修改的基托桑基涂层/包装复合材料具有增强的抗菌,抗氧化和抗紫外线性能,用于新鲜食品的保存
Changyuan He1, Liubo Yuan1, Siwei Bi2
1National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
ACS applied materials & interfaces
|September 2, 2024
概括
这项研究引入了一种新的酸盐复合物 (QCTO) 用于食品包装,增强溶解度,抗氧化剂和抗紫外线. 通过防止腐烂和微生物生长,QCTO膜可以延长水果和蔬菜的保质期.
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:
- 基托桑基材料为食品保存提供了潜在的潜力,但在溶解性,抗氧化能力,抗紫外线和机械强度方面存在局限性.
- 这些局限性阻碍了基托桑在活性食品包装中的广泛应用.
研究的目的:
- 开发一种基于酸盐的新型涂层/包装复合材料 (QCTO),用于改善食品保存的性能.
- 为了提高基托桑的可溶性,抗氧化能力,抗紫外线和机械性能.
主要方法:
- 开发了一种QCTO复合物,使用四级盐和酸 (TA) 修饰的奇托 (QCS-TA) 和氧化奇托 (OCS).
- 利用希夫基结合和TA介导的相互作用形成复合膜.
- 评估的机械性能,气体屏障性能和生物相容性.
- 应用QCTO作为草和香的涂层和的包装.
主要成果:
- 该QCTO复合物表现出改善的水溶性,增强的抗菌,抗氧化和抗紫外线的性能.
- 该膜表现出了出色的机械强度 (69.9 MPa) 和气体屏障性能.
- QCTO复合材料显示出良好的生物相容性和安全性.
- 保存试验显示,体重减轻和微生物生长显著减少,保持颜色,并将香,草和的保质期分别延长6,5和6天.
结论:
- 开发的QCTO涂层/包装膜显著改善了酸盐用于食品保存的特性.
- QCTO显示了延长新鲜农产品的保质期,减少食物浪费的巨大潜力.
- 这种新的复合材料代表了可持续食品包装解决方案的有希望的进步.
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