果上的透明生物相容的多电解质多层涂层:形成和特性
Katarina Jerin1, Tin Klačić1, Rajko Vidrih2
1Division of Physical Chemistry, Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia.
概括
使用奇托和碳甲基纤维素的多层聚电解质 (PEM) 显示出作为水果涂层的前景. 接触角度测量有效地监测果表面的PEM形成,优化了增强食品技术应用的条件.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 表面化学 表面化学
背景情况:
- 聚电解质多层 (PEMs) 是具有多种应用的先进纳米涂料.
- 越来越多地探索PEM作为保护性食品涂层,以防止水果在储存和运输过程中腐烂.
- 酸盐 (CS) 和碳素甲基纤维素 (CMC) 是适合食品应用的生物相容的多电解质.
研究的目的:
- 在果表面制造和表征由奇多和碳甲基纤维素组成的PEM.
- 将基本的PEM积累方面与其实际的食品涂层应用联系起来.
- 评估接触角测量对监测水果PEM形成的有用性.
主要方法:
- 在果和模型表面上使用奇托 (CS) 和碳甲基纤维素 (CMC) 制造多层聚电解质 (PEM).
- 系统地调查试验条件,包括pH值,影响PEM积累和特性.
- 使用接触角测量来评估PEM形成和表面特征.
主要成果:
- PEM的积累和特性 (厚度,疏水性) 受到pH等实验条件的显著影响.
- 接触角测量成功地用于验证果表面的PEM积聚,这是一个新的发现.
- 形成PEM的最佳条件,由一个明显的齐克扎克模式表明,在pH ((CS) =5.0和pH ((CMC) =3.0时被确定.
结论:
- 接触角测量提供了一种有效的方法来监测水果表面的多电解质多层形成.
- 使用奇托和碳甲基纤维素的优化PEM为开发先进的,生物相容的食品涂料提供了潜力.
- 这项研究为在食品技术中通过量身定制的纳米涂层增强水果保存奠定了基础.
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