制造和表征一种基于酸盐的薄膜,并添加 cinnamaldehyde 用于果物防腐
Tongxin Zhou1, Huili Wang1, Qian Han1
1State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China.
International journal of biological macromolecules
|June 25, 2024
概括
这项研究提出了一种新的,低成本的方法,用于创建先进的酸盐包装材料. 这些材料提供增强的果实保存与抗微生物和抗氧化物质的特性,延长保质期.
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:
- 酸 (SA) 是一种多功能生物聚合物,在食品,生物医学和化学工业中具有应用.
- 它的生物相容性,生物降解性和薄膜形成能力使其成为先进材料开发的理想选择.
- 现有的包装解决方案往往缺乏对水果等敏感产品的全面保护性质.
研究的目的:
- 开发一种简单有效的方法来制备统一的基于酸盐的包装材料.
- 通过抗微生物,抗氧化剂和紫外线屏蔽功能来增强包装材料的性能.
- 评估材料在保存新鲜水果质量和延长保质期方面的有效性.
主要方法:
- 使用从葡萄糖酸盐 (GDL) 释放的离子对酸盐进行统一的交联.
- 在酸盐基质中加入甲 (CA) 乳液,通过丹稳定.
- 用于包装应用的酸盐基薄膜和涂层纸的制造.
主要成果:
- 开发的酸盐薄膜表现出优异的紫外线阻断 (400-200纳米) 与高可见光透射率 (高达70%).
- 观察到增强的抗水性 (增加的接触角度) 和降低的水蒸气透性.
- 该材料显示出对测试的病原体 (大肠杆菌,黄金杆菌,白银杆菌) 具有显著的抗氧化和抗微生物活性.
- 涂层纸包装成功地将草的保质期在室温下延长了7天.
结论:
- 已经建立了一种简单,低成本的方法来生产功能性的酸盐包装.
- 加入肉甲乳液显著改善了酸薄膜的保护性质.
- 这项技术显示出通过功能性生物宏分子基板来推进食品保存和生物医学应用的巨大潜力.
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