可生物降解的黄素-纳米粘土薄膜,用于延长的保质期和新鲜度
Kalpani Y Perera1,2,3, Sneha Sabu Mathew1,2,3, Luana de S C Carnaval1,2,3
1School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland.
Current research in food science
|June 18, 2025
概括
这项研究开发了可生物降解的智能包装,使用黄素,凝,藻酸盐和纳米粘土. 创新的包装增强了的安全性,并通过颜色变化表明腐败延长了保质期.
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:
- 减少食物浪费对于可持续性至关重要.
- 智能包装可以提高食品的安全性,质量和储存.
- 可生物降解材料为传统包装提供了环保的替代品.
研究的目的:
- 开发生物可降解,智能食品包装用于.
- 将黄素 (Cur),凝 (Gel),藻酸盐 (SA) 和纳米粘土 (NC) 纳入,以提高食品安全性和延长保质期.
- 评估包装的物理,机械和屏障性能,以及其对pH值变化和抗氧化活性的反应.
主要方法:
- 使用Cur,Gel,SA和NC制造可生物降解薄膜.
- 评估紫外线屏障,机械和疏水性质.
- 评估pH响应的颜色变化和抗氧化活性.
- 用进行生物降解研究和保质期测试.
主要成果:
- 使用1%NC-Cur的膜显示紫外线屏障性能增加了3.46倍.
- 使用0.5%的NC-Cur薄膜可以达到最佳的抗拉强度.
- 观察到增强的疏水性 (WCA为84.12°±3.14°) 和降低的溶解性.
- 显示了pH响应的颜色变化 (黄色到红) 和改善的抗氧化活性 (35.55%的根基清除与1%的NC-Cur).
- 在30天内完全生物降解.
- 使用NC-Cur包装,的保质期延长了两天.
结论:
- 开发的基于NC,Cur,Gel和SA的片显示出智能,环保食品包装的巨大潜力.
- 这些片提高了食品的质量,延迟了腐败,减少了对环境的影响.
- 智能包装有效地表明通过pH响应的颜色变化损坏.
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