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酸和富含多醇葡萄提取物对生物活性智能食品包装系统的联合作用

Akvilė Pažarauskaitė¹, Estefanía Noriega Fernández^2,3, Izumi Sone²

¹Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Richard Johnsensgate 4, 4021 Stavanger, Norway.

|July 29, 2023

概括

这项研究使用酸和葡萄提取物 (GSE) 增强了酸薄膜,提高了机械强度,减少了水蒸气传递,并为智能食品包装应用添加了抗菌特性.

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
聚合物化学聚合物化学

背景情况:

酸薄膜广泛用于食品包装,但通常需要增强屏障和生物活性特性.
酸可以交叉连接酸,改善机械和屏障特性.
葡萄种子提取物 (GSE) 富含多,具有抗氧化和抗菌潜力.

研究的目的:

开发功能化的酸盐薄膜,提高机械强度,屏障性能和抗菌活性.
调查酸和GSE对酸膜性质的协同作用.
探索这些增强型片在智能食品包装中的潜力.

主要方法:

酸膜是使用溶剂蒸发来制备的,其中含有不同度的酸和GSE.
福里埃变换红外光谱法 (FTIR) 用于确认 Ester 键的形成.
评估了拉伸强度,水蒸气传递率 (WVTR),DPPH清除活性,以及对大肠杆菌和金黄色杆菌的抗菌疗效.

主要成果:

酸交叉连接 (高达10%) 增加了33%的拉伸强度,并减少了34%的WVTR.
添加GSE进一步增强了拉伸强度 (17%的增加) 和减少WVTR (21%的减少),同时显著提高了DPPH清理活动.
片表现出显著的抗菌活性,分别对*大肠杆菌*和*黄金色杆菌*减少了0.5和2.5个逻辑.
在GSE溶液中观察到pH取决于颜色的变化,这表明视觉损坏的潜在迹象.

结论:

酸和GSE的结合有效地增强了酸膜的机械,屏障和生物活性特性.
开发的酸酸-酸-GSE薄膜显示了积极和智能食品包装应用的前景.
增强的功能表明,这些片可以有助于改善食品保存和安全.

关键词:

活体包装是一种活跃的包装.酸是一种酸.葡萄种子提取物葡萄种子提取物甲基酸盐的使用方法

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