在生物基聚基酸薄膜中再循环基酸,用于环保的抗微生物和抗氧化剂食品包装
Teerin Chysirichote1, Natthanon Phaiboonsilpa2, Prueksuda Sakoolkaew1
1Department of Food Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand.
Journal of the science of food and agriculture
|December 26, 2025
概括
这项研究开发了可持续的食品包装,使用硫酸盐 - 聚酸 (PHB) 薄膜. 这些可生物降解的薄膜提供增强的抗氧化和抗菌特性,有效地延长食品的保质期,减少微生物的腐烂.
科学领域:
- 材料科学 材料科学 材料科学
- 聚合物科学 聚合物科学
- 食品科学 食品科学 食品科学
背景情况:
- 纸和造纸行业的副产品硫酸盐的升级循环,制成基于聚基酸盐 (PHB) 的薄膜.
- 结合甘油和硫酸来增强食品包装的薄膜灵活性,抗氧化和抗菌性质.
研究的目的:
- 从硫酸盐-PHB混合物中开发可持续和功能性的食品包装材料.
- 评估甘油和硫酸对薄膜特性和微生物抑制的影响.
主要方法:
- 制造基于PHB的薄膜,含有不同度的甘油和硫酸.
- 薄膜属性的表征,包括厚度,水蒸气透性,抗拉强度,吸水能力和抗氧化能力.
- 对抗 Staphylococcus sp. 的抗菌活性的评估. 在奶油中控制和控制微生物的腐烂.
主要成果:
- 糖作为一种增塑剂,增加了薄膜厚度和水蒸气透性,同时降低了拉伸强度.
- 利格诺硫酸盐改善了屏障特性,减少了水的吸收,增强了抗氧化能力,并抑制了Staphylococcus sp. 增长. 增长. 增长. 这就是增长.
- 优化的硫酸盐-PHB薄膜显著抑制了巧克力奶油中的微生物增殖,证明了有效的保质期延长和微生物稳定性.
结论:
- 硫酸-PHB薄膜显示出作为可生物降解和功能性食品包装的巨大潜力.
- 这些薄膜通过延长保质期和保持微生物稳定性,为可持续,清洁标签和低排放的包装解决方案做出贡献.
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