SO 的动态调制
Shihua Mai1, Yue Ma1, Hongsheng Liu1,2
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Foods (Basel, Switzerland)
|June 10, 2023
概括
一种新的以粉为基础的泡包装,注入甲硫酸盐 (Na2S2O5),有效地保护易腐烂的水果. 这种创新材料释放二氧化硫 (SO2),抑制真菌生长,延长保质期并保持营养质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 农业工程 农业工程
背景情况:
- 易腐烂,高价值的水果需要先进的保存方法来最大限度地减少收获后的损失.
- 当前的包装解决方案往往缺乏集成的活性成分,以延长保质期.
- 开发可持续和有效的包装对食品工业至关重要.
研究的目的:
- 开发和描述一种新的基于粉的泡包装材料,用于保存新鲜水果.
- 为了研究从泡中控制释放的二氧化硫 (SO2),作为一种抗真菌剂.
- 评估泡在储存期间保持新鲜葡萄的质量和营养价值方面的有效性.
主要方法:
- 制造一种含有甲硫酸盐 (Na2S2O5) 的粉泡.
- 使用扫描电子显微镜 (SEM),吸收湿度和机械测试进行表征.
- 评估SO2释放动力学和对葡萄腐败的抗真菌性能.
- 在21天内评估葡萄的质量参数 (外观,可溶性固体,总酸度,维生素C).
主要成果:
- 这种泡具有独特的三明治状结构,可以调节SO2释放和~100%的缓冲弹性.
- 稳定释放超过100ppm的SO2在25g/m2的Na2S2O5应用下实现.
- 证明了令人满意的抗真菌性能 (>60%的抑制) 和葡萄质量的保存 (例如,维生素C,可溶性固体).
- 剩余的SO2水平保持在安全范围内 (<30 mg/kg).
结论:
- 基于粉的新型泡包装通过控制SO2释放有效地保存新鲜葡萄.
- 该材料具有出色的缓冲性能和抗真菌活性,符合安全标准.
- 这种创新的包装在食品工业中具有很大的应用潜力,可以减少腐烂并延长保质期.
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