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作为超吸收剂的多功能生物活性气凝的制造和表征 - 案例研究:肉类保存

Forouzan Kurd¹, Milad Fathi¹, Mohammad Shahedi¹

¹Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.

Food research international (Ottawa, Ont.)

|April 19, 2025

概括

这项研究开发了可生物降解的花生的纤维素纳米纤维/聚乙烯醇气凝,结合黄以增强抗氧化和抗菌性能. 这些新型气凝有效地将肉类的保质期延长2天,提供可持续的食品包装解决方案.

科学领域:

材料科学:开发新的纤维素纳米纤维 (CNF) /多乙醇 (PVA) 气凝.
农业科学:利用花生,农业废物产品,作为CNF的可持续来源.
食品科学:生物活性气凝在食品包装中的应用,以延长保质期.

背景情况:

传统的食品包装在延长保质期和防腐方面面临着挑战.
越来越需要具有抗微生物特性的可持续和可生物降解的包装材料.
农业废物流为开发新型生物材料提供了一个有希望的来源.

研究的目的:

从花生中合成和表征CNF/PVA气凝.
将黄素 (CUR) 纳入气凝矩阵,以创建生物活性抗菌.
评估这些CUR装载气凝在延长肉制品的保质期方面的有效性.

主要方法:

通过不同的CNF/PVA度合成气凝,然后对物理和机械性能进行表征.
在30%,40%和50%的度中加入黄素,评估封装效率,负载能力和抗氧化活性.
在肉模拟介质中对黄金葡萄球菌的抗菌性质和体外释放动力学的评估.
储存研究比较用CUR气凝,非CUR气凝和对照组包装的肉类.

主要成果:

优化的CNF/PVA气凝表现出理想的孔隙性,密度和吸收特性.
含有黄素的气凝显示出高封装效率 (80.57%),负载能力 (22.85%) 和显著的抗氧化特性 (74.14%).
生物活性气凝显示强烈的抗菌活性和持续的黄素释放 (8天内65%).
用CUR气凝包装的肉类的保质期从6到8天延长.

结论:

从农业废物中提取的生物降解CNF/PVA气凝可以通过黄素有效地功能化.
这些多功能抗微生物气凝片显示出提高食品安全和延长肉类的保质期的巨大潜力.
该研究提出了一项可持续的战略,用于开发使用废弃生物材料的先进食品包装解决方案.

关键词:

生物活性气凝是生物活性气凝.纤维素纳米纤维的纤维素.食品包装食品的包装这是一种超吸收性超吸收性.废物价值化废物价值化废物价值化

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