可生物降解的薄膜是用石榴种子油和微藻类丰富的,用于保存卡哈拉纳 (Spondias dulcis)
Kalinny A Alves1, Railene H C R Araújo2, Adriano S Silva2
1Academic Unit of Agricultural Sciences, Federal University of Campina Grande, Pombal 58840-000, Paraíba, Brazil.
Polymers
|February 13, 2025
概括
含有微藻和石榴种子油的生物降解膜增强了食品包装. 一个基于pectin的电影与Scenedesmus obliquus改善了屏障特性,而一个Chlorella sp. 配方在储存期间保存了卡贾拉纳水果的质量.
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:
- 可生物降解的包装对于可持续的食品保存至关重要.
- 微藻和天然油为开发先进的包装材料提供了潜力.
- 基于pectin的电影被探索了它们的电影形成能力.
研究的目的:
- 开发和特征生物降解膜使用点,石榴油和微藻.
- 为了评估电影在保护收获后卡哈拉纳果实质量的有效性.
- 评估开发的薄膜的物理,光学和机械性能.
主要方法:
- 用各种微藻 (Spirulina platensis,Chlorella sp.,Scenedesmus obliquus) 和石榴种子油配制以点为基础的膜.
- 薄膜的特性:物理,光学,机械,可溶性和水蒸气透性 (WVP).
- 在冷藏14天后,将薄膜涂在cajarana水果上,并评估物理化学质量.
主要成果:
- 微藻的结合改善了膜的均性和屏障特性,降低了溶解度和WVP.
- 一个带有Scenedesmus obliquus的薄膜表现出优越的溶解度,WVP和机械性能,接近PVC薄膜的性能.
- 一个基于点的薄膜与Chlorella sp. 在储存期间有效保持卡哈拉纳果的物理化学质量.
结论:
- 来自pectin,石榴种子油和微藻的生物降解膜显示出对食品包装应用的希望.
- 特定的微藻菌株和配方可以显著提高薄膜特性和果实保存.
- 这些环保薄膜为传统包装提供了可行的替代方案,可以延长水果的保质期.
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