基索基膜与素化合物丰富,用于食品包装的潜在用途
Janaína Barreto Alves Zacheski1, Corina Estefania Berrocal Rojas1, Rafael Gerhardt1
1School of Chemistry and Food, Federal University of Rio Grande, 96203-900 Rio Grande, RS, Brazil.
International journal of biological macromolecules
|June 4, 2025
概括
开发可持续的食品包装,这项研究创建了酸盐薄膜,富含葡萄皮抗素. 这些新的薄膜表现出改进的机械和抗氧化性能,为塑料提供了一个有希望的环保替代品.
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
- 聚合物科学 聚合物科学
背景情况:
- 对合成塑料废物的日益严重的环境问题需要可持续的食品包装解决方案.
- 基是一种来自基的生物聚合物,为开发活性包装膜提供了可生物降解和生物相容的基础.
- 葡萄皮中发现的天然颜料安索,具有有益于食品保存的抗氧化特性.
研究的目的:
- 开发和特征化基托基膜与葡萄皮 (CFA) 中富含安托素的微粒.
- 评估开发的薄膜的物理,机械,热,结构,形态和抗氧化性能.
主要方法:
- 基提取和转化为基酸盐;从葡萄皮中分离富含安素的提取物.
- 膜形成乳液的制备和表征 (颗粒大小,泽塔电位,PDI).
- 薄膜造,然后对薄膜特性 (厚度,机械,热,结构,形态,颜色,抗氧化活性) 进行全面分析.
主要成果:
- 加入葡萄皮提取物减少了颗粒大小,并保持了有利的泽塔潜力和PDI值.
- 素-氨酸薄膜 (CFA) 的厚度,拉伸强度,破裂时的延长和水蒸气透性都提高了.
- FTIR和热分析证实了分子间相互作用,并且随着提取物度的增加,热稳定性得到了改善.
- SEM揭示了CFA中更多的不规则表面,抗氧化活性在15天左右达到峰值,表明化合物的控制释放.
结论:
- 用葡萄皮的抗素丰富基托桑膜显著改善了它们的功能性质.
- 这些开发的素-氨酸薄膜代表了食品包装应用的有希望的可持续替代方案.
- 抗氧化剂的受控释放表明可能有延长食品保存的好处.
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