基托桑基气凝食品活性包装具有集成的保存和缓冲功能
Xiaotong Wang1, Jing Guo1, Hua Zhou2
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Journal of advanced research
|August 29, 2025
概括
新的基托桑基气凝缓冲包装可以提高果的抗冲击性和保存性. 这种创新的食品包装材料有效减少腐烂,延长保质期,尽量减少收获后的损失.
科学领域:
- 材料科学
- 食品科学
- 生物技术
背景情况:
- 收获后的果和蔬菜往往会因撞击和碰撞而变坏.
- 开发具有整合抗冲击和保存能力的有效缓冲包装对于减少损失至关重要.
研究的目的:
- 制备基托桑基的缓冲包装,提高果的机械损伤和微生物感染抵抗力.
- 使用特定的复合材料创建一个多功能防护气凝缓冲包.
主要方法:
- 制备基于酸盐的多功能防护气凝缓冲剂
- 纳入蒙莫里隆石,针叶精油和纳米纤维素固定铜纳米颗粒抗菌纤维 (CMC-Cu).
主要成果:
- CMC-Cu气凝缓冲包装表现出极好的抗冲击能力,减少水果和蔬菜的损伤.
- 部件的固定导致抗菌和抗氧化剂的释放延迟,确保长期保存.
- 几乎100%抑制大肠杆菌和金色葡萄球菌,具有良好的抗氧化作用.
- 在模拟运输过程中保护蓝免受损坏,延长存储时间3天.
结论:
- 开发的气凝活性包装减少了果的损失,提高了果运输和储存的效率.
- 这为开发先进的食品活性包装解决方案提供了一种新方法.
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