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通过石榴安东丰富剂增强抗氧化和色度反应的基于酸盐/PVA的纤维薄膜
Mahshad Shahriari1, Samad Nejad Ebrahimi1, Masoud Rahimi2
1Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran.
International journal of biological macromolecules
|August 28, 2025
概括
石榴果汁的安托西安酸被缩成自然的pH敏感指标. 嵌入在纤维膜中的这些新型指标可以实时检测食物的恶化情况,
科学领域:
- 食品科学与技术
- 材料科学
- 生物化学
背景情况:
- 石榴汁 (PJ) 含有具有天然指标的抗素 (ACN).
- 开发实时食品腐烂传感器对于食品安全和减少浪费至关重要.
- 基于基的薄膜提供了一种多功能矩阵,用于结合活性化合物.
研究的目的:
- 从缩的氨酸开发天然的pH敏感指标,以实时检测食物的恶化.
- 使用聚乙烯醇,酸盐和粉制造富含安托素的纤维膜.
- 优化吸附和脱附过程以提取和缩安托.
主要方法:
- 使用非离子烯酸聚合物吸收树脂,从石榴汁中化的度.
- 在由聚乙烯醇,酸盐和粉组成的纤维薄膜中加入富含酸盐的部分.
- 吸附/脱附动力学和同热量的表征,HPLC分析,FTIR-ATR和分子对接.
- 对产生的膜对氨和抗氧化活性的颜色变化反应的评估.
主要成果:
- 分别达到94. 0%和93. 3%的最佳吸附效率.
- 在HPLC分析中,抗氧化剂含量增加了82倍,抗氧化剂活性增加了6. 2倍.
- 开发的纤维薄膜显示出超细的直径,在暴露于氨气时显著的颜色变化,并且显著增强了抗氧化活性 (51.0和72.5倍).
结论:
- 成功开发了一种新型的自然pH敏感指标,用于实时检测食物的恶化.
- 建立了具有商业潜力的富含安托素纤维膜的优化,可扩展的制备方法.
- 开发的指标系统为智能食品包装应用提供了一个有希望的,环保的解决方案.
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