酸盐 - 环氧二烯混合泡水凝的特性用于乙烯气体封装和储存
Zhanpeng Liu1, Hongxin Jiang2, Renyong Zhao2
1School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Gent University, Coupure Links 653, Gent 9000, Belgium.
Food research international (Ottawa, Ont.)
|October 11, 2025
概括
开发了一种新型的酸盐-环氧二烯混合泡水凝,用于稳定的乙烯气体封装. 这种水凝矩阵显著提高了水果成熟应用的气体储存稳定性.
科学领域:
- 材料科学 材料科学 材料科学
- 聚合物化学 聚合物化学
- 生物材料工程 生物材料工程
背景情况:
- 乙烯气对于水果成熟至关重要,但需要稳定的封装才能得到控制的释放.
- 现有的气泡系统缺乏有效的长期气体储存的稳定性.
研究的目的:
- 开发一种稳定的阿尔金酸盐-环氧德二烯混合泡水凝,用于乙烯气体封装.
- 评估开发的水凝系统的气体载荷能力和储存稳定性.
主要方法:
- 使用藻酸盐 (SA) 和环极 (α-CD,β-CD) 制备水泡系统.
- 不稳定的泡系统转化为泡水凝.
- 在室温下对乙烯的负载能力和气体保留28天的评估.
主要成果:
- 在α-cyclodextrin (α-CD) 泡系统中,初始乙烯负载是最高的 (0.88 mL/g).
- 气泡系统表现出不稳定性,在60小时内释放超过50%的乙烯.
- 气泡水凝显著改善了储存稳定性,在28天后保留了70-80%的乙烯.
结论:
- 酸盐 - 环氧胺气泡水凝结构增强了乙烯气体的储存稳定性.
- 水凝膜涂层和空洞周围的水层有助于改善气体保留.
- 气泡水凝是一种有前途的封装矩阵,用于控制水果成熟.
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