收获后果果保存中的酸盐基涂层:综合性审查
Pratap Kalita1, Probin Kumar Roy2, Bedanta Bhattacharjee3
1Pratiksha Institute of Pharmaceutical Sciences, Panikhaiti, Guwahati 781026, Assam, India.
International journal of biological macromolecules
|July 7, 2025
概括
酸盐涂层通过控制水分和氧气,并防止腐烂,提高水果质量和保质期. 需要进一步的研究来克服诸如提取和成本等挑战,以实现更广泛的应用.
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
- 农业科学 农业科学
背景情况:
- 果实很容易腐烂,需要有效的保存方法.
- 基于酸盐的涂层为延长水果的保质期提供了一个有希望的解决方案.
- 传统的保存方法在保持水果质量方面存在局限性.
研究的目的:
- 审查基于酸盐的功能性涂料的开发和应用,以保护水果.
- 讨论阿尔金酸盐在食品包装中的化学成分,作用和挑战.
- 突出阿尔金酸盐涂层在保持水果质量的方面所带来的好处.
主要方法:
- 关于酸盐涂层开发和应用方法的文献综述.
- 对酸盐的化学特性及其在食品包装中的功能进行分析.
- 关于在各种水果 (草,果,梨,瓜) 中使用酸盐涂层的案例研究.
主要成果:
- 酸盐涂层有效地保持水的活动和水果中的氧气水平.
- 这些涂层起到阻碍氧化和微生物破坏的作用.
- 在草,果,梨和瓜上成功应用.
结论:
- 基于酸盐的涂层是改善水果质量和延长保质期的可行策略.
- 解决诸如酸盐提取和成本等挑战对于未来的发展至关重要.
- 进一步的研究可以为更广泛的食品保存应用优化酸盐涂层配方.
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