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用酸和酸对基于粉的活性薄膜进行协同修饰:相互作用,微观结构和包装功能

Ziheng Li¹, Yue Zhang¹, Junru Qi²

¹School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

|January 15, 2026

概括

酸 (CA) 和酸 (CGA) 通过增强结构和功能来改善食品包装的粉膜. 这些功能化的粉膜表现出更好的特性和抗菌活性,延长了新鲜切割的桃番茄的保质期.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
聚合物科学聚合物科学

背景情况:

粉膜具有较差的性能,限制了它们在食品包装中的使用.
提高粉膜的性能对于有效的食品保存至关重要.

研究的目的:

研究酸 (CA) 和酸 (CGA) 对粉膜特性的影响.
开发功能性粉包装,以改善结构和功能特性.

主要方法:

微观地质学来评估粉的再聚合.
扫描电子显微镜 (SEM),低场核磁共振 (LF-NMR) 和水蒸气透率 (WVP) 的测量.
分子对接和富里埃转换红外光谱 (FTIR) 用于相互作用分析.
抗微生物和抗氧化活性测定,以及桃番茄的保质期研究.

主要成果:

CA和CGA抑制了粉的重聚,导致紧膜形态.
固定水含量增加,在含有CA和CGA的粉膜中,WVP显著减少.
与CA和粉相比,CGA和粉之间观察到更高的结合亲和力.
复合膜显示出对黄金菌的显著抗菌活性和高DPPH激素清除活性.
功能化的粉膜成功地延长了新鲜切割的桃番茄的保质期.

结论:

酸和酸有效地增强了粉膜的结构和功能性质.
开发的基于粉的功能性包装显示了食品保存应用的潜力.
这项研究提出了一个可行的策略,用于创建先进的,功能性粉包装材料.

关键词:

基酸是一种基酸.酸是一种酸.分子对接是分子对接.风病学性质风病学性质粉膜是一种粉膜.水的迁移水的迁移

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