嵌入β-Cyclodextrin/Thymol微囊的粉涂层,用于同步释放抗菌剂和延长蓝的保质期
Xiangyue Li1, Yuxin Liu1, Jiayi Zheng1
1College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Foods (Basel, Switzerland)
|September 13, 2025
概括
一种新的土豆粉涂层,含有提摩尔载的微囊 (THY@β-CD),可以有效地保护蓝. 这种天然涂层可以减少减肥并保持水果的质量,为合成防腐剂提供了一个有希望的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 农业科学 农业科学
背景情况:
- 合成防腐剂对人类健康和环境构成风险.
- 对于自然和有效的食品保存方法的需求越来越大.
- 蓝很容易腐烂,需要有效的保存策略来延长保质期.
研究的目的:
- 开发一个环保的复合涂层,用于蓝的保存.
- 为了将含有甲基醇的β-环氧化微囊 (THY@β-CD) 纳入土豆粉 (PO) 基质中.
- 评估THY@β-CD/PO涂层在延长蓝保质期方面的有效性.
主要方法:
- 使用β-环氧在最优的壁对核心比率上微封装蒂摩尔.
- 关于THY@β-CD微囊和复合材料涂层的特征.
- 将涂层涂在蓝上,并评估10天的保存效果.
主要成果:
- 实现了高封装效率 (73.24%) 的提摩尔.
- 涂层表现出增强的热稳定性和受控释放的乳腺醇.
- 蓝减肥的显著减少 (22%),延迟软化,并保留了酸氨酸含量.
结论:
- THY@β-CD/PO复合涂层是蓝保存的有希望的天然替代品.
- 涂层通过减少腐烂和保持质量,有效地延长了保质期.
- 这种方法为食品工业中合成防腐剂提供了一个可持续的解决方案.
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