制备和应用基于聚乳酸的二氧化气体缓释保鲜卡
Ren Liu1, Ruibang Xie1, Xuhao Zhu1
1School of Light Industry & Food Engineering, Guangxi University, Nanning, China.
International journal of biological macromolecules
|February 18, 2024
概括
这项研究引入了一种新的保鲜卡,可以缓慢释放二氧化 (ClO2) 气体. 这种方法有效地延长蓝的保质期,通过减少腐烂和保持质量.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 蓝很容易腐烂,需要有效的保存方法来延长保质期.
- 目前的保存技术可能并不简单或普遍适用于延长蓝收获后的新鲜度.
研究的目的:
- 为蓝开发和评估一种新的缓释二氧化 (ClO2) 气体新鲜保鲜卡.
- 评估这张ClO2释放卡在储存期间对蓝各种质量属性的影响.
主要方法:
- 使用含化的 sepiolite 和含酸的 polylactide 制造了一个保持新鲜的卡片,以便在吸收水分时缓慢释放 ClO2 气体.
- 评估的质量属性包括外观,衰变速率,乙烯和呼吸速率,硬度,酸和酸含量.
- 低场核磁共振技术被用来分析蓝中的水的状态和分布.
主要成果:
- 气体ClO2有效抑制了乙烯的产生,并减少了蓝的微生物负荷.
- 蓝的外观得到了显著改善,腐烂率降低,营养含量保持 (亚斯科伯酸,安氨酸).
- 水态分析表明,用新鲜保存卡处理的蓝中保持水分更好.
结论:
- 开发的ClO2气体缓释新鲜保存卡是延长蓝保质期的有希望的技术.
- 这种方法提供了一种简单而有效的方法,通过减轻腐烂和保存关键属性来保持蓝的质量.
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