substances that effectively inhibit the growth of various microorganisms in the hydrogel.
  • an antimicrobial polymer such as chitosan, metal oxides such as titanium dioxide, natural plant extracts such as grapefruit seed extract or citrus extract, and preferably, the antimicrobial material is grapefruit seed extract, citrus extract or Natural antibacterial substances such as mixtures are preferably used to sufficiently absorb the antimicrobial substances that effectively inhibit the growth of various microorganisms in the hydrogel.
  • the grapefruit seed extract (grapefruit seed extract) contains a large amount of ascorbic acid, and contains antibacterial materials such as flavonoid compounds, naringin and citral, and generates hydrogen radicals acting as a reducing agent of metal ions to be distributed on the cell membrane
  • antibacterial materials such as flavonoid compounds, naringin and citral
  • hydrogen radicals acting as a reducing agent of metal ions to be distributed on the cell membrane
  • the cell membrane function may be weakened, thereby inhibiting the cellular respiration of the microorganism, thereby exhibiting antimicrobial activity.
  • it has a strong deodorizing power to help eliminate odors and odors.
  • the grapefruit seed extract may be an extract obtained by extracting the seed with water or ethanol, may be used extracts extracted from various methods other than the above, the grapefruit seed extract as described above is a natural food additive because it is recognized as a hydro It can be used as an antibacterial substance added to the gel.
  • the citrus extract exhibits antimicrobial activity, including a large amount of ingredients such as limonene, vitamins, flavonoids, essential oils, etc., and can be used in various conventional extracts obtained by extracting tangerine peel of pulp and pulp from citrus fruits with water or ethanol. Since the citrus extracts have also been recognized as safety as natural food additives, they can be added to improve the antimicrobial properties of hydrogels.
  • the hydrogel in the aqueous solution containing the grapefruit seed extract or citrus extract as described above in a proportion (also referred to as wt%) of 0.001 to 1.5 parts by weight based on a total of 100 parts by weight of the hydrogel composition.
  • the prepared hydrogel may be immersed and the hydrogel absorbs water so as to prepare a hydrogel having excellent antimicrobial activity.
  • Hydrogel prepared by immersing in an aqueous solution containing grapefruit seed extract or citrus extract as described above is excellent in antimicrobial activity that inhibits the growth of harmful microorganisms such as Listeria monocytogenes or Bacillus cereus ( Bacillus cereus ) Do.
  • a hydrogel having an antimicrobial activity may be prepared by immersing in an aqueous solution containing grapefruit seed extract or citrus extract in an amount of 1 to 1.5 parts by weight, and such hydrogel may be prepared by L. monocytogenes or B. cereus . It has an excellent antimicrobial activity that completely inhibits the growth of harmful microbial strains.
  • the hydrogel may be immersed in an aqueous solution containing the antimicrobial material for 30 minutes to 4 hours to prepare a hydrogel having excellent antimicrobial properties, and more preferably, the prepared hydrogel Can be immersed for 1-2 hours.
  • the hydrogel is immersed in an aqueous solution containing an antimicrobial substance in the same manner as described above to absorb the antimicrobial substance in the hydrogel, and then the hydrogel absorbing the antimicrobial substance is dried for 5 to 1440 minutes so that the hydrogel has excellent antibacterial activity.
  • the gel may be prepared, and the hydrogel prepared in this way may be immediately used as a moisture absorbent capable of absorbing the water flowing out of the food.
  • the drying may be performed for 5 to 120 minutes, when the drying time exceeds 120 minutes may cause a problem that the form of the hydrogel is disturbed or antimicrobial rather reduced, if less than 5 minutes water content The problem of too high hygroscopicity may arise.
  • a hydrogel having excellent antimicrobial properties and excellent hygroscopicity through a simple method of molding and drying a material safe for the human body, such as alginic acid, agar, glycerol, and natural antimicrobial substances. Can be prepared.
  • the present invention relates to a substrate for direct or indirect application to foods, including the hydrogel (composition).
