渐变的curdlan@Zn/chitosan@curcumin复合膜通过接口共沉来增强水果的保存
Xiaoxue Jia1, Peihua Ma1, Zicheng Yi2
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China; Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, 20740, United States.
International journal of biological macromolecules
|November 5, 2025
概括
研究人员使用素 (CS) 和黄素 (CUR) 配合黄素 (CDL) 开发了新的渐变结构复合膜. 这些可持续的生物活性薄膜有效地延长蓝的保质期,减少食物浪费.
科学领域:
- 材料科学 材料科学 材料科学
- 生物材料工程 生物材料工程
- 食品科学 食品科学 食品科学
背景情况:
- 奇托 (CS) 和库德兰 (CDL) 是生物相容的多糖化合物,在包装中具有潜力.
- 黄素 (CUR) 具有抗氧化和抗微生物特性,但需要稳定.
- 开发用于活性食品包装的功能复合膜是一个持续的挑战.
研究的目的:
- 开发新的渐变结构复合膜,使用界面共同沉方法.
- 为了将黄素 (CUR) 纳入黄素 (CS) 和黄素 (CDL) 薄膜,同时保持其生物活性.
- 评估这些复合薄膜作为延长蓝保质期的活性包装的有效性.
主要方法:
- 通过CS和CDL的界面共沉来制造渐变结构复合膜.
- 将CUR纳入CS/CDL矩阵,与性CDL进行空间分离.
- 薄膜的特性:机械,热,防水,抗氧化和抗菌活性.
- 在室温下对蓝保存14天的现场测试.
主要成果:
- 最佳的1:3 CS:CDL比率产生了具有优越机械强度 (55.14 MPa) 的薄膜,增强了热稳定性和改善了反水性 (接触角度:68.37°).
- 加入CUR改善了膜的弹性,并显著增强了抗氧化和抗菌活性.
- CDL@Zn/CS@CUR膜降低了蓝的减肥率 (27.21%) 和腐烂率 (5.56%),延长了保质期并保持了质量.
结论:
- 一种新的界面共同沉方法成功地产生了渐变结构的CS/CDL/CUR复合膜.
- 这些生物活性薄膜显示出作为活性食品包装的可持续材料的巨大潜力.
- 开发的包装有效地保持蓝的质量,减少食物浪费和对环境的影响.
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