用梨叶和肉油/β-cyclopodextrin合成的银纳米颗粒来功能化素涂层:一种环保的梨保存方法
My Dong Lieu1, Thi Kim Thuy Dang2, Thuy Huong Nguyen3
1Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Viet Nam; Department of Biotechnology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City, Viet Nam.
International journal of biological macromolecules
|February 7, 2026
概括
银纳米粒子 (AgNPs) 和肉油相结合,协同增强抗真菌活性,降低梨保存所需度. 这种新的基托桑薄膜配方显著延长了保质期,并防止了损坏.
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
- 微生物学 微生物学
背景情况:
- 食品腐烂是一个主要问题,需要有效的保存方法.
- 像银纳米粒子 (AgNPs) 和肉油这样的抗真菌剂显示出希望,但需要优化.
- 素薄膜为活性化合物提供一种可生物降解的基质.
研究的目的:
- 评估AgNPs和肉油对梨保存的协同抗真菌功效.
- 为了研究这些剂对酸盐薄膜性质的影响.
- 评估组合配方在延长梨保质期方面的整体性能.
主要方法:
- 确定AgNP和肉油对黑色阿斯伯吉路斯菌的最低有效度.
- 加入AgNPs和肉油到奇托桑膜中.
- 在储存期间评估梨的质量属性 (呼吸速率,pH值,坚硬度,减肥,颜色,TSS,酶活性,疾病发生率).
主要成果:
- 观察到AgNPs (31.25ppm) 和肉油 (2.5μL/mL) 的协同效应,使药物度降低了50%.
- 组合配方 (基托桑与AgNPs和肉油) 完全抑制了8天的疾病发病率.
- 该配方通过延迟生理和生化变化,延长了梨的保质期.
结论:
- AgNPs和肉油表现出协同的抗真菌活性,使得有效的保存减少使用.
- 含有基托桑的薄膜作为生物屏障,提高了梨的质量和保质期.
- 这种方法为可持续的食品保存提供了一个有希望的策略,减少收获后的损失.
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