使用响应表面方法学优化新型抗菌纳米复合膜的优化,该膜基于含有纳米粘土/木质素/提取物的粉沙夫兰花
Razieh Niazmand1, Parvin Sharayei2, Mojtaba Heydari-Majd3
1Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
International journal of biological macromolecules
|March 5, 2025
概括
这项研究开发了可持续的纳米复合材料食品包装薄膜从沙弗朗玉米粉 (SCS). 用纳米粘土和质素优化的薄膜显示出优异的抗真菌特性,提高了食品的保质期.
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
- 聚合物科学 聚合物科学
背景情况:
- 传统的食品包装材料带来了环境挑战.
- 越来越需要可持续和可生物降解的包装解决方案.
- 自然化合物为开发活性食品包装提供了潜力.
研究的目的:
- 开发和优化纳米复合材料薄膜使用粉沙夫兰玉米粉 (SCS),纳米粘土,和素或沙夫兰玉米提取物 (SCE).
- 评估不同度的纳米粘土,红素和SCE对薄膜性能的影响.
- 评估优化纳米复合材料薄膜的微观结构,生物降解性和抗真菌活性.
主要方法:
- 用面部为中心的中央设计的响应表面方法 (RSM) 用于优化.
- 评估了物理 (水蒸气透性,颜色,可溶性),机械和的迁移特性.
- 进行了里埃变换红外光谱 (FT-IR),扫描电子显微镜 (SEM) 和抗真菌分析.
主要成果:
- 确定了最佳的薄膜配方:15.6%的粘土/0.3%的红素和16.9%的粘土/0.3%的SCE.
- FT-IR和SEM证实了组件兼容性和一个均的聚合物矩阵.
- 片的生物降解率超过67%,基于素的片显著抑制了Aspergillus物种.
结论:
- 基于SCS的纳米复合材料薄膜,特别是含有红素的薄膜,为活跃和可生物降解的食品包装提供了有前途的潜力.
- 这些材料有助于延长水果和蔬菜的保质期.
- 该研究为食品行业开发环保包装解决方案提供了基础.
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