  • the substrate may take the form of a pad, and is provided with a top film and a bottom film disposed on the top and bottom surfaces of the hydrogel to apply a conventional food surface such as an absorbent pad to absorb moisture from food. It may have various forms that the product has.
  • the upper film is a fluid permeable film to easily absorb the moisture flowing out of the food
  • the lower film is a fluid impermeable film to prevent the discharge of water to the food packaging container to maintain the freshness of the food for a long time It can be configured to be, without being limited thereto, may have a variety of forms, such as contact cloth, hygroscopic cloth and the like.
  • the food surface application product having the above-mentioned form includes a hydrogel prepared by the above method as an absorbent material, and thus has excellent properties such as hygroscopicity and swelling property, so that it can absorb a large amount of water flowing out of the food and liquid. It is possible to prevent the degradation of the freshness of the food by keeping the separated from each other.
  • the food surface application product does not discharge harmful ingredients to the human body, while excellent in safety, antimicrobial properties can effectively prevent the growth of bacteria on the food surface between the food and the container for packaging the food packaging. It can be easily utilized as the absorbent pad disposed. It can be easily utilized as an absorbent pad for food packaging for packaging meat, fish, etc. as food, and can be preferably used for packaging materials and packaging containers for meat and fish packaging.
  • Hydrogel of the present invention in the form of a kind of pack, packaged with an antimicrobial patch (that is, the form of filling the hydrogel inside the absorbent fabric) with the antimicrobial solution in the packaging pack, and the antimicrobial solution until the package is torn out It may be in the form of absorbing or packaging the hydrogel patch and the antimicrobial material (solution) separately.
  • an antimicrobial patch that is, the form of filling the hydrogel inside the absorbent fabric
  • the antimicrobial solution until the package is torn out It may be in the form of absorbing or packaging the hydrogel patch and the antimicrobial material (solution) separately.
  • the present invention relates to a food to which the hydrogel is applied, and such food is not limited to meat, fish, and the like.
  • the present invention also relates to the use of the antimicrobial hydrogel composition for food freshness maintenance, storage, distribution or storage.
  • the present invention also relates to a method of using the antimicrobial hydrogel composition for maintaining food freshness, in one aspect.
  • the present invention also relates to a method for storing, distributing or storing food using the antimicrobial hydrogel composition.
  • the prepared hydrogel is a odorless transparent gel, combined with a calcium cation to form a hard gel, excellent swelling ability, when swelling antimicrobial material, the gel is weakly dissolved, the size is larger and shrinks when dried It was confirmed to have a property to.
  • the OD 600 of two Gram-positive bacteria [ L. monocytogenes ( B. cereus ) and B. cereus ( B. cereus )] incubated up to the algebraic growth period was set to 0.1 and then placed in all cells of the 96-well plate. 20 ⁇ L each was inoculated. To this end, each well was supplied so that 90 ⁇ L of the medium, 90 ⁇ L of the antimicrobial material, and 20 ⁇ L of the bacteria could be included. In the positive control group, 180 ⁇ L of the medium except the antimicrobial agent and 20 ⁇ L of the bacterium were added. In the negative control group, 90 ⁇ L of the antimicrobial agent was added to the medium, and the minimum inhibitory concentration analysis of the antimicrobial agent was performed.
  • Table 1 shows the minimum inhibitory concentrations of grapefruit seed extracts and citrus extracts for L. monocytogenes
  • Table 2 shows the minimum inhibitory concentrations of grapefruit seed extracts and citrus extracts for B. cereus .
  • grapefruit seed extract and citrus extract were found to control high concentrations of L. monocytogenes even at low concentrations of 0.001 to 0.002%, and L. monocytogenes were more effective than B. cereus.
  • grapefruit seed extract and citrus extract were found to be 0.004% higher than that of L. monocytogenes to control high concentrations (7 log CFU / ml) of B. cereus . It was confirmed that the need for antibacterial substances.
  • the hydrogel prepared in Example 1 cut to 1 cm ⁇ 1 cm was placed in a 24-well plate containing 1 mL of antimicrobial substance (0.1% grapefruit seed extract, 0.1% citrus extract) for 30 minutes, 2 hours, and 4 hours.
