利用茶叶残留液热碳化废物水相,制备活性食品包装膜
Wenhui Zheng1, Danmin Yang1, Xu Zeng2
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food chemistry
|April 4, 2024
概括
这项研究探讨了茶叶残留液热碳化过程中的水相对于活性食品包装的潜力. 开发的薄膜表现出优良的抗氧化和抗菌特性,延长香的保质期.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 水热碳化 (HTC) 为茶叶残留物 (TR) 提供了高价值的利用.
- 来自TR-HTC的水相 (AP) 仍未得到充分研究.
- 调查AP对活性食品包装的潜力至关重要.
研究的目的:
- 分析TR-AP的化学成分和特征.
- 使用TR-AP开发和评估活性食品包装膜.
- 评估开发的薄膜的抗氧化和抗菌功效.
主要方法:
- 茶残留液热碳化 (TR-HTC) 的水相 (AP) 的表征.
- 通过使用AP和聚乙烯醇 (PVA) 的造方法制备活性食品包装膜.
- 评价薄膜的特性,包括机械强度,抗氧化能力 (DPPH测定),抗菌活性,耐水性和生物相容性.
主要成果:
- 该AP含有显著的总含量 (1.86毫克GAE/毫升),有机酸,醇和氨基酸.
- AP显示出显著的抗菌活性和抗氧化能力.
- 4:7-AP/PVA薄膜表现出优越的机械性能 (34.18 MPa的抗拉强度,458.67%的破裂延伸),92.01%的DPPH清理能力,以及增强的耐水性和生物相容性.
结论:
- 茶叶残留物水热碳化后的水相是活性食品包装材料的有希望的来源.
- AP/PVA薄膜具有优良的功能性质,包括抗氧化和抗菌作用.
- 这些活性膜有效地延长了香的保质期,表明它们在实际食品包装应用中的潜力.
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