安索亚宁和西红油嵌入卡拉基南-PVA,用于生物活性和pH敏感的食品包装材料
Othmane Dardari1, Mohamed Amine Benzaouia1, Ayoub El Idrissi2
1Euromed University of Fes (UEMF), Morocco.
International journal of biological macromolecules
|April 18, 2025
概括
新的智能食品包装使用卡拉基/聚乙烯醇薄膜中的安托西亚尼和提油. 这种生物降解材料通过实时质量监测和抗微生物特性提高了食品安全和保质期.
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:
- 消费者对智能食品包装的需求正在增加,以实时监控质量和增强食品安全.
- 含有安东的包装通过颜色变化提供视觉pH值指示,标志着食物腐烂.
- 可生物降解的包装解决方案对于减少食品行业对环境的影响至关重要.
研究的目的:
- 设计和开发生物相容和可生物降解的智能食品包装膜.
- 为了将安托西亚宁和提油纳入卡拉基安/聚乙烯醇 (CR/PVA) 矩阵中.
- 评估开发的薄膜的机械,物理,抗微生物,抗氧化和pH感应特性.
主要方法:
- 制造CR/PVA薄膜与素和西红油混合.
- 评估机械性能,包括灵活性.
- 测量物理性质,如水蒸气透性 (WVP) 和水接触角 (WCA).
- 对抗大肠杆菌和黄金葡萄球菌的抗微生物活性评估.
- 评估抗氧化特性和pH敏感度.
- 在不同温度和光线条件下进行稳定性测试.
主要成果:
- 添加西红油和安东素显著增强了机械性能,使灵活性增加了20%.
- 电影表现出改善的疏水性,减少WVP (1.74到1.30) 和增加WCA (60.5°到89.5°).
- 智能包装显示出大量的抗菌和抗氧化活性,性能优于原始的CR/PVA薄膜.
- 安西安的结合为可视检测pH值变化提供了高pH值灵敏度,并提高了对降解的稳定性.
结论:
- 开发的CR/PVA薄膜含有素和西红油,代表了智能,可生物降解的食品包装的有前途的进步.
- 这些片通过实时监测,抗菌作用和延长保质期来提高食品安全.
- 富含安东的薄膜的视觉pH值指示能力为消费者提供了直观的破坏检测方法.
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