用西兰基改性粉增强的奇托/林诺硫酸复合薄膜用于葡萄的保存
Xijiao Bian1, Jiaqian Cui1, Junwei Tang1
1Hubei Provincial Key Laboratory of Green Materials for Light Industry, Hubei University of Technology, Wuhan 430068, China.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
这项研究开发了一种新的基于生物的复合膜 (CH/SL-VTSC),使用改性粉和酸盐,增强食品包装,提高机械性能,疏水性和UV阻能力,以实现更安全,更可持续的食品保存.
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
- 聚合物化学 聚合物化学
背景情况:
- 塑料食品包装带来了环境和安全方面的担忧.
- 基于粉的薄膜在疏水性,薄膜形成和抗菌活性方面存在局限性.
研究的目的:
- 通过修改粉并将其与酸和二硫酸盐混合,创建一个多功能生物基复合薄膜 (CH/SL-VTSC).
- 为了研究维尼尔三氧西兰基改性粉 (VTSC) 含量对复合膜性能的影响.
主要方法:
- 制造具有不同VTSC含量的CH/SL-VTSC复合膜.
- 机械性能,疏水性 (水接触角度 - WCA),水蒸气传导速率 (WVTR) 和氧气透性的表征.
- 评价紫外线阻断性能和对大肠杆菌的抗菌活性.
- 葡萄保存实验,以评估包装性能.
主要成果:
- 添加VTSC显著改善了由于和共价键的机械性能和疏水性.
- CH/SL-VTSC2.5显示高WCA (122.7°),优秀的WVTR (148.34 g/m2·d) 和低氧气透气性 (1.11 g/m2·d)). 通过CH/SL-VTSC2.5的测试,可以测试出高的WCA (122.7°),优秀的WVTR (148.34 g/m2·d) 和低氧气透气性 (1.11 g/m2·d)).
- 片显示~99%的紫外线阻断和强烈的抗菌活性,葡萄的保存性能与商业聚乙烯片相美.
结论:
- 开发的CH/SL-VTSC复合膜提供了增强的性能,包括提高机械强度,疏水性,紫外线保护和抗菌活性.
- 这种生物基膜显示出作为食品包装应用的可持续替代品的巨大潜力.
- 奇托,二硫酸盐和VTSC的协同作用有助于电影的多功能性能.
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