  • the hydrogel was swelled by dipping.
  • the swelling time was determined as a condition for absorbing the antimicrobial material 1 to 2 hours well, and then, to produce an antimicrobial hydrogel patch through a swelling time of 2 hours.
  • the hydrogel of the example (alginate 5% + agar 1% + CaCl 2 0.2% + 40% glycerol) was confirmed to maintain the antimicrobial activity even after 2 hours drying time.
  • the hydrogel of the comparative example ( ⁇ -carrageenan 1% + xanthan 1% + 40% glycerol) was confirmed that the antimicrobial activity is sharply inhibited after 2 hours of drying, the fact that the hydrogel of the embodiment can be maintained for a long time could confirm.
  • the prepared gel was cut into 1 cm ⁇ 1 cm sized antimicrobial substances at each concentration in a 24-well plate (0.1%, 0.3%, 0.5%, 0.7%, citrus extract 0.1%, 0.3%, 0.5% , 0.7%) for 2 hours, and then dried for 30 minutes at room temperature to determine the antimicrobial activity according to the type and concentration of the antimicrobial material.
  • Hydrogel composition clear zone size (radius cm ⁇ SD)
  • L. monocytogenes B. cereus Grapefruit Seed Extract 0.1% 0.3% 0.5% 0.7% 0.1% 0.3% 0.5% 0.7% 5% alginate + 1% agar + 0.2%
  • the hydrogel of the Example and the hydrogel of the comparative example absorbed grapefruit seed extract showed antimicrobial activity at concentrations of 0.1 to 0.7%, respectively. It could be confirmed that the hydrogel of the Example was more excellent than the hydrogel of the antimicrobial activity against L. monocytogenes and B. cereus in the comparative example.
  • the antimicrobial activity against B. cereus showed the highest antimicrobial activity in hydrogels swelled with 0.5% grapefruit seed extract.
  • Hydrogel composition clear zone size (radius cm ⁇ SD) L. monocytogenes
  • B. cereus Citrus Extract 0.1% 0.3% 0.5% 0.7% 0.1% 0.3% 0.5% 0.7% 5% alginate + 1% agar + 0.2%
  • CaCl 2 40% glycerol 0.15 ⁇ 0.10 0.24 ⁇ 0.18 0.34 ⁇ 0.18 0.50 ⁇ 0.00 0.07 ⁇ 0.10 0.16 ⁇ 0.13 0.29 ⁇ 0.16 0.33 ⁇ 0.04 1% ⁇ -carragenan + 1% xanthan + 40% glycerol 0.07 ⁇ 0.05 0.17 ⁇ 0.17 0.20 ⁇ 0.17 0.30 ⁇ 0.00 0.03 ⁇ 0.06 -* 0.03 ⁇ 0.08 -*
  • the hydrogel of the example absorbed citrus extract showed an antimicrobial effect at a concentration of 0.1 to 0.7%, the antimicrobial activity was also increased as the concentration of the antimicrobial material increased, hydrogel of the comparative example Rather, the antimicrobial effect exhibited by the hydrogel of the example was more excellent.
  • the antimicrobial effect against B. cereus was lower than that against L. monocytogenes , but the antimicrobial activity was excellent when swelling the antimicrobial material at 0.5% or higher concentration.
  • Hydrogel composition Mean (Log CFU / g) ⁇ SD L. monocytogenes
  • the hydrogel also B which did not contain an antimicrobial material. It was found that it has an effect of inhibiting cereus , which is thought to be an induced effect because the alginate selected in the process of selecting a natural polymer having an antimicrobial effect has a basic antimicrobial activity. It was found that the swelling process absorbed the antimicrobial substances well.
