用蜂蜜和为丰富的膜,用于活性包装可溶性咖啡和抹茶粉
Daniela Pauliuc1, Florina Dranca1, Mariana Spinei1,2
1Faculty of Food Engineering, Stefan Cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania.
Gels (Basel, Switzerland)
|October 28, 2025
概括
由果果和蜂蜜制成的新的可食用薄膜,增强了子,有效地保存可溶性咖啡和抹茶粉. 这些可持续的活性包装解决方案提供了更好的抗氧化特性,并保持了产品质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 可持续包装对于食品产品至关重要.
- 可食用薄膜为传统包装提供了一个环保的替代方案.
- 天然生物活性化合物可以增强膜的功能.
研究的目的:
- 开发和描述使用果果和蜂蜜的新型活性食用膜.
- 为了将原始粉作为生物活性化合物的来源.
- 评估这些薄膜在包装咖啡和抹茶等粉状饮料中的有效性.
主要方法:
- 配制不同度 (0.1-0.3%) 的乳-蜂蜜薄膜.
- 物理化学,机械,光学和热性质的全面表征.
- 对抗氧化剂活性的评估和用于饮料粉末保存的应用试验.
主要成果:
- 的加入降低了机械强度,但保持了热稳定性.
- 增加 прополис含量显著提高了总含量和抗氧化活性.
- 开发的薄膜有效地保留了咖啡和抹茶粉的质量和感官属性.
结论:
- 丁-蜂蜜-的薄膜显示了作为活性包装材料的潜力.
- 这些薄膜作为粉状食品的有效生物活性载体.
- 这项研究表明,一种可持续的方法可以提高食品包装的功能.
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