Anti-adhesive Coating with Natural Materials Application for Yogurt Storage

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-02-07 DOI:10.1007/s11483-024-09829-7

Danni Sun, Feijie Wang, Suyang Wang, Liqiang Wang

引用次数: 0

Abstract

Yogurt is popular among consumers because of its unique flavor and rich nutrition, but the residue of yogurt in the package causes a huge waste of resources and economic losses. To reduce yogurt residues in packaging, a green and safe anti-adhesion coating was assembled using beeswax and modified hydrophobic zinc oxide spray. The water contact angle of the coating reached up to 156.45° and up to 150.64° for yogurt, with a sliding angle of 4.50°, exhibiting good anti-adhesion ability. During actual storage, yogurt adhesion in the package was reduced by 93.73% and the coating had no negative effect on the quality of yogurt. The study showed that a secure anti-adhesion coating that is resistant to acidic environments and refrigeration temperatures and suitable for a variety of material surfaces can be prepared by a simple spraying process, providing a new approach to solving the yogurt adhesion problem.

Abstract Image

查看原文本刊更多论文

天然材料防粘涂层在酸奶储藏中的应用

酸奶因其独特的风味和丰富的营养深受消费者喜爱，但酸奶在包装中的残留却造成了巨大的资源浪费和经济损失。为了减少酸奶在包装中的残留，我们利用蜂蜡和改性疏水氧化锌喷雾组装了一种绿色安全的防粘涂层。涂层的水接触角高达 156.45°，酸奶的水接触角高达 150.64°，滑动角为 4.50°，表现出良好的防粘附能力。在实际储存过程中，酸奶在包装中的附着力降低了 93.73%，涂层对酸奶的质量没有负面影响。研究表明，通过简单的喷涂工艺就能制备出耐酸性环境和冷藏温度、适用于各种材料表面的安全防粘涂层，为解决酸奶粘附问题提供了一种新方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.