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开发了一种基于酸的新型可食用活性凝涂层,并将其应用于传统的希腊散布奶酪上
Aris E Giannakas1, Konstantinos Zaharioudakis1, Eleni Kollia2
1Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece.
Gels (Basel, Switzerland)
|October 27, 2023
概括
制成的新型可食涂料藻酸盐,甘油,硫醇,和halloysite显示承诺的食品包装. 这些生物基材料有效地减少了奶酪上的微生物生长,为传统包装提供了可持续的替代品.
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
- 生物技术是生物技术.
背景情况:
- 越来越多的环境问题需要减少食品包装中的碳足迹.
- 生物基聚合物,如基酸盐,正在被探索为活性食品涂料的可持续替代品.
- 酸盐可以保护食物免受氧化和细菌破坏,延长食品的保质期.
研究的目的:
- 开发新的可食用活性涂层,使用用糖醇塑化的藻酸盐,并结合醇/化酸盐纳米混合物.
- 评估这些纳米复合材料涂料的性能和有效性,与纯化材料涂料相比.
- 评估开发的可食性涂层在传统的希腊散布奶酪上的抗菌活性.
主要方法:
- 酸被用甘油塑化,并与甲基醇/酸纳米混合物或纯酸混合.
- 纳米复合材料涂层使用仪器分析进行了表征,以评估兼容性.
- 拉伸性,水/氧屏障和抗氧化特性被评估.
- 可食用涂层应用于希腊乳酪,并评估了微生物种群.
主要成果:
- 与纯酸盐相比,在酸盐/甘油基质和硫醇/酸盐纳米混合物之间观察到更高的兼容性.
- 通过纳米混合配方实现了更好的抗拉性,水/氧屏障和抗氧化性能.
- 将可食用涂层涂在奶酪上,导致美索菲尔微生物种群减少了超过1个log10单位 (cfu/g).
- 抗微生物有效性随着化和硫醇度的增加而增加.
结论:
- 甲基酸盐/糖醇/硫醇/化酸盐水凝为乳制品提供了有前途的可食用活性涂层.
- 开发的涂层通过改善材料特性和抗菌活性,提供了增强的食品保护.
- 这项研究通过利用生物基材料,为可持续的食品包装解决方案做出了贡献.
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