大豆蛋白纳米纤维/壳聚糖/氧化锌多功能膜在番茄采后保鲜中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-29 DOI:10.1016/j.foodhyd.2025.111504

Yi-Lun Wang , Ruonan Li , Xiaoyu Yang, Liang Li

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引用次数: 0

摘要

随着单一功能包装越来越不能满足环保方便的需求，多功能包装在食品应用中变得越来越重要。本研究以廉价的大豆蛋白为原料制备膜，并对其进行纤颤化。通过添加壳聚糖和氧化锌纳米颗粒改善其成膜性能，制备了多功能膜（SCZ）。SCZ具有较高的机械性能和耐水性。此外，它还具有极高的抗菌活性（99%）、抗氧化性能（80%）、紫外线阻隔功效和生物相容性。由于这些多功能特性，SCZ有潜力用于食品包装应用，正如番茄保鲜实验所证明的那样。它在室温和冰箱冷却条件下都能保持良好的新鲜度，并延长保质期（25°C， 6天或4°C， 10天）。本研究为可持续多功能食品包装材料的设计提供了新的思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation

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Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation

As single-function packaging increasingly fails to meet the demand for environmentally friendly convenience, multifunctional packaging is becoming increasingly important in food applications. In this study, inexpensive soybean protein is used as the raw material for membrane preparation, and it is fibrillated. Chitosan and Zinc oxide nanoparticle were added to it to improve its film-forming property, and a multifunctional film (SCZ) was made. SCZ exhibits high mechanical properties and water resistance. Furthermore, it displays exceptionally high antimicrobial activity (>99 %), antioxidant performance (>80 %), UV-blocking efficacy, and biocompatibility. Due to these multifunctional properties, SCZ has the potential to be used in food packaging applications, as demonstrated by tomato preservation experiments. It maintains good freshness both at room temperature and under refrigerator chilling conditions, and extends shelf life (25 °C, 6 d or 4 °C, 10 d). This research provides a new design concept for sustainable multifunctional food packaging materials.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.