SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, China; John A. Paulson School of Engineering and Applied Science, Kavli Institute for Nanobio Science and Technology, Harvard University, Cambridge, MA 02138, USA.
Food Chem. 2022 Sep 30;389:133062. doi: 10.1016/j.foodchem.2022.133062. Epub 2022 Apr 23.
Here, we used techniques of extrusion and coating to produce starch-based foams with a combined function of buffering and controlled release of oxygen. The foams presented open-cell structures and showed a compression recovery ratio of 94%. After coating with poly(vinyl alcohol) solution, in which calcium peroxides were loaded, the developed functional foams showed a behavior of controllable oxygen release under a wet condition, as well as a high compression strength (≥2.2 MPa). Also, these foams showed an improved moisture resistance with a reduction in maximum moisture absorption from 25 to 14%. Under a vibrated storage condition to simulate food transportation, guavas packaged with functional foams showed a reduced physical damage, and browning index from 5.00 to 2.97, owing to the foams' superior buffering ability and self-regulation of storage atmosphere. The functional packaging system of the starch-based foams developed in our work is promising for fruit and vegetable preservations.
在这里，我们使用挤出和涂层技术生产具有缓冲和控制氧气释放双重功能的淀粉基泡沫。这些泡沫呈现开孔结构，压缩恢复率为 94%。经过负载过氧碳酸钠的聚乙烯醇溶液的涂层处理后，开发出的功能性泡沫在潮湿条件下表现出可控的氧气释放行为，以及较高的压缩强度（≥2.2 MPa）。此外，这些泡沫的耐湿性得到改善，最大吸水率从 25%降低到 14%。在模拟食品运输的振动储存条件下，用功能性泡沫包装的番石榴物理损伤和褐变指数分别从 5.00 降低到 2.97，这归因于泡沫的优异缓冲能力和储存气氛的自我调节能力。我们开发的基于淀粉的泡沫的功能性包装系统有望用于水果和蔬菜的保鲜。
