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交叉连接度对可生物降解修改的麻粉基膜用于包装应用的特性的影响
Sudarat Khadsai1, Rapiphun Janmanee2, Pornpat Sam-Ang2
1Faculty of Science and Technology, Thepsatri Rajabhat University, Lopburi 15000, Thailand.
Polymers
|June 27, 2024
概括
酸交叉连接增强了食品包装的奇托/改性麻粉/黄膜. 这提高了耐水性和机械强度,使它们适合于主动包装应用.
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:
- 开发活性食品包装材料对于延长保质期和确保食品安全至关重要.
- 基于多糖的薄膜为传统包装提供了可生物降解和生物相容的替代品.
研究的目的:
- 为食品包装开发和表征用酸 (CA) 交联的酸/改性麻粉/黄素 (CS/S/Cur) 薄膜.
- 评估不同CA度对薄膜物理,机械,热和抗氧化性能的影响.
主要方法:
- 使用溶剂造技术制造CS/S/Cur薄膜.
- 福利埃变换红外光谱法 (FTIR) 用于确认成功的交叉连接.
- 系统地分析了物理,机械 (抗拉强度),热,抗水和抗氧化性能.
主要成果:
- 酸交叉连接显著提高了CS/S/Cur薄膜的耐水性和机械性能.
- 在7.5%重量%的CA下观察到最佳性能,拉伸强度从8增加到12MPa.
- 增加的CA度导致水蒸气透性降低,胀程度降低,水溶性降低.
- 抗氧化剂活性随着CA度的增加而下降.
结论:
- 酸是一种有效的天然交叉连接剂,用于开发高性能CS/S/Cur膜,用于活性食品包装.
- 开发的薄膜表现出增强的屏障性能和机械完整性.
- 这项研究为创造可持续和功能性的食品包装解决方案提供了一条可行的途径.
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