基于聚乳酸/聚乙烯醇的温度响应性外核心纳米纤维的开发:控制释放,生物安全评估和在拉斯伯里保存中的应用
Shuqiong Xia1, Mengjie Bian2, Hengyi Li2
1College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; State Key Laboratory of Tree Genetics and Breeding, Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry and Grassland, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
International journal of biological macromolecules
|March 15, 2025
概括
这项研究开发了一种用于食品保存的智能纳米纤维材料. 耐温度材料PPPL控制精油的释放,以抑制细菌生长并延长保质期.
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
- 生物技术是生物技术.
背景情况:
- 对于可持续的食品保存方法的需求日益增加.
- 在食品包装中需要新型智能材料.
- 传统保存技术的局限性.
研究的目的:
- 开发一种对温度敏感的智能纳米纤维材料,用于食品保存.
- 为了将精油作为天然防腐剂.
- 研究材料的特性和有效性,延长食品的保质期.
主要方法:
- 使用电制造的核心外结构纳米纤维 (聚乙烯醇/聚N-异烯胺) /聚乳酸/精油 (PPPL) 的制造.
- 材料结构的表征,温度反应能力和机械性能.
- 对精油释放动力学,抗菌活性和生物降解性的评估.
- 草保存实验,以评估收获后的质量维护.
主要成果:
- 证实了外核心结构和温度反应性行为 (水接触角度从56°变为91°).
- 由于核心-外相互作用,证明了增强的抗拉强度 (4.31 MPa) 和水蒸气屏障特性.
- 展示了精油的控制释放,在24小时内实现了42%的激素清除.
- 显示有效抑制金黄色葡萄球菌和大肠杆菌,与温度依赖的释放控制.
- 通过自然降解和非毒性测试确认了环境和生物安全性.
- 树保存实验显示,在温度波动下,收获后的恶化速度减慢.
结论:
- 开发的同轴纳米纤维材料提供了因温度变化引发的抗菌剂的持续释放.
- 这种智能食品包装解决方案为食品储存提供了长期的保存.
- 电技术是生产先进智能食品包装材料的可行方法.
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