Application of 2-ethyl-4-methylimidazole in food packaging materials
Introduction
With the rapid development of the global food industry, food safety and extended shelf life have become the focus of common concern for consumers and manufacturers. Although traditional preservation methods such as refrigeration and vacuum packaging are effective, they are still difficult to meet the needs of modern food production and circulation in some cases. In recent years, a compound called 2-Ethyl-4-methylimidazole (EMI) has been widely used in food packaging materials due to its excellent antibacterial properties and antioxidant properties. application. This article will conduct in-depth discussion on the mechanism of EMI in food packaging materials, product parameters and its specific contribution to extending the shelf life of food, and conduct detailed analysis in combination with domestic and foreign literature.
1. Basic properties of 2-ethyl-4-methylimidazole
2-ethyl-4-methylimidazole (EMI) is an organic compound that belongs to the imidazole derivative. Its molecular formula is C7H10N2 and its molecular weight is 126.17 g/mol. EMI has good thermal and chemical stability and can maintain its activity over a wide temperature range. In addition, EMI also shows strong antibacterial and antioxidant abilities, which makes it uniquely advantageous in food packaging materials.
1.1 Chemical structure and physical properties
| Properties | Value |
|---|---|
| Molecular formula | C7H10N2 |
| Molecular Weight | 126.17 g/mol |
| Melting point | 85-87°C |
| Boiling point | 235-237°C |
| Density | 1.06 g/cm³ (20°C) |
| Solution | Slightly soluble in water, easily soluble in organic solvents |
The chemical structure of EMI allows it to interact with proteins on the cell walls of a variety of microbial organisms, thereby inhibiting the growth of bacteria, mold and yeast. In addition, EMI can also reduce the occurrence of oxidation reactions by capturing free radicals, thereby delaying the deterioration process of food.
1.2 Antibacterial mechanism
EMIThe antibacterial effect is mainly achieved through the following mechanisms:
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Interference in cell membrane structure: EMI can interact with the phospholipid bilayer on the microbial cell membrane, resulting in increased cell membrane permeability, which in turn affects metabolic activities in the cell.
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Inhibiting enzyme activity: EMI can bind to key enzymes in microorganisms, inhibiting their catalytic function, thereby preventing the normal growth and reproduction of microorganisms.
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Destroy DNA replication: EMI can bind to the DNA of microorganisms, interfere with their replication process, lead to abnormal gene expression and ultimately lead to microorganism death.
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Enhance the immune response: In some cases, EMI can also enhance the body's resistance to pathogens by activating the host's immune system.
1.3 Antioxidant mechanism
In addition to antibacterial effects, EMI also has significant antioxidant properties. It can effectively capture free radicals in food and prevent the oxidative decomposition of fatty acids and other ingredients. Specifically, EMI exerts antioxidant effects through:
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Scavenge free radicals: EMI can react with reactive oxygen species (ROS) in food to form stable compounds, thereby reducing the damage to food ingredients by free radicals.
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Inhibition of lipid peroxidation: EMI can prevent the peroxidation reaction of fatty acid chains, delay the rancidity process of oils, and maintain the flavor and nutritional value of food.
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Protect Vitamins and Pigments: EMI can also protect vitamins (such as vitamins C, E) and natural pigments (such as chlorophyll, carotene) in foods, preventing them from losing their activity or fading due to oxidation due to oxidation .
2. Application of 2-ethyl-4-methylimidazole in food packaging materials
2.1 Choice of food packaging materials
The selection of food packaging materials is crucial to extend the shelf life of food. Common food packaging materials include plastic, paper, metal and glass. However, these traditional materials have certain limitations in antibacterial and antioxidant. To overcome these problems, researchers began to explore the application of EMI in food packaging materials to improve its freshness.
2.2 Application of EMI in different packaging materials
| Packaging Materials | Form of application of EMI | Pros | Disadvantages |
|---|---|---|---|
| Plastic film | Add to polymer matrix | Good flexibility and transparency, easy to process | May affect the mechanical properties of plastics |
| Paper and cardboard | Coating or impregnation treatment | Low cost, environmentally friendly, suitable for single use | High hygroscopicity, which may lead to EMI loss |
| Metal Can | Inner coating or spray treatment | High strength, corrosion resistant, suitable for long-term storage | Complex processing, high cost |
| Glass container | Inner wall coating or cap sealing material | Transparent, non-toxic, suitable for high-end food packaging | High weight, fragile |
2.3 Specific application cases of EMI in food packaging
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Fruit and Vegetable Preservation: EMI is added to plastic film to make plastic film with antibacterial and antioxidant functions. This plastic wrap can effectively reduce microbial contamination on the surface of fruits and vegetables and delay their rotten rate. Studies have shown that apples and bananas using EMI plastic wrap can be stored at room temperature for up to two weeks, which is about one week longer than ordinary plastic wrap.
