探索松子皮副产品未开发的潜力:一个整体的特征和回收方法
Agata Nolasco1, Jonathan Squillante1, Salvatore Velotto2
1Department of Agricultural Sciences, University of Naples "Federico II", Via Università, 100, 100-80055 Portici, NA, Italy.
Foods (Basel, Switzerland)
|April 13, 2024
概括
松子皮是一种食品加工废物,富含碳水化合物,纤维和有益的脂肪酸,如油酸. 这项研究揭示了其作为生物复合材料的可持续材料的潜力.
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
- 生物化学 生物化学
背景情况:
- 人口增长和废物管理的挑战需要塑料的可持续替代品.
- 食品加工副产品的利用对于循环经济至关重要.
研究的目的:
- 为了全面描述松子皮的潜在应用.
- 评估其营养价值,生物活性化合物,污染物和结构性质.
主要方法:
- 近似分析,脂肪酸分析,酸分析. 在酸分析.
- 用于结构识别的光谱技术 (FTIR,固态NMR).
- 热重力测量分析 (TGA),扫描电子显微镜 (SEM) 和吸附用于材料性能.
主要成果:
- 松子皮富含碳水化合物 (56.2%) 和纤维 (27.5%),含有大量的油酸和检测到的欧米茄-3脂肪酸.
- 生物活性化合物如eicosapentaenoic acid (EPA) 和植物被确定.
- 污染物低于量化限值;预测了潜在的生物活性.
- 结构分析显示了木质素,纤维素和半纤维素;材料特性证实了热稳定性.
结论:
- 松子皮具有宝贵的营养成分和合适的材料特性.
- 它显示出作为生物复合材料的可持续填充剂的希望.
- 描述食品副产品是有效废物流价值化的关键.
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