  • Hydrogel composition Mean (Log CFU / g) ⁇ SD L. monocytogenes B. cereus Control Grapefruit Seed Extract 0.5% Citrus Extract 0.5% Control Grapefruit Seed Extract 0.5% Citrus Extract 0.5% 5% alginate + 1% agar + 0.2% CaCl 2 + 40% glycerol 8.9 ⁇ 0.1 4.9 ⁇ 2.0 7.3 ⁇ 0.6 9.3 ⁇ 0.2 1.9 ⁇ 2.2 2.3 ⁇ 1.6 1% ⁇ -carragenan + 1% xanthan + 40% glycerol 8.8 ⁇ 0.4 8.5 ⁇ 0.1 8.6 ⁇ 0.2 8.8 ⁇ 0.3 8.3 ⁇ 0.4 8.2 ⁇ 0.4
  • the hydrogels of the example showed the growth of L. monocytogenes and B. cereus .
  • L. monocytogenes up to 2.5 log CFU / g
  • B. cereus up to 7 log CFU / g.
  • 0.5% of grapefruit seed extract was added, it was confirmed that L. monocytogenes reduced to 4 log CFU / g and B. cereus to 7 log CFU / g.
  • a 17.5 ⁇ 13.5 cm 2 size cloth was purchased and the antimicrobial hydrogel manufactured by swelling and drying step was attached to the poultice agent of the cloth, and a 10 ⁇ 15 cm 2 sized cloth was purchased and swelling inside the absorbent cloth.
  • the antimicrobial hydrogel patch was prepared by filling the antimicrobial hydrogel prepared through the drying and drying step, and the hydrogel patch prepared in the form of pars using an adhesive cloth, and the hydrogel patch prepared in the pad form using an absorbent cloth. 2 is shown.
  • the result of fabrication in the form of a parsley using an adhesive cloth was found to have a form similar to that of commercially available pars, and it was judged that there would be no difficulty in producing antibacterial effect by directly contacting livestock products.
  • the absorbent fabric in the form of a pad it was determined that the antimicrobial material is not in direct contact with the livestock product, thereby minimizing the change in the color, shape, etc. of the livestock product.
  • antimicrobial substances were applied to livestock products, it was judged that there would be no big problem in the effects of antimicrobial activity.
  • the antimicrobial hydrogel patch prepared as described above (in the case of grapefruit extract 1%, citrus extract 1%) was confirmed the antimicrobial effect on the meat. Specifically, the prepared antimicrobial hydrogel (10 ⁇ 10 ⁇ 0.2 cm 3 ) was attached to the surface of six times (3 cm ⁇ 3 cm), and the antibacterial effect was confirmed. L.
  • the antimicrobial effect on coli was confirmed, and when the antimicrobial hydrogel was not attached (control), the hydrogel (5% alginate + 1% agar + 0.2% CaCl 2 + 40% glycerol) containing no antimicrobial substance ( Gel containing no antimicrobial material), and grapefruit seed extract 1%, compared to the case of the antimicrobial hydrogel prepared by containing 1% citrus extract.
  • the bacterial control effect according to the antimicrobial hydrogel patch attachment time was the fastest control effect of L. monocytogenes , and in the case of E. coli , attached grapefruit seed extract In the case of the antimicrobial hydrogel absorbed by 1 min after 1 log CFU / cm 2 It was confirmed that the control effect appeared after 20 minutes.
  • L. monocytogenes mean (Log CFU / cm 2 ) ⁇ SD Time / gel class Control (no gel) Hydrogel (No Antibacterial) Antibacterial Hydrogel (1% Grapefruit Extract) Antibacterial Hydrogel (1% Citrus Extract) 0 min 3.3 ⁇ 0.1 1 min 3.3 ⁇ 0.2 3.1 ⁇ 0.1 0.9 ⁇ 0.2 0.9 ⁇ 0.2 20 minutes 3.6 ⁇ 0.5 2.4 ⁇ 0.0 1.1 ⁇ 0.4 0.8 ⁇ 0.0 40 mins 3.4 ⁇ 0.1 1.7 ⁇ 0.4 1.4 ⁇ 0.9 1.1 ⁇ 0.4 60 mins 3.2 ⁇ 0.0 2.0 ⁇ 0.4 1.2 ⁇ 0.6 1.2 ⁇ 0.6 (2) Escherichia coli (E.
