一种高性能食品包装材料,由凝与聚-复合物的协同交联制备
Wanqin Zhang1, Jiaman Liu1, Tao Zhang2
1College of Science, Shantou University, Shantou 515063, China.
Antioxidants (Basel, Switzerland)
|February 24, 2024
概括
聚-复合物 (PTC) 显著改善食品包装的凝膜. 这些增强型薄膜具有优越的机械强度,紫外线阻断和抗氧化性能,使它们成为保护食品的理想选择.
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
- 聚合物化学 聚合物化学
背景情况:
- 凝膜广泛用于食品包装,但通常需要提高性能.
- 交叉连接剂对于增强凝膜的功能性质至关重要.
- 聚-复合物 (PTC) 为协同交叉链接提供了一种新的方法.
研究的目的:
- 研究聚-复合物 (PTC) 作为凝薄膜的交叉连接剂的有效性.
- 评估PTC对凝膜的物理,机械和功能性质的影响.
- 为了确定 PTC 增强的等膜对于食品包装应用的适用性.
主要方法:
- 用聚-复合物 (PTC) 交联的等膜的制备.
- 薄膜性质的表征包括机械强度,紫外线屏蔽,疏水性和抗氧化活性.
- 评估多释放和自由基清除能力.
主要成果:
- 与PTC交联的凝薄膜显著增强了拉伸强度 (1.7-2.6倍高).
- 片显示出改善的紫外线屏蔽 (82%-99%) 和保存的黄蛋白含量 (74.2%-78.1%).
- 观察到增强的疏水性 (水接触角度为115.3°-131.9°) 和延长的抗氧化活性 (多释放长达18天).
结论:
- 聚 - 复合物作为有效的协同交叉连接剂对凝起作用.
- 用PTC增强的凝膜表现出优越的机械,屏障和抗氧化性能.
- 这些改进的凝膜非常适合用于先进的食品包装解决方案.
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