开发和表征CMCS/基于凝的适应湿度的水凝片,用于蓝保存,释放香精油
Siting Shi1, Ben Niu1, Huizhi Chen1
1Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Fruit Processing, Ministry of Agriculture and Rural Affairs, Key laboratory of post-harvest preservation and processing of fruits and vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
International journal of biological macromolecules
|June 22, 2025
概括
一个新的适应湿度的水凝有效地延长了蓝的保质期,通过控制香精油的释放. 这种创新的食品包装解决方案可以防止微生物的生长,并保持水果的质量,以便长时间储存.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 蓝很容易腐烂,存储寿命受到微生物腐烂和质量降解的限制,湿度加剧了这种情况.
- 控制储存微环境对于保持蓝的质量和延长保质期至关重要.
- 现有的保存方法往往缺乏有效性或可持续性来管理与湿度相关的损坏.
研究的目的:
- 开发和评估一种新型的适应湿度的水凝,用于控制性释放西红花精油 (TEO).
- 评估水凝在调节当地的微环境和增强抗菌活性方面的有效性.
- 为了确定水凝在延长保质期和保持储存蓝的质量的影响.
主要方法:
- 水凝被合成使用碳甲基 (CMCS) 和凝作为矩阵,与基尼交叉连接,并装载香精油 (TEO).
- 根据TEO负载效率确定了最佳的组合 (2C3G:CMCS:凝比为2:3).
- 在不同相对湿度 (RH) 水平 (30%,60%,90%) 进行了体外释放研究,以评估湿度响应和动力建模.
主要成果:
- 2C3G水凝实现了高的TEO负载率60.02 ± 2.16%.
- TEO释放受到湿度的显著调节,累计释放率分别为10.01%,32.65%和55.59%在30%,60%和90%的RH.
- 与2C3G片处理的蓝在20天内保持无菌,与对照样本相比,保质期延长了15天以上.
结论:
- 开发的适应湿度的水凝有效地控制了TEO释放,以应对环境湿度.
- 这项技术显著提高了蓝的保存,延长了保质期,并通过抑制微生物生长来保持质量.
- 该研究提出了一种实用和有效的方法,用于设计用于食品包装应用的先进抗微生物水凝系统.
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