聚酰胺1010的合成、表征及其肉品保鲜膜的性能评价

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Eva Hernández-García , Marta Pacheco-Romeralo , Leonor Pascual-Ramírez , Maria Vargas , Sergio Torres-Giner
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引用次数: 3

摘要

本研究全面评估了单层膜形式的聚酰胺1010(PA1010)在肉类保鲜应用中的潜力。首先,使用源自天然和可再生蓖麻油的十亚甲基二胺和癸二酸形成“尼龙盐”,随后在230°C下通过缩合反应聚合,产生高分子量(MW)PA1010。随后,通过流延挤出将所得的完全生物基聚酰胺加工成145微米的薄膜,并对其进行表征,以确定其在食品包装中的有效性。结果表明,PA1010薄膜高度透明,热稳定性高达约340°C,在机械强度和延展性方面非常平衡,在伸长率高于150%时断裂。渗透性测试表明,PA1010薄膜对水和芳香蒸汽具有高阻隔性,对氧气具有中等阻隔性。有趣的是,PA1010的阻氧性能表现出较低的水分依赖性,优于目前可用的生物聚合物。最后,将PA1010薄膜应用于热封袋中的新鲜猪柳包装,证明在5°C下储存长达7天,可以有效地保持肉类的物理化学和微生物质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Synthesis and characterization of polyamide 1010 and evaluation of its cast-extruded films for meat preservation

This study holistically evaluates the potential of polyamide 1010 (PA1010) in the form of monolayer films for meat preservation applications. First, decamethylenediamine and sebacic acid, both derived from natural and renewable castor oil, were used to form a “nylon salt” that was subsequently polymerized at 230 °C by condensation reaction, yielding high-molecular-weight (MW) PA1010. The resulting fully bio-based polyamide was, thereafter, processed into 145-μm films by cast extrusion and characterized to ascertain their effectiveness in food packaging. Results showed that the PA1010 films were highly transparent, thermally stable up to approximately 340 °C, and very balanced in terms of mechanical strength and ductility, breaking at elongations higher than 150%. The permeability tests revealed that the PA1010 films present a high barrier to water and aroma vapors and a medium barrier to oxygen. Interestingly, the oxygen barrier performance of PA1010 presented low moisture dependence, outperforming currently available biopolymers. Finally, the PA1010 films were applied to package fresh pork fillets in thermosealed bags, proving to be effective in preserving the physicochemical and microbiological quality of meat for up to seven days of storage at 5 °C.

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来源期刊
Food Packaging and Shelf Life
Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science
CiteScore
14.00
自引率
8.80%
发文量
214
审稿时长
70 days
期刊介绍: Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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