活性生物泡包装基于基酸盐与香结合,用于延长桃番茄的保质期
Pontree Itkor1, Athip Boonsiriwit2, Chatchai Rodwihok3
1Department of Packaging, Yonsei University, Wonju 26494, South Korea.
International journal of biological macromolecules
|March 2, 2025
概括
这项研究开发了一种可生物降解的泡,由甲基酸盐和香用于活性食品包装. 新的包装材料有效地保持了新鲜产品的质量,并通过抑制微生物生长延长了保质期.
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
- 生物技术是生物技术.
背景情况:
- 收获后的腐烂严重影响新鲜产品的质量和安全性.
- 活跃和可生物降解的包装提供了一种可持续的解决方案,可以延长产品的保质期.
研究的目的:
- 开发一种活性,可生物降解的包装泡,由藻酸盐 (SA) 与素 (VAN) 结合而成.
- 评估香草度对基于SA的生物泡 (SAV) 的性能和性能的影响.
主要方法:
- 系统地研究不同VAN度 (0-0.75% w/v) 的SAV的化学,形态,机械和抗菌性质.
- 评估开发的生物泡的生物降解性和释放动力学.
- 在桃番茄储存研究中应用最佳SAV配方.
主要成果:
- 瓦尼林的结合增强了SAV的机械性能,降低了SAV的水吸收.
- SAVs显示出强大的抗微生物活性,对抗格拉姆阴性细菌 (大肠杆菌),格拉姆阳性细菌 (黄金色细菌) 和收获后真菌 (B. cinerea).
- SAV-0.50配方显著延长了桃番茄的保质期,保持了颜色,坚硬度和pH等质量属性.
结论:
- 甲基酸盐-瓦尼林生物泡是有效的活性和可生物降解的包装材料.
- 这些基于SA的生物泡显示出保留新鲜产品质量和安全性的巨大潜力.
- 开发的包装为食品行业提供了一个环保和可持续的替代品.
相关概念视频
00:58DNA Packaging
Overview
01:05Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...