槲皮素自组装纳米晶增强壳聚糖/聚乙烯醇薄膜保鲜性能

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Simin Fan, Wenxin Wang, Qingfeng Yang, Chaoqiao Zhu, Ming Tian, Aurore Richel, Marie-Laure Fauconnier, Chengli Hou, Dequan Zhang
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引用次数: 0

摘要

开发可持续和功能性的食品包装对于减少食品浪费至关重要。本研究合成了槲皮素纳米晶体(QNs),并利用其改善壳聚糖/聚乙烯醇(PC)薄膜的功能。分子动力学模拟和实验表征表明量子网络的自组装主要是由超分子相互作用驱动的。QNs与PC膜具有良好的相容性,既可以作为纳米填充剂改善机械性能(抗拉强度为49.68 MPa,断裂伸长率为176.02 %),又可以作为抗氧化活性剂(与普通PC膜相比,抗氧化性能提高了4倍)。此外,QNs增强了PC薄膜的热稳定性、紫外线阻隔能力和水蒸气阻隔性能。更重要的是,qns增强PC薄膜显著延长鲜肉的保质期至11 天。本研究为制备生态友好型功能性食品包装材料提供了一种有效的策略,在食品保鲜方面具有巨大的应用潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation
The development of sustainable and functional food packaging is essential for mitigating food waste. In this study, quercetin nanocrystals (QNs) are synthesized and utilized to improve functionality of chitosan/ polyvinyl alcohol (PC) films. Molecular dynamics simulations and experimental characterizations reveal that the self-assembly of QNs is primarily driven by supramolecular interactions. QNs exhibit good compatibility with PC films, acting both as a nanofiller to improve mechanical properties (tensile strength of 49.68 MPa and elongation at break of 176.02 %) and as an active agent to impart antioxidant properties (fourfold increase compared to plain PC film). Additionally, QNs enhance the thermal stability, UV-blocking capability, and water vapor barrier properties of the PC films. More importantly, the QNs-reinforced PC films significantly extend the shelf life of fresh meat to 11 days. This work provides an effective strategy for fabricating eco-friendly and functional food packaging materials, demonstrating great potential for application in food preservation.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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