为活性食品包装应用开发k-carrageenan/tourmaline复合物:改进了机械,气体屏障和抗菌作用
Yujie Gao1, Ruili Li1, Jinke Wang1
1College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin 300457, China.
Carbohydrate polymers
|February 20, 2025
概括
这项研究开发了一种使用 κ-carrageenan 和马林粉末的抗菌包装膜,以打击食品包装污染. 这种新型复合膜增强了机械和屏障特性,有效地抑制了食品传播细菌,如金黄色杆菌.
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:
- 传统的食品包装膜有助于环境污染.
- 需要可持续和功能性的食品包装解决方案.
研究的目的:
- 开发一种使用 κ-carrageenan 和马林粉末的抗菌包装膜.
- 为了评估薄膜的机械,屏障和抗菌性能.
- 为了评估薄膜在保存包装食品方面的有效性.
主要方法:
- 准备的 κ - 卡拉基南薄膜与不同数量的土耳马林粉.
- 薄膜性能的表征包括机械强度,气体屏障,水蒸气透性和热稳定性.
- 对抗食物传染病原体S. aureus的抗菌活性的评估.
- 用无花果作为模型对食品保存效能的评估.
主要成果:
- 添加马林粉末改善了 κ-卡拉基南薄膜的机械和气体屏障性能.
- 增加的游含量降低了水蒸气和氧气的透性,并提高了热稳定性.
- 复合膜表现出显著的抗菌活性对黄金色杆菌,最大抑制率为39.80%.
- 包装无花果显示体重减轻和衰变速度减慢.
结论:
- 开发的 κ-carrageenan/tourmaline 复合膜为食品包装提供了一个有希望的环保替代品.
- 薄膜的抗菌特性和改善的物理特性有助于增强食品的保存.
- 这种材料在食品工业中具有很大的应用潜力,可以减少腐烂并延长保质期.
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