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多功能康杰克葡萄康曼南/桑坦糖自我修复涂层用于香的保存
Pengpeng Deng1, Yushuang Zhang1, Zhenyuan Niu1
1Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China.
International journal of biological macromolecules
|May 12, 2024
概括
这项研究开发了一种自愈的水凝膜,由甘 (XG) 和甘 (KGM),增强了酸 (GA). 这种创新的水果涂层通过改善保存和延迟腐烂,显著延长了保质期.
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
- 生物聚合物工程 生物聚合物工程
背景情况:
- 果物的保存对于延长保质期和减少收获后损失至关重要.
- 现有的防腐涂层往往缺乏自我修复能力和最佳屏障特性.
- 开发可持续和有效的食品包装材料是一个持续的挑战.
研究的目的:
- 为了创建一种新的自我愈合的水凝膜,用于果物保存.
- 为了增强薄膜的抗氧化和紫外线屏蔽特性.
- 评估膜在延长香的保质期方面的有效性.
主要方法:
- 使用糖 (XG) 和糖甘 (KGM) 通过结合制造复合水凝膜.
- 加入酸 (GA) 来赋予抗氧化剂和紫外线屏蔽功能.
- 评估薄膜的性能,包括机械强度,屏障性能 (水蒸气,O2,CO2) 和自我愈合能力.
- 对香的复合涂层的应用,以评估其随时间的保存效果.
主要成果:
- 由于强键相互作用,XG-KGM水凝膜表现出显著的自我愈合特性.
- 酸的添加改善了复合膜的抗氧化活性和紫外线屏蔽.
- 相比于仅用XG进行交联的KGM薄膜,复合膜表现出增强的机械和气体屏障性能.
- 被涂层的香显示出延迟的水分流失,减少棕色化,以及更慢的pectin和粉的降解,延长了超过6天的保质期.
结论:
- 开发的基于XG,KGM和GA的多功能涂层提供了出色的自我愈合和保存能力.
- 这种创新材料显著延长了香等水果的保质期.
- 这种涂层为食品包装应用提供了一个有希望和可持续的替代方案.
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