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一个新的凝复合膜与融化挤出用于核桃油包装

Hao Wang¹, Xiaohan Chen¹, Hui Yang²

¹College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai 201306, China.

|September 3, 2024

概括

含有果多和子精油的鱼类凝薄膜提供了增强的活性包装. 这些复合膜显示出更好的稳定性,耐水性,并将核桃油的保质期延长20天.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
聚合物科学聚合物科学

背景情况:

凝具有优良的膜形成和包装屏障性能.
生物活性有限,限制了凝在活性包装中的应用.
结合天然化合物可以增强凝膜的功能.

研究的目的:

开发使用鱼类凝 (FG) 复合物与果多 (AP) 和子精油 (CEO) 的活性包装膜.
评估AP和CEO对FG膜的物理化学,机械和抗氧化性能的协同效应.
评估开发的活性包装在延长核桃油的保质期方面的有效性.

主要方法:

复合膜是使用鱼类凝,果多和子精油通过融挤出来制备的.
特性包括热稳定性,氧化抵抗性,水敏感性和机械性能 (抗拉强度,破裂时延长).
通过测量保存核桃油中过氧化物值的抑制来评估抗氧化活性.

主要成果:

凝和果聚烯之间的交联增强了热稳定性和抗氧化能力.
AP和CEO的协同效应显著降低了水溶性,从41.60%降至26.07%.
精油作为塑化剂,在断裂时几乎增加了两倍的延长,同时保持了拉伸强度 (11.45 MPa).
通过抑制过氧化物值,FG-CEO-AP膜将核桃油的保质期延长了大约20天.

结论:

鱼类凝复合膜包含果多和子精油,具有卓越的综合性质.
开发的活性包装材料表现出高的制备效率和食品保存潜力.
这项研究强调了从自然来源成功创建有效的活性包装材料的成功.

关键词:

抗氧化剂是一种抗氧化剂.可食用的薄膜.凝是什么意思凝是什么意思融化挤出工艺融化挤出油包装油包装的使用方法

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