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使用溶热制备的氧化为香防腐剂的基托桑涂层的开发

Thuong Thi Nguyen¹, Bao-Tran Tran Pham², Nhien Hon Le³

¹Faculty of Applied Science and Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam.

International journal of biological macromolecules

|September 6, 2025

概括

用氧化纳米颗粒 (sCeO2NP) 进行的基托桑 (CH) 涂层可以提高香的保存性. 最佳的1.5%sCeO2NP配方通过减缓香的成熟和减少腐烂,延长了香的保质期.

科学领域:

材料科学:开发用于食品保存的新型纳米复合材料涂层.
食品科学:纳米技术的应用以延长新鲜产品的保质期.
纳米技术:用于功能应用的氧化纳米粒子 (sCeO2NP) 的合成和表征.

背景情况:

酸 (CH) 是一种可生物降解的聚合物,可用于食品包装.
纳米粒子,如氧化 (CeO2),可以增强聚合物矩阵的特性.
延长香等易腐烂水果的保质期对于减少食物浪费至关重要.

研究的目的:

开发和评估酸盐-氧化物纳米颗粒 (CH-sCeO2) 纳米复合涂层用于香保存.
确定sCeO2NP的最佳度,以提高涂层性能和保存效率.
评估CH-sCeO2涂层在储存期间对香的物理化学和感官属性的影响.

主要方法:

氧化纳米粒子 (sCeO2NP) 的溶热合成.
制造具有不同sCeO2NP度的CH-sCeO2纳米复合膜.
薄膜的特性:形态,结构,机械强度和水阻隔.
香上涂层的应用和物理化学参数的评估 (减重,二氧化碳的产生,度,成熟指标) 和10天的感觉属性.

主要成果:

加入1-2%的sCeO2NP显著改善了薄膜的断裂强度,弹性,紫外线屏蔽和防水性能.
一个1.5%的sCeO2NP度导致154%的断裂强度和36%的弹性增加.
与未涂层香和商业防腐剂相比,含有1.5%sCeO2的CH涂层有效减缓了香的减重,二氧化碳的产生,硬度和成熟,延长了10天的保质期.

结论:

CH-sCeO2纳米复合材料可以有效地提高新鲜香的保质期.
在CH中以1.5%的sCeO2NP的最佳配方提供了卓越的保存性能.
这些纳米复合材料是传统防腐剂的可行和可持续替代品,可以延长水果的使用期限.

关键词:

香的保存方法氧化基托桑基膜纳米复合材料涂层

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