Effect of combined zinc oxide nanoparticles using citric acid and microwave heating on the quality of animal fat  

作　　者：Lan Zhang Min Zhang Yaping Liu Zhongxiang Fang 

机构地区：[1]State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,214122,Wuxi,Jiangsu,China [2]Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring,Jiangnan University,214122,Wuxi,Jiangsu,China [3]China General Chamber of Commerce Key Laboratory on Fresh Food Processing&Preservation,Jiangnan University,214122,Wuxi,Jiangsu,China [4]Guangdong Galore Food Co,Ltd,528447,Zhongshan,Guangdong,China [5]School of Agriculture and Food,The University of Melbourne,Parkville,Victoria,3010,Australia

出　　处：《Food Bioscience》2023年第3期1565-1575,共11页食品生物科学（英文）

基　　金：supported by the National Key R&D Program of China(No.2018YFD0700303);Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003);National First-Class Discipline Program of Food Science and Technology(No.JUFSTR20180205)。

摘　　要：The processing method of animal fat as a non-negligible food resource has attracted attention.ZnO nanoparticles(ZnONPs)are a widely studied inorganic antimicrobial agent.In this paper,citric acid modified ZnO nanoparticles(CA-ZnO)were prepared using citric acid for surface modification of ZnO nanoparticles.The surface modification reduced the agglomeration of ZnONPs in the water,and the particle size of CA-ZnO particles was reduced by about 4 times compared to the ZnONPs after dispersion in the water.CA-ZnO also showed a good inhibitory effect against Bacillus cereus,Escherichia coli,and Staphylococcus aureus at the concentration of 0.05 g/kg.Microwave heating combined with CA-ZnO(MCCZ)had a good bactericidal effect and disrupted the integrity of bacterial cell membrane leading to leakage of cell materials and altering the secondary structure of bacterial proteins such as the reduction ofα-helix.Using this method for sterilization of animal fats(a mix of same amount of chicken oil and lard),the sterilization rate of animal fats reached 99.97%after 90 s of MCCZ treatment.And MCCZ resulted in less flavor change and quality deterioration compared to traditional high temperature treatment.Therefore,MCCZ could be used as a new method to preserve the product quality of mixed chicken oil and lard.

关 键 词：Citric acid ZnO nanoparticles Antibacterial activity Animal fat Lipid oxidation 

分 类 号：TS201[轻工技术与工程—食品科学]