来自桃子棕 (Bactris gasipaes) 的生物降解薄膜的发展和特性
Rebeca Desireé Sousa da Costa1, Simone Hickmann Flôres2, Adriano Brandelli2
1Federal University of Pará, Graduate Program in Food Science and Technology, Laboratory of Physical Measurements, Augusto Corrêa St., Guamá, 66075-900 Belém, PA, Brazil.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
来自桃子棕粉和奇托桑的生物降解膜显示出对食品保存的希望. 这些薄膜具有良好的抗氧化特性,并且在土壤中降解,这表明它们适用于食品包装应用.
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:
- 生物降解膜对于可持续的食品包装至关重要.
- 桃子棕粉 (低粉粉) 和酸盐是电影开发的潜在生物聚合物.
- 糖醇在可生物降解薄膜配方中充当增塑剂.
研究的目的:
- 开发可生物降解的薄膜,使用麦克罗卡帕 (macrocarpa) 桃子棕粉,奇托桑和甘油.
- 为了评估干燥温度对薄膜性能的影响.
- 评估物理化学,机械,屏障,光学,结构,抗氧化和生物降解特性.
主要方法:
- 薄膜配方,含有不同度的桃子棕粉和奇托桑.
- 薄膜性能的表征包括机械强度,屏障,光学和结构分析.
- 在土壤中评估抗氧化剂活性和生物降解性测试.
主要成果:
- 奇托桑改善了机械性能;对食品传播病原体的抗微生物活性有限 (除了Listeria monocytogenes).
- 桃子棕面粉含量较高增加了不透明度,抗氧化能力和化合物.
- 由于胡卜素和C型X射线图案,电影呈现出黄色的颜色.
结论:
- 桃子棕粉-奇托桑膜显示出作为食品防腐剂的潜力.
- 开发的可生物降解薄膜适用于食品包装配方.
- 进一步研究优化这些薄膜以增强抗菌性质是有必要的.
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