用于肉类保存的基托/乙纤维素互穿网络水凝薄膜的制备和表征
Haiying Cui1, Qiaochu Qin1, Xiaochen Chen1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
International journal of biological macromolecules
|October 1, 2025
概括
一种新的双网水凝膜,由修改的奇托和基乙烯纤维素制成,提供增强的食品包装. 这种活性包装材料提供抗菌,机械和光保护性质,延长食品的保质期.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物聚合物是一种生物聚合物.
背景情况:
- 单一多糖材料在机械强度和食品包装的屏障特性方面存在局限性.
- 开发先进的材料对于改善食品保存和减少浪费至关重要.
研究的目的:
- 制造和表征用于活性食品包装的双网互穿水凝 (IPN) 薄膜.
- 评估开发的IPN膜的抗菌,机械和屏障性能.
主要方法:
- 使用甲改性奇托 (CS-CIN) 和酸交联基乙烯纤维素 (HEC-CA) 制造IPN薄膜.
- 对黄金葡萄球菌和大肠杆菌O157:H7.7.的抗菌活性的评估.
- 评估机械性能 (拉力强度,破裂时的延长) 和光障碍性能 (紫外线和可见光).
主要成果:
- 该CS-CIN/HEC-CA IPN膜显示了针对测试的病原体具有广泛的抗菌活性.
- 在CS/HEC质量比为4:6的情况下,可以获得最佳的机械性能,拉伸强度为9.52MPa,破裂时的延长率为45.02%.
- 该膜具有有效的紫外线和可见光屏障特性,并在实际应用中延长了火腿的保质期.
结论:
- 开发的双网IPN水凝膜为活性食品包装提供了一个有前途的多功能材料.
- CS-CIN和HEC-CA的协同作用组合增强了机械强度,灵活性和抗菌功效.
- 这种材料有很大的潜力通过积极包装应用改善食品安全,质量和保质期.
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