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基于奇托和黄素的自层水果防腐涂层

Han Li¹, Lijun Qian², Quanling Zhao²

¹School of Forestry, Guangxi University, Nanning, 530004, China; State Key Laboratory of Featured Metal Materials and Life-cycle Safety for Composite Structures, Guangxi University, Nanning, 530004, China; Plant Protection Research Center, Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101, China.

International journal of biological macromolecules

|March 11, 2026

概括

使用化粉-黄素-凝复合颗粒 (ASCG) 和奇托的新型水果涂层提供了有效的,无毒的保存. 这种食品安全涂层在长期储存期间保持水果质量和营养含量.

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
农业科学农业科学

背景情况:

长期储存水果需要有效的防腐剂,以防止腐烂和保持新鲜度.
食品安全法规要求防腐剂在不穿透皮肤的情况下稳定粘附于水果表面.

研究的目的:

开发一种新的涂层保护解决方案 (FS) 以延长水果的保质期.
评估开发的涂层的粘附性,透性,抗氧化和抗菌性质.

主要方法:

使用阿尔德海德粉-黄素-凝复合颗粒 (ASCG) 和奇托桑,制备涂层保护溶液 (FS).
在桃番茄和果等水果上涂上FS涂层.
评估30天的涂层粘附性,透性,抗氧化剂/抗微生物有效性,体重保留和营养含量.

主要成果:

该FS涂层形成了一个稳定的1μm层,具有高附着性 (83.83 mN/m) 和低透性 (扩散系数-13.25 mN/m).
该涂层在室内储存30天后保持了95%的抗氧化和抗微生物功效.
在储存期间观察到水果重量和营养含量的显著维持.

结论:

开发的FS涂层,包括ASCG和奇托,为水果提供了一个有希望的无毒防腐剂解决方案.
涂层的特性确保了食品安全,并提高了储存水果的质量和保质期.
这项技术有可能成为一种新,高效和安全的水果保存方法.

关键词:

基托桑是一种酸盐.库尔库明是一种黄素.果物保存的方法果物保存的方法

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