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Bacterial Cellulose Spheres that Encapsulate Solid Materials
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改性多孔粉基生物降解聚乳酸/聚乙烯基酸-联合甲酸/热塑性粉活性包装膜的持续释放,抗菌和抗氧化特性
Hang Gui1, Wenya Ma1, Yichen Cao1
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
International journal of biological macromolecules
|April 18, 2024
概括
这项研究开发了一种使用改性多孔粉 (PS) 和丁香精油 (CEO) 的新型活性包装膜. 这种创新的片通过抑制腐烂,显著延长了鱼的保质期,为食品保存提供了一个有希望的解决方案.
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
- 聚合物科学 聚合物科学
背景情况:
- 多孔粉 (PS) 具有可生物降解和吸附的好处,但其热稳定性较差,限制了其在通过溶液造制成的活性包装薄膜中的使用.
- 传统的PS激活包装薄膜方法阻碍了大规模生产和最佳孔隙功能.
研究的目的:
- 开发一种新型的活性包装薄膜,增强持续释放的三角木精油 (CEO),以改善食品的保存.
- 调查三甲酸盐交联多孔粉 (ScPS) 在控制CEO释放和延长鱼的保质期方面的有效性.
主要方法:
- 通过酶消化和冷干燥制备有孔的粉 (PS),然后与三甲酸进行交叉连接,并吸附针精油 (CEO).
- 一种新的活性包装薄膜 (PLA/PBAT/TPS/ScPS-CEO) 通过融挤出混合聚乳酸 (PLA),聚乙烯基酸盐-联合甲酸盐 (PBAT),热塑性粉 (TPS) 和准备好的ScPS-CEO.
- 评估了CEO的释放动力学以及该片对鱼腐烂指标 (蛋白质分解,脂质氧化,微生物生长) 的影响.
主要成果:
- 与未经修改的PS相比,ScPS有效减缓了CEO释放,在平衡状态下增加了大约100%的最大释放,从而增强了抗菌和抗氧化特性.
- 开发的PLA/PBAT/TPS/ScPS-CEO膜显著降低了在4°C保存的鱼中的蛋白质分解,脂质氧化和微生物生长.
- 当用新型活性膜包装时,鱼的保质期延长了大约100%.
结论:
- 三聚酸交联多孔粉 (ScPS) 显著改善了CEO的持续释放,增强了活性包装膜的抗菌和抗氧化能力.
- 这部新的PLA/PBAT/TPS/ScPS-CEO电影展示了通过抑制腐烂和延长保质期来保护鱼的绝佳潜力.
- ScPS是开发实用和有效的新鲜食品包装材料的可行组成部分.
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