一个新的无粘合剂自结合的竹细胞托盘:探索形成机制和功能性质,以增强新鲜农产品的保存
Xijie Gao1, Hualing Qin1, Shuo Wang1
1Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China.
Food chemistry
|December 19, 2025
概括
开发了一种新的竹细胞托盘 (CH-HPT),采用热压,以减少食品腐烂和对环境的影响. 这种可生物降解的包装具有抗菌和抗氧化特性,可以延长产品的保质期.
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
- 生物材料工程 生物材料工程
背景情况:
- 新鲜产品的腐烂导致大量的食物浪费.
- 传统的食品包装有助于环境污染.
- 需要可持续和功能性的食品包装解决方案.
研究的目的:
- 开发一种用于新鲜食品包装的新型自结合竹细胞托盘 (CH-HPT).
- 优化CH-HPT的制备条件,使用改进的热压方法.
- 评估CH-HPT的物理,机械,抗菌,抗氧化和生物降解性质.
主要方法:
- 使用改进的热挤压技术处理了竹子表皮细胞.
- 确定了最佳的制备条件 (240°C,16MPa,10分钟).
- 研究了托盘形成机制 (粉粘附,红素凝结,交联,结).
主要成果:
- 优化的CH-HPT显示出出色的机械性能 (屈曲强度31.81 MPa,模量5.58 GPa) 和低膨胀率 (4.42%).
- 该托盘表现出显著的抗菌和抗氧化活性,这是由于和黄含量.
- 在储存期间,CH-HPT有效地降低了草和黄瓜的腐烂率,并保持了品质 (总溶性固体,酸).
结论:
- 开发的CH-HPT是一种有前途的新鲜农产品可持续包装材料.
- 托盘的特性有助于减少食物腐烂和延长保质期.
- CH-HPT为传统食品包装提供了一个可行的环保替代方案.
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