亚麻/奇托桑/甲复合膜的性能分析和结构特征
Xuejiao Ren1,2,3, Na Wang1,2, Xin Meng4,5
1College of Food and Health, Jinzhou Medical University, Jinzhou, China.
BMC chemistry
|November 28, 2023
概括
用 cinnamaldehyde (CIN) 增强的亚麻/奇托桑薄膜显示出改善的机械强度和食品包装的屏障特性. 添加CIN会产生新的键,增加薄膜的结晶性和适用性.
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:
- 食品包装的有机膜由于机械强度差,缺水和氧化保护而受到损害.
- 甲 (CIN) 具有潜在的抗菌特性,但缺乏稳定性,限制了其应用.
研究的目的:
- 为了研究肉甲 (CIN) 对亚麻 (FG) /花素 (CS) 复合膜的特性的影响.
- 探索食品级包装中用CIN补充的FG/CS膜的薄膜形成机制.
主要方法:
- 在一个FG/CS片的准备.
主要成果:
- 与对照膜相比,含有1.5%CIN的复合膜在断裂时表现出较少的延长,水蒸气透性,氧气透性和光透率.
- 加入CIN诱导了新的键,静电相互作用和C-O-C键,改变了薄膜结构,形成了类似板状的形式,并增加了结晶性.
- 热稳定性没有受到CIN补充剂的显著影响.
结论:
- 丁甲 (CIN) 是一种有价值的添加剂,用于增强亚麻 (FG) /奇托 (CS) 复合膜.
- 这些改进的特性使得这些CIN修饰薄膜非常适合用于先进的食品级包装应用.
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