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协同使用多种可塑剂,制造基于粉的可食用薄膜
Jun Fu1,2, Mahafooj Alee3, Mao Yang3
1Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
多重塑化剂增强了用于食品包装的基于粉的食用薄膜. 结合水,甘和比醇可以改善薄膜的稳定性和拉伸性能,在各种湿度条件下.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 聚合物科学 聚合物科学
背景情况:
- 基于粉的可食用薄膜提供了可持续的食品包装替代品.
- 增塑剂对于提高食用薄膜的灵活性和可加工性至关重要.
- 优化塑化剂系统是提高不同环境条件下的薄膜性能的关键.
研究的目的:
- 开发和研究以粉为基础的食用薄膜的协同多重塑化剂系统.
- 评估单个和组合增塑剂的效率,稳定性和兼容性.
- 为了建立塑化食用薄膜的结构-属性关系.
主要方法:
- 开发使用水,甘油和酸盐的多重可塑化剂系统.
- 在不同湿度和储存时间下,可食用薄膜的拉伸性能的表征.
- 微结构分析以将塑化剂的行为与薄膜性能相关联.
主要成果:
- 水作为一种高效但不稳定的增塑剂,在低湿度下导致脆性.
- 糖具有强烈的水分保留能力,但在高湿度下降拉伸强度.
- 索尔比托是高效和稳定的,其性能在与水和甘油相结合时得到优化.
结论:
- 水,甘油和醇的协同作用组合显著提高了基于粉的食用薄膜的性能.
- 多种可塑化剂系统提供了一种可行的策略,以克服单个可塑化剂的局限性.
- 优化的塑化剂混合物提高了可食用薄膜的稳定性和机械性能,用于食品包装应用.
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