Salmas Constantinos E, Kollia Eleni, Avdylaj Learda, Kopsacheili Anna, Zaharioudakis Konstantinos, Georgopoulos Stavros, Leontiou Areti, Katerinopoulou Katerina, Kehayias George, Karakassides Anastasios, Proestos Charalampos, Giannakas Aris E
Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece.
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece.
Gels. 2023 Jul 12;9(7):570. doi: 10.3390/gels9070570.
Currently, food saving, a circular economy, and zero environmental fingerprints are of major interest. Scientific efforts for enhanced food preservation using "green" methods have been intensified. Even though chemicals could achieve such targets effectively, the global trend against the "greenhouse effect" suggests the use of environmentally friendly biobased materials for this purpose. In this study, the promising biopolymer chitosan is incorporated with the promising biodegradable polymer polyvinyl alcohol to produce an improved biopolymeric matrix. This biodegradable biopolymer was further mixed homogeneously with 15% thymol/nano-zeolite nanohybrid material. The properties of the final developed film were improved compared to the relevant values of chitosan/polyvinyl alcohol film. The mechanical properties were enhanced significantly, i.e., there was a 34% increase in Young's modulus and a 4.5% increase in the ultimate tensile strength, while the antioxidant activity increased by 53.4%. The antibacterial activity increased by 134% for , 87.5% for , 32% for , and 9% for . The water vapor diffusion coefficient and the oxygen permeability coefficient decreased to -51% and -74%, respectively, and thus, the water vapor and oxygen barrier increased significantly. The active pads were used in strawberries, and the antimicrobial activity evaluation against the mold of fungi was carried out. The visual evaluation shows that the active pads could extend the shelf life duration of strawberries.
目前，食物节约、循环经济和零环境足迹备受关注。利用“绿色”方法加强食品保鲜的科学努力已经加强。尽管化学品可以有效地实现这些目标，但全球反对“温室效应”的趋势表明应为此使用环境友好的生物基材料。在本研究中，将有前景的生物聚合物壳聚糖与有前景的可生物降解聚合物聚乙烯醇结合，以生产出改进的生物聚合物基质。这种可生物降解的生物聚合物进一步与15%的百里香酚/纳米沸石纳米杂化材料均匀混合。与壳聚糖/聚乙烯醇膜的相关值相比，最终制成的膜的性能得到了改善。机械性能显著提高，即杨氏模量提高了34%，极限拉伸强度提高了4.5%，而抗氧化活性提高了53.4%。对[具体菌种1]的抗菌活性提高了134%，对[具体菌种2]提高了87.5%，对[具体菌种3]提高了32%，对[具体菌种4]提高了9%。水蒸气扩散系数和氧气透过系数分别降至-51%和-74%，因此，水蒸气和氧气阻隔性能显著提高。将活性垫用于草莓，并对霉菌进行抗菌活性评估。视觉评估表明，活性垫可以延长草莓的货架期。
