基于粉的抗微生物持续释放指示膜的制备和性能
YiNing Xu1, Cheng Tang1, Peng Zhang1
1Contact information: School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province, 410114, China.
Food research international (Ottawa, Ont.)
|May 17, 2025
概括
一种基于粉的新型智能薄膜,其中包括安东素和果皮精油,对检测猪肉腐败有很大的希望. 这种抗菌膜提供了更好的性能和可靠的颜色变化,以表明食物的新鲜度.
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
- 生物化学 生物化学
背景情况:
- 开发智能包装来监测食品的新鲜度至关重要.
- 基于粉的薄膜具有可生物降解和可调节的特性.
- 结合天然的抗微生物和指标剂可以提高功能.
研究的目的:
- 为了创建一种以粉为基础的抗菌持续释放智能膜.
- 评估其在猪肉新鲜度检测方面的潜力.
- 分析化对薄膜特性和素释放的影响.
主要方法:
- 用紫色玉米安托素 (PCA) 和普通皮精油 (TEO) 制备化粉 (DASt) 薄膜.
- 物理,光学,功能,抗微生物和抗氧化物质的特性.
- 在使用颜色差异 (ΔE) 监测猪肉新鲜度时评估薄膜性能.
- 使用Ritger-Peppas方程分析安托素释放机制.
主要成果:
- 化改性粉颗粒,增强膜的机械强度,水接触角度,光传导,抗菌,抗氧化剂和水蒸气屏障特性.
- DASt-5膜呈现出显著的颜色变化 (坏猪肉的ΔE=4.12,完全坏的猪肉的ΔE=18.14) 与新鲜度相关 (R2>0.97).
- 安索亚宁的释放遵循了联合自我释放和骨溶解机制 (n = 0.531).
结论:
- 基于粉的化智能薄膜显示出作为活跃和智能食品包装的巨大潜力.
- 开发的薄膜通过可见的颜色变化有效地表明了猪肉的腐烂.
- 这项技术为食品质量监测提供了可持续的解决方案.
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