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天然花粉稳定皮克林乳液纳入基于碳甲基纤维素的活性包装膜,用于草保存

Hao Gan¹, Yilin Wang¹, Jian Du²

¹Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.

|January 28, 2026

概括

稳定的茶花粉 (PO) 皮克林乳液 (PE) 封装抗微生物酸 (CA) 用于活性包装膜. 这项创新通过提供持续释放来增强食品的保存,延长草的保质期.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

皮克林乳液 (PE) 是活性包装中疏水性抗微生物的有效载体.
乳液不稳定导致不受控制的释放,降低了保存效率.

研究的目的:

开发一种使用茶花粉 (PO) 进行活性食品包装的稳定,天然衍生的皮克林乳液.
将肉酸 (CA) 封装为PO稳定PE中的抗菌剂.
创建基于甲纤维素 (CMC) 的活性包装膜,具有持续释放功能.

主要方法:

使用茶花粉 (PO) 作为皮克林乳液 (PE) 的稳定剂.
在PO稳定PE中封装的肉酸 (CA).
将PO稳定PE纳入氧甲基纤维素 (CMC) 薄膜中.
评估了14天的乳液稳定性和CMC-10%薄膜对草保质期的影响.

主要成果:

成功生成了一种高度稳定的,自然衍生的花粉稳定PE.
经过14天的储存,优化的乳液呈现出均的质地.
碳氧甲基纤维素 (CMC) -10%活性包装薄膜将草的保质期延长了4天.

结论:

茶花粉 (PO) 为皮克林乳液 (PE) 提供了一种机械坚固和稳定的外.
在活性包装中,PO稳定PE为抗菌剂的持续释放提供了一个有希望的策略.
这种方法创新地提高了食品的保存性,并延长了产品的保质期.

关键词:

活动包装活动包装碳氧甲基纤维素的碳氧甲基纤维素.肉酸是什么肉酸是什么皮克林乳液是一种皮克林乳液.草保存方法草保存方法

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