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通过基于酸的与气结合的光活性食用涂层进行光动态细菌失活,用于新鲜水果的保存

Shuo Shi¹, Xi Lan², Xiyan Ding¹

¹College of Chemistry and Pharmacy, Northwest A&F University, Yangling 712100, Shaanxi, PR China.

|July 3, 2025

概括

由酸 (FA) 和凝 (Gel/FA) 制成的新可食用涂层使用光来杀死细菌并保存新鲜水果. 这种绿色食品包装通过防止腐烂和保持质量来延长保质期.

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
生物技术是生物技术.

背景情况:

新鲜水果的保存面临着微生物破坏和质量下降的挑战.
需要可持续和绿色的包装解决方案来延长水果的保质期.
光动力学策略为积极保存食品提供了新的方法.

研究的目的:

开发和评估一种新的光驱食用涂层,以提高新鲜水果的保存.
为了研究涂层的光动力学抗菌活性,生物相容性和抗氧化特性.
评估涂层在保存新鲜切割的果和草质量的有效性.

主要方法:

通过结合制造铁酸 (FA) 和凝 (Gel/FA) 可食用涂层.
使用扫描电子显微镜 (SEM) 和富里埃变换红外光谱 (FT-IR) 进行涂层的表征.
在可见光照射下对食源性病原体的光动态抗菌活性的评估.
对新鲜切割的水果的抗氧化特性,生物相容性和保存功效的评估.

主要成果:

凝/FA涂层表现出有效的光动力学抗菌活性,使超过98.5%的食物传播病原体失活.
涂层表现出良好的生物相容性和显著的抗氧化特性.
保存试验显示延迟色,抑制微生物破坏,并保持水果的质量属性 (质地,TSS,pH).

结论:

新型的凝/FA食用涂层显示出作为可持续活性包装材料的巨大潜力.
凝/FA涂层和光处理的协同效应有效地延长了新鲜水果的保质期.
这种光动力学方法为改善食品安全和减少食品浪费提供了一个有希望的策略.

关键词:

可食用的涂层.费鲁酸是什么费鲁酸是什么费鲁酸是什么果物保存的方法果物保存的方法光动力学细菌不活化 (PDI) 方法在ROS攻击中使用ROS攻击.

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