水热制备的CeO在开发酸盐基功能涂层中所起的作用
Thuong Thi Nguyen1,2, Bao-Tran Tran Pham3,2, Dinh Thien Le4,5
1Faculty of Applied Science and Technology, Nguyen Tat Thanh University Ho Chi Minh City Vietnam nthithuong@ntt.edu.vn +84-985-090-912.
RSC advances
|September 5, 2025
概括
这项研究开发了一种素-纳米颗粒涂层,以延长香的保质期. 纳米复合材料的涂层有效地减缓了成熟,使香的质量保持了更长的时间.
科学领域:
- 材料科学
- 食品科学
- 纳米技术
背景情况:
- 酸盐 (CS) 是一种具有食品保存潜力的生物聚合物.
- Ceria纳米粒子 (CeO2NP) 提供了独特的材料增强特性.
- 延长香等收获后水果的保质期在经济上很重要.
研究的目的:
- 使用奇托和水热制备的纳米颗粒 (hCeO2NP) 创建一种新型的纳米复合材料涂层.
- 评估这种纳米复合材料涂层对延长香的收获后寿命的影响.
- 评估涂层在储存期间对香的物理化学特性的影响.
主要方法:
- 合成和表征hCeO2NP.
- 制造CS-hCeO2纳米复合材料涂层薄膜.
- 涂层性能的评估:形态,结构,机械,防水和防紫外线.
- 对香的物理化学性质的评估:视觉特征,颜色,呼吸,度,体重减轻,TSS,酸度,成熟速度和12天的pH.
主要成果:
- 加入1-2% (w/w) 的hCeO2NP显著提高了CS涂层的水透性,溶解性,膨胀指数,抗破裂性和灵活性.
- 一个1.5% (w/w) 的hCe2NP添加增强了3.5倍的CS断裂强度和1.6倍的可塑性.
- 在UVB和UVC范围内,CS-hCeO2纳米复合材料涂层表现出极好的UV屏障特性.
- 这种CS-1.5%-hCeO2涂层有效地延缓了香的成熟,优于普通的CS,商业化和未涂层香,同时保持了水果的质量.
结论:
- 开发的CS-hCeO2纳米复合材料涂层增强了机械和屏障性能.
- 这种新型涂层通过抑制香的成熟, 显著延长了香的保质期.
- 这种CS-hCeO2纳米复合材料涂层在不损害水果质量的情况下,为香的收获后保存提供了有前途的解决方案.
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