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Meat and Seafood Preservation: EMI is used to coat cardboard and plastic trays to make packaging boxes with antibacterial properties. This box can significantly reduce the number of bacteria in meat and seafood and prevent it from spoiling. The experimental results show that chicken wrapped with EMI can be stored for more than 10 days under refrigeration conditions, while chicken without EMI will start to smell and discolor after 7 days.
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Baked food preservation: EMI is added to paper and plastic bags to make packaging materials with antioxidant functions. This packaging material can effectively prevent the oxidation of oils in baked goods and maintain its fresh taste. Research has found that bread packaged with EMI can be stored at room temperature for more than 5 days, while bread packaged with regular bread can be stored for more than 3 days.Then it starts to harden and loses its fragrance.
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Beverage Preservation: EMI is used to coat the inner walls of metal cans and glass bottles to make packaging containers with antibacterial and antioxidant functions. This packaging container can effectively prevent microbial contamination and oxidation reactions in the beverage, maintaining its taste and nutritional content. Experiments show that juices packaged with EMI can be stored at room temperature for more than 6 months, while juices without EMI will begin to precipitate and distort within 3 months.
3. Safety evaluation of 2-ethyl-4-methylimidazole
Although EMI shows excellent antibacterial and antioxidant properties in food packaging materials, its safety issues have also attracted widespread attention. In order to ensure the safe use of EMI in food packaging, governments and relevant agencies have conducted rigorous safety assessments.
3.1 Domestic and foreign regulations and standards
| Country/Region | Regulation Name | Large allowable dosage of EMI |
|---|---|---|
| China | "National Food Safety Standards" | 0.05 mg/kg (food contact material) |
| USA | FDA 21 CFR 177.1520 | 0.1 mg/kg (food contact material) |
| EU | EU Regulation (EC) No 1935/2004 | 0.05 mg/kg (food contact material) |
| Japan | Food Hygiene Law | 0.05 mg/kg (food contact material) |
3.2 Toxicology Research
Many toxicological studies have shown that EMI is safe for the human body at the recommended dose. Animal experiments show that EMI will not cause acute toxicity, chronic toxicity or teratogenicity. In addition, EMI is metabolized quickly in the human body and will not accumulate in the body. Therefore, long-term use will not have adverse effects on health.
3.3 Consumer acceptance
Although EMI is technically mature, consumer acceptance is still an important consideration.white. According to market research, most consumers are positive about food packaging containing EMI, especially those who focus on food safety and health. However, some consumers are also worried that EMI may have a negative impact on the environment, so future research needs to further explore the environmental friendliness of EMI.
4. Future development of 2-ethyl-4-methylimidazole
With people's awareness of food safety and environmental protection, EMI has broad prospects for its application in food packaging materials. Future research directions can focus on the following aspects:
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Develop new EMI composites: Develop food packaging materials with better performance by combining EMI with other functional materials (such as nanomaterials, biodegradable materials). For example, EMI and nanosilver compound can significantly improve the antibacterial effect, while EMI and polylactic acid compound can achieve degradable and environmentally friendly packaging.
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Optimize the release mechanism of EMI: At present, the release speed and duration of EMI in food packaging still have certain limitations. Future research can design intelligent packaging systems to slowly release EMI under specific conditions (such as temperature and humidity changes), thereby extending its freshness effect.
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Expand the application areas of EMI: In addition to food packaging, EMI can also be applied in other fields, such as medical devices, cosmetics and personal care products. By further studying the versatility of EMI, a wider application market can be opened for it.
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Strengthen international cooperation and exchanges: Food safety is a global issue, and countries have accumulated rich experience in the research and application of EMI. In the future, international cooperation and exchanges should be strengthened to jointly promote the healthy development of EMI in the field of food packaging.
5. Conclusion
2-ethyl-4-methylimidazole, as a highly effective antibacterial and antioxidant, has shown great application potential in food packaging materials. It can not only effectively extend the shelf life of food, but also improve the safety and quality of food. Through a comprehensive analysis of the chemical properties, mechanism of action, application cases and safety assessment of EMI, we can see that EMI has a broad future development prospect in the food packaging field. However, to achieve this goal, further research and innovation are needed, especially in the development of new materials, optimization of release mechanisms, and environmental protection. We believe that with the continuous advancement of technology, EMI will become an important part of the food packaging industry and make greater contributions to global food safety.
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