开发以素为基础的薄膜,增强了以素为基础的深度溶解剂 (V-DEA),以延长利奇的保质期和收获后的质量
Hafiz Umer Javed1, Jiechang Lai2, Jiaxiu Du2
1College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou, China.
International journal of biological macromolecules
|June 18, 2025
概括
一种新的基于香草素的深度修养剂 (V-DEA) 增强了食品包装中素膜. 这些绿色塑化膜提供了更好的机械强度,抗氧化和抗菌特性,延长了水果的保质期.
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
- 聚合物化学 聚合物化学
背景情况:
- 酸薄膜对食品包装具有前景,但通常需要增塑剂来改善性能.
- 开发可持续和功能性增塑剂对于先进的食品包装解决方案至关重要.
研究的目的:
- 开发和表征一种新的基于香草素的深层乳化剂 (V-DEA) 作为基托膜的绿色增塑剂.
- 为了评估V-DEA对奇托薄膜的机械,热,屏障和生物活性特性的影响.
- 评估V-DEA/奇托桑薄膜在维护利奇果质量的有效性.
主要方法:
- 合成和表征基于香草素的深度营养药剂 (V-DEA).
- 将V-DEA纳入奇托膜,然后进行H NMR光谱,机械测试,热分析和形态分析.
- 抗氧化剂和抗菌分析对抗大肠杆菌和金黄色葡萄球菌.
- 应用V-DEA/chitosan膜在利奇水果上,以评估5天的保存效果.
主要成果:
- V-DEA成功地集成到奇托桑薄膜中,增强了拉伸强度 (高达35MPa) 和破裂时的延伸度 (23%).
- 机械和热性质的最佳V-DEA度为60%;80%显示出显著的抗氧化和抗菌活性.
- 薄膜具有降低的水蒸气透性,并保持水果质量,以减少色和减肥为标志,并保持维生素C和素含量.
结论:
- 基于香的深度修复剂 (V-DEA) 作为有效的绿色塑化剂,可增强素膜的功能,提高其用于食品包装的功能.
- 维-DEA/奇托桑薄膜显示出显著的生物活性特性,并有可能延长易腐水果的保质期.
- 这项研究引入了一种新的生物基增塑剂类别,用于可持续和积极的食品包装应用.
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