增强基托基膜的物理化学和储存特性,通过与氨酸和天然深度环氧溶剂的相互作用
Wenyi Zhou1, Jiahao Yu2, Lei Zhao1
1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
International journal of biological macromolecules
|August 10, 2024
概括
这项研究开发了一种可生物降解的食品包装薄膜,使用酸盐与深溶解剂和酸酸进行塑化. 由此产生的CS-DES-PA膜表现出增强的机械性能,抗氧化剂和细菌静止功能,非常适合食品保存.
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
- 聚合物科学 聚合物科学
背景情况:
- 深度浸泡溶剂 (DES) 是可生物降解薄膜的有效增塑剂.
- 素 (CS) 薄膜可以包含活性成分.
- 氨酸 (PA) 具有抗氧化和细菌静止的特性.
研究的目的:
- 使用CS,DES和PA制造一个三元复合膜.
- 为了评估CS-DES-PA膜的机械,物理和功能性质.
- 为了评估薄膜在保存利奇果的有效性.
主要方法:
- 三元化CS-DES-PA复合膜的制造.
- 薄膜属性的表征,包括厚度,抗拉强度,延长,水接触角度和水膨胀.
- 对抗氧化剂和细菌静止活性进行评估.
- 关于果果保存的应用试验.
主要成果:
- 这些CS-DES-PA薄膜显示出增强的性,弹性和疏水性.
- 具体属性包括厚度为0.16±0.01μm,抗拉强度为2.63±0.48 MPa,延长率为73.22%.
- 片显示了改善的耐水性,紫外线阻断 (接触角度为88.4°,胀率为5%),抗氧化和细菌静止功能,有效地减缓了利奇的色.
结论:
- 三元CS-DES-PA膜提供了更好的兼容性和功能.
- 这种绿色,可生物降解的材料显示出食品包装应用的潜力.
- 薄膜通过减缓腐烂过程,有效地保持食品质量.
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