电纤维材料与树脂提取物用于食用食品包装
Zane Zelca1, Remo Merijs-Meri2, Andres Krumme3
1Institute of Design Technology, Faculty of Materials Science and Applied Chemistry, Riga Technical University, LV-1048 Riga, Latvia.
Molecules (Basel, Switzerland)
|July 29, 2023
概括
这项研究开发了使用电为食品包装的聚乙烯醇和纤维膜. 这些抗菌膜显示出延长新鲜农产品的保质期的潜力.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 蜂具有天然的抗菌和抗真菌特性.
- 延长食品的保质期对于减少浪费和改善可访问性至关重要.
- 开发可持续和有效的食品包装材料是一个持续的挑战.
研究的目的:
- 通过电制成聚乙烯醇和的均纤维膜.
- 评估这些olis注入膜对于食品包装应用的适用性.
- 评估开发的膜的抗微生物疗效和物理特性.
主要方法:
- 聚乙烯醇和提取物 (水,乙醇,基于糖) 的电.
- 膜形态,纤维直径,拉伸变形和空气透性的表征.
- 热分析 (热重力测量分析,差分扫描热度计) 和富里埃变换红外光谱学.
- 对Listeria monocytogenes,沙门氏菌和大肠杆菌进行微生物学测试.
主要成果:
- 蜂提取物成功地被纳入聚乙烯醇膜中,从而产生抗菌作用.
- 膜表现出受控的透气性,空气透系数在0.046到0.276毫米/秒之间.
- 纤维直径从293 ± 8到664 ± 11纳米不等;机械性能对水分敏感,但通过热后处理得到改善.
- 对经测试的食源性病原体观察到显著的抗微生物活性.
结论:
- 电聚乙醇-复合膜显示出作为活性食品包装的潜力.
- 的加入提供了显著的抗微生物益处,提高了食品安全.
- 这些膜提供可调节的气体交换特性和提高的机械强度,适合延长新鲜水果和果的保质期.
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