基于金属有机框架的湿度响应精油水凝珠,用于新鲜切割的保存
Yuqing Tian1, Lei Zhou1, Junping Liu1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food chemistry
|May 1, 2024
概括
研究人员使用金属有机框架 (MOF) 和茶树精油 (TTO) 开发了一种新的水凝珠 (TTO-HKUST-1@ALG). 这种防腐剂通过控制水分和抑制降解,有效地延长新鲜切割的水果和蔬菜的保质期.
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
- 生物技术是生物技术.
背景情况:
- 高湿度大大降低了新鲜切割的水果和蔬菜的保质期.
- 开发有效的防腐剂对于保持产品质量和减少浪费至关重要.
研究的目的:
- 开发一种适应水分的水凝珠,用于保存新鲜切割的产品.
- 为了研究开发的水凝珠的负载能力,适应湿度的释放和功能性质.
主要方法:
- 使用了酸盐/铜离子交联,现场生长和金属有机框架 (MOF) 的自组装,以创建HKUST-1@ALG.
- 将茶树精油 (TTO) 纳入水凝珠,从而产生TTO-HKUST-1@ALG.
- 评估的TTO负载能力,对水分敏感的TTO释放,抗菌活性,抗氧化能力和生物相容性.
主要成果:
- TTO-HKUST-1@ALG水凝珠显示出多阶段的多孔结构,使TTO负载能力从6.1%增加到21.6%.
- 呈现出优异的适应湿度的TTO释放率,随着湿度从45%上升到95%,从33.89%上升到70.98%.
- 在新鲜切割的中展示了显著的抗微生物和抗氧化特性,改善了细胞膜完整性,并延迟了组织软化.
结论:
- TTO-HKUST-1@ALG是新鲜切割的农产品的有希望的防腐剂,因为它具有适应水分的特性和功能上的好处.
- 开发的水凝珠有效地提高了储存质量,并延长了新鲜切割的的保质期.
- 这项技术为减轻水果和蔬菜收获后损失提供了一种新的方法.
相关概念视频
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01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...