基于生物质的多功能活性食品包装膜的全天然策略,具有卓越的生物降解性,抗氧化和抗菌活性
Xugang Dang1, Yanting Cai2, Xuechuan Wang2
1Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China; State Key Laboratory of Polymer Materials Engineering (Sichuan University), Sichuan 610041, PR China.
Food chemistry
|March 27, 2025
概括
这项研究引入了一种新的大豆蛋白分离物和碳甲基酸薄膜,用于活性食品包装. 这种可生物降解的薄膜提供紫外线阻,抗氧化特性和抗菌活性,将葡萄的保质期延长到15天.
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:
- 对可持续和环保食品包装解决方案的需求日益增长.
- 需要多功能,基于生物质的材料来取代传统的塑料.
- 探索用于活性包装应用的天然聚合物.
研究的目的:
- 开发一种创新的,完全天然的活性食品包装膜 (SEC),使用大豆蛋白分离物 (SPI) 和碳甲基 (CMCS).
- 评估SEC膜的功能性质,包括紫外线阻断,抗氧化活性和抗菌疗效.
- 评估SEC薄膜在延长易腐食品的保质期方面的实际应用.
主要方法:
- 使用SPI和CMCS制造活性食品包装膜 (SEC).
- 关于SEC膜的特性:阻紫外线,抗氧化能力和生物降解性.
- 对大肠杆菌和金黄色葡萄球菌进行抗菌检测.
- 葡萄的保存实验,以评估保质期的延长.
主要成果:
- SEC膜实现了98.5%的紫外线阻断和显著的抗氧化活性.
- 证明了出色的生物相容性和生物降解性.
- 对大肠杆菌 (99.37%) 和金黄色葡萄球菌 (97%) 的抑制率很高.
- 在保存试验中将葡萄的保质期延长了15天以上.
结论:
- 开发的SEC膜是一种有前途的绿色食品包装材料,具有多种主动功能.
- 有效地利用自然生物质,为食品保存提供可持续的替代方案.
- 通过生物质价值化,突出了绿色食品包装生产的新方法.
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