含有不同分子结构的化合物的活性聚3-基酸-co-3-基酸 (PHBV) 膜
Carla Ivonne La Fuente Arias1, Chelo González-Martínez1, Amparo Chiralt1
1Institute of Food Engineering, FoodUPV, Universtitat Politècnica de València (UPV), 46022 Valencia, Spain.
Polymers
|June 19, 2024
概括
这项研究开发了可持续的食品包装,使用含有天然化合物的聚酸酸 (PHBV) 薄膜. 甲基素和酸改变了机械性能,改善了氧气屏障,为积极的食品保存提供了潜力.
科学领域:
- 材料科学 材料科学 材料科学
- 聚合物科学 聚合物科学
- 食品科学 食品科学 食品科学
背景情况:
- 开发可持续和积极的食品包装对于减少浪费和延长保质期至关重要.
- 聚酸酸 (PHBV) 是一种可生物降解的聚合物,具有包装应用的潜力.
- 结合具有抗氧化和抗微生物特性的天然化合物可以增强PHBV膜的功能.
研究的目的:
- 使用PHBV膜创建可持续和活跃的食品包装材料.
- 为了研究添加化合物 (酸,香草素,甲素) 对PHBV膜特性的影响.
- 评估开发的薄膜的抗氧化,抗微生物和迁移特性.
主要方法:
- 融混合和压缩成型用于生产PHBV薄膜,其重量为5%. 类化合物. 类化合物.
- 描述包括结构,机械,屏障,光学,结晶和热稳定性分析.
- 使用各种食品模拟剂评估了组件迁移.
主要成果:
- 化合物被均集成,以不同的方式改变薄膜特性.
- 甲基素和酸表现出抗塑性作用,降低了伸展性和抗破性.
- 瓦尼林显示出塑化作用,降低弹性模量,增加水蒸气的透性.
- 所有的都提高了氧气屏障能力,并干扰了PHBV结晶.
- 迁移水平低于整体迁移极限,化合物的释放率各不相同.
结论:
- 含有化合物的PHBV膜为可持续和活性食品包装提供了潜力.
- 甲基素在矩阵内表现出最佳的保存,而酸则表现出最高的释放率.
- 现实食品系统中化合物的有效释放是它们活跃保存功能的关键.
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