  • Swab swab was diluted in 10 mL of BPW and smeared on Palcam, L. monocytogenes selective medium, and the antimicrobial effect of normal hydrogel patch without antimicrobial and 0.5% grapefruit and citrus extract were absorbed. The results obtained are shown in Table 12 below.
  • the antimicrobial effect of the method of spraying the antimicrobial material and the method of attaching the hydrogel was examined. Compared to the case of spraying a 1% grapefruit extract-containing solution (containing 1% grapefruit extract in sterilized distilled water) and attaching a previously prepared hydrogel-containing hydrogel, the antibacterial effect when applied with a hydrogel was compared to the spraying method. It was confirmed that the effect and retention period were longer.
  • the meat (slicing meat, 2 cm ⁇ 2 cm) was attached to the antimicrobial hydrogel (10 ⁇ 10 ⁇ 0.2 cm 3 ) prepared in Example for 20 minutes and subjected to sensory evaluation.
  • the overall acceptability was judged based on appearance, odor, odor, flavor, year, and succulent items, and there was no significant difference for each experimental group. It was confirmed that the overall acceptability was high due to the positive effect.
  • Vibrio parahaemolyticus was inoculated in 1.0 ⁇ 0.5 g of flounder to confirm the antimicrobial effect.
  • V. parahaemolyticus (ATCC17802, ATCC27519, ATCC33844, ATCC43996) was incubated in TCBS (thiosulfate citrate bile salt sucrose agar) to identify colonies. After that, 100 ⁇ L of the culture medium was inoculated on the surface of 1.0 ⁇ 0.5 g of sliced raw flatfich and stabilized for 10 minutes. Put an antimicrobial hydrogel prepared in 2 cm ⁇ 2 cm size on the surface of the flatfish sashimi inoculated with bacteria and stored for 0, 1, 20, 40, 60 minutes at refrigeration (4 o C) temperature, then remove the hydrogel A 2 cm ⁇ 2 cm area was swapped with a sterile swab.
  • TCBS thiosulfate citrate bile salt sucrose agar

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Abstract

La présente invention concerne : un hydrogel antibactérien apte à maintenir la fraîcheur des aliments, l'hydrogel antibactérien utilisant des polysaccharides naturels de façon à être sans danger pour le corps humain, possédant une excellente propriété de gonflement de façon à être apte à absorber une grande quantité d'un liquide à évacuer d'un aliment, et possédant une excellente propriété antibactérienne de façon à être apte à réduire efficacement la croissance microbienne ; et une utilisation de stockage d'aliments associée. La croissance de micro-organismes provoquant l'empoisonnement alimentaire et l'altération peut être efficacement inhibée par l'application de la présente invention à des aliments tels que de la viande ou des produits de la mer, et ainsi la fraîcheur des aliments peut être maintenue à diverses températures telles qu'à température ambiante, en plus de températures de réfrigération et de congélation, et les bactéries peuvent être réduites en peu de temps en attachant la présente invention à de la viande ou à des produits de la mer pendant un certain temps et en la détachant de ces derniers avant de couper la viande ou les produits de la mer.
PCT/KR2018/013038 2018-04-12 2018-10-30 Hydrogel antibactérien apte à maintenir la fraîcheur des aliments Ceased WO2019198896A1 (fr)

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CN112940285A (zh) * 2021-02-02 2021-06-11 浙江工商大学 一种便于清洗的水凝胶及应用
CN113185730A (zh) * 2021-03-31 2021-07-30 上海久升吸塑有限公司 一种食品保鲜盒及其制备方法
CN114369258A (zh) * 2021-12-22 2022-04-19 浙江大学台州研究院 一种水凝胶复合材料、制备方法及应用
CN114946935A (zh) * 2022-03-25 2022-08-30 浙江大学 一种基于水凝胶体系的1-mcp缓释保鲜剂及制备方法和应用
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CN114946935A (zh) * 2022-03-25 2022-08-30 浙江大学 一种基于水凝胶体系的1-mcp缓释保鲜剂及制备方法和应用
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CN120118342A (zh) * 2025-05-13 2025-06-10 宁波大学 一种多功能纳米水凝胶的制备方法及其镀膜保鲜方法

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