开发抗微生物粉基复合薄膜,用大豆除剂增强,用于可持续活性包装应用
Berti Sofía1, Jagus Rosa Juana1, Flores Silvia Karina2
1Universidad de Buenos Aires (UBA), Facultad de Ingeniería (FI), Departamento de Ingeniería Química. CONICET - Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Av. Int. Guiraldes 2620, (C1428EGA) CABA, Argentina.
Food science and biotechnology
|August 15, 2024
概括
这项研究使用超声波大豆驱逐器 (SSE) 和糖醇开发了活性可食用薄膜. 这些片有效地保存食物,显示生物降解性和抗菌特性,对抗菌和酵母菌.
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
背景情况:
- 可食用薄膜对于食品的保存至关重要.
- 开发具有抗菌性能的活性食用薄膜是一个正在进行的研究领域.
- 豆和糖醇是复合食用薄膜的潜在组成部分.
研究的目的:
- 调查糖醇和超声波大豆驱逐剂 (SSE) 对复合食用薄膜的影响.
- 为了优化薄膜组成,提高机械性能和降低水溶性.
- 评估开发的活性膜的抗菌活性和生物降解性.
主要方法:
- 响应表面方法 (RSM) 被用于优化.
- 评估了机械性能 (抗拉强度),水分含量,水溶性 (SW) 和颜色.
- 分析了富里埃变换红外光谱 (FTIR) 分析,玻璃过渡温度 (Tg) 和水蒸气透性.
主要成果:
- 最佳的薄膜组成:0.46%的SSE和1.4%的糖醇.
- 达到最大抗拉强度 (1.0 MPa) 和最小水溶性 (19.0%).
- 膜在7天内呈现出生物降解性和有效抑制无垢菌和麦芽菌.
结论:
- 含有SSE和甘油的复合食用薄膜显示出对食品保存的承诺.
- 开发的薄膜具有理想的机械,抗微生物和生物降解性特性.
- 这些活性膜为延长食品保质期提供了一个可持续的替代方案.
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