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Updated: Jul 11, 2025

Molecular Entanglement and Electrospinnability of Biopolymers
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塑化剂度对基于聚乙醇和化粉混合物的薄膜和涂层的影响

Jaiane Maiara Petry1, Michelly Cristina Galdioli Pellá2, Otavio Augusto Silva2

  • 1Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil.

Food chemistry
|November 17, 2023
PubMed
概括

这项研究探讨了用比醇 (S) 塑化的聚乙烯醇 (PVA) 和阴阳性粉 (CS) 薄膜. 最佳的混合物,PVA75CS25S15,有效地减少了acerola水果的水分损失,显示出作为食品涂层的潜力.

关键词:
亚塞罗拉是一种.巴巴多斯桃 巴巴多斯桃可生物降解的薄膜.食品的保存 食品的保存这是一种酸盐 (sorbitol).

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