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乳液涂层活性纸延长番茄水果的储存寿命

Laura Aguerri¹, Celia M Cantín², Marinelly Quintero¹

¹I3A-Aragón Institute for Engineering Research, University of Zaragoza, 50018 Zaragoza, Spain.

Foods (Basel, Switzerland)

|August 28, 2025

概括

使用精油的活性纸涂层有效地抑制番茄的菌生长,延长到31天的保质期. 这种可生物降解的溶液减少了家庭的食物浪费,并保持了水果的质量.

科学领域:

食品科学与技术
材料科学
农业科学

背景情况:

家庭食品浪费是一个重大问题,特别是新鲜产品如番茄.
延长水果和蔬菜的保质期对于减少经济损失和环境影响至关重要.
抗真菌治疗对于防止腐烂和保持易腐食品的质量至关重要.

研究的目的:

开发具有抗真菌功能的乳液涂层活性纸来延长番茄的保质期.
通过创新的包装解决方案减少家庭的食物浪费.
评估以精油为基础的涂料对番茄的真菌破坏的有效性.

主要方法:

优化油和肉叶精油的混合物.
用化粉 (HI-CAT或EVO) 和Tween 80进行乳化.
在试验室和新鲜西红上对Botrytis cinerea的抗真菌活性进行测试.

主要成果:

在4°C下,活性纸具有强烈的蒸汽阶段抗真菌活性,持续长达31天.
涂层纸显著降低了番茄的菌生长,同时保持了水果的外观和感觉质量.
开发的材料在实际使用条件下显示出有前途的抗真菌性能.

结论:

乳液涂层活性纸是一种低成本,可生物降解的解决方案,可延长番茄的保质期.
这些活性纸有效地减少了真菌破坏和家庭食品浪费.
抗真菌保护和保持感官质量的结合使其成为一种可行的消费者解决方案.

关键词:

有机的混合物活性乳液抗真菌纸生物基活性物质水果的保质期自然抗菌剂

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