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开发和特征化土豆粉-基活性膜与柏精油为食品包装应用丰富土豆粉-丁基活性膜
Saurabh Bhatia1,2,3, Muhammad Jawad1, Sampath Chinnam3
1Natural and Medical Sciences Research Center University of Nizwa Nizwa Oman.
Food science & nutrition
|January 27, 2025
概括
用树精油丰富的土豆粉-pectin膜显示出改善的抗氧化和抗菌特性. 这提高了它们适用于活性食品包装应用的适用性,解决了可持续性需求.
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:
- 对于可持续食品包装的日益增长的需求需要先进的生物聚合物基膜.
- 生物聚合物薄膜通常需要增强的功能性质,以实现实际应用.
- 马粉-pectin (PSP) 薄膜是一种有前途的可持续包装材料.
研究的目的:
- 制造和特征土豆粉-pectin (PSP) 复合膜与树精油 (JBEO) 结合.
- 评估不同JBEO度 (0.1%-1%v/v) 对PSP薄膜的物理化学,热,抗氧化和抗菌性能的影响.
- 评估JBEO丰富的PSP薄膜在活性食品包装中的潜力.
主要方法:
- 制造具有不同JBEO度的PSP复合膜.
- 评价薄膜的特性:表面颜色,透明度,屏障,机械,SEM,XRD,FTIR,TGA,DTA. 这些是我们所需要的.
- 对抗氧化活性 (DPPH,ABTS) 和对P. aeruginosa,S. aureus和C. albicans的抗菌有效性的测定.
主要成果:
- 增加JBEO度降低了水分含量,透明度和机械强度,但增加了厚度和水透性.
- 随着JBEO的增加,SEM揭示了表面形态变化.
- 随着JBEO的添加,观察到增强的热稳定性.
- 抗氧化活性显著依赖度的增加 (DPPH和ABTS激素清理).
- 有效地抑制了P. aeruginosa,S. aureus和C. albicans的生长.
结论:
- 果精油有效地增强了土豆粉-pectin膜的功能性质.
- 改进的抗氧化和抗微生物活性使这些薄膜适用于活性食品包装.
- 这项研究有助于开发可持续和功能性的食品包装解决方案.
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