皮克林乳液稳定由空心Zin/SSPS纳米颗粒加载Thymol:形成,表征和应用在果物防腐中
Manni Ren1, Tianle Xie2, Li Chen3
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
这项研究开发了一种食品级的皮克林乳液,使用空心纳米颗粒输送提摩尔,通过抑制微生物生长,有效延长水果和蔬菜的保质期.
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
- 生物技术是生物技术.
背景情况:
- 皮克林乳液 (PE) 在生物基涂料中封装活性化合物方面具有前景.
- 开发食品级,生物相容性和抗菌涂层对于延长新鲜农产品的保质期至关重要.
研究的目的:
- 为了创建一个食品级,生物相容,和抗菌皮克林乳液 (PE) 使用空心面/可溶性大豆多糖化物纳米颗粒装载着硫醇 (H-ZSH/T).
- 评估这种PE涂层在保持新鲜水果和蔬菜的质量和延长保质期方面的有效性.
主要方法:
- 装载着硫醇 (H-ZSH/T) 的空心基纳米粒子使用NaHCO3作为牺牲模板进行了合成.
- 这些纳米颗粒被用来稳定一个油与水的皮克林乳液.
- 评估了蓝和西瓜的物理化学特性,抗菌活性和涂层性能.
主要成果:
- 与固体对应物相比,空心纳米粒子表现出更好的分散性和结构 (92.24-95.18 nm,PDI 0.151-0.179).
- 提摩尔通过结,静电吸引和疏水相互作用有效封装.
- H-ZSH/T纳米颗粒显示出对大肠杆菌和黄金色杆菌的显著抗菌活性,对大肠杆菌的疗效更大.
- 聚乙烯涂层增强了乳液稳定性,表现出弹性凝状的特性,并显著减缓了水果收获后的质量损失.
结论:
- 空心基纳米颗粒有效地稳定了用于食品涂料应用的皮克林乳液.
- 带有甲基醇的PE涂层提供了显著的抗菌特性,并延长了水果和蔬菜的保质期.
- 这种环保涂层是减少食物浪费和提高食品安全的可行策略.
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