Preparation Of Lemon Essential Oil/Tea Tree Essential Oil/Polylactic Acid Nanofiber Membrane And Its Application In Mongolian Cheese Storage

Mongolian cheese is rich in nutritional value,unique and inherited to this day.However,high moisture and abundant nutrients also provide sufficient nutrients for the growth of microorganisms.Microorganisms produce lipase and protease through reproduction and metabolism,destroy the protein network structure of Mongolian cheese,and thus change the color,texture and taste of Mongolian cheese,resulting in spoilage.The purpose of this project is to extend the shelf life of Mongolian cheese,explore the synergistic antibacterial action of lemon essential oil and tea tree essential oil to compound antibacterial liquid with good antibacterial effect,and prepare polylactic acid nanofiber film loaded with compound antibacterial liquid by electrostatic spinning technology,which can be applied in the storage of Mongolian cheese.According to the results of minimum inhibitory concentration and synergy coefficient,when the ratio of lemon essential oil to tea tree essential oil was 1:2(L/2T),the minimum inhibitory concentration of compound antibacterial liquid was the lowest,and the synergy coefficient of L/2T compound antibacterial liquid against Escherichia coli and Staphylococcus aureus were 3.98 and 1.05,respectively.When the total concentration of the compound antibacterial agent was 4%,it had the strongest antibacterial activity against Escherichia coli,Staphylococcus aureus and yeast.According to scanning electron microscopy,Fourier infrared spectroscopy,water contact Angle,tensile strength and antibacterial zone,the nanofiber membrane has good shape,compact structure,uniform distribution and good mechanical properties.The successful inclusion of compound antibacterial liquid can not only improve the hydrophobicity of the nanofiber membrane,but also slowly release in the nanofiber membrane,and continue to play its antibacterial effect.Finally,the nanofiber membrane was applied to the storage experiment of Mongolian cheese.The total number of bacterial colonies of Mongolian cheese coated with compound antibacterial liquid nanofiber membrane was 6.66lg(CFU/g)on the 8th day of storage at room temperature,while that of Mongolian cheese without any protection reached 7.33lg(CFU/g)on the 6th day.The p H value,moisture content,fat precipitation,protein hydrolysis,free amino acid and texture characteristics of Mongolian cheese were determined and combined with sensory score.It was found that the coating of lemon essential oil/tea tree essential oil /PLA nanofiber membrane could effectively reduce the moisture and fat precipitation,reduce the free amino acid and protein hydrolysis rate,and maintain the good organizational structure of Mongolian cheese during storage.The results showed that the lemon essential oil/tea tree essential oil /PLA nanofiber membrane prepared in this experiment could effectively inhibit the growth of microorganisms,protect Mongolian cheese from external environmental influences,and effectively extend the shelf life of Mongolian cheese for 2 days without changing the flavor quality.