该研究通过溶液浇铸法制备了以聚乙烯醇(polyvinyl alcohol, PVA)、果胶(pectin, PEC)和乳清蛋白(whey protein, WP)作为基质,并添加单宁酸(tannic acid, TA)作为交联剂的多功能复合膜。探讨了热处理和超声处理对复合膜颜色、透明度、水敏感性及机械性能的影响,并评估其在圣女果保鲜中的应用。实验结果显示,PVA中加入PEC、WP和TA后,其水接触角显著增大,而黏度和亮度则有所降低。并且,热处理和超声处理均有效降低了复合膜的水蒸气透过率。特别地,当PVA与PEC质量比为14∶6时,经热处理的复合膜(14∶6-H)表现出最大的水接触角和最低的水溶性,而同比例的超声处理复合膜(14∶6-U)具有最低的水蒸气透过率。在机械性能方面,PEC的添加显著提升了复合膜的拉伸强度。保鲜实验显示,复合膜涂覆显著减缓了圣女果在贮藏期间的失重并提升了可滴定酸含量,其中14∶6-U复合膜的效果最佳。这项研究为开发新型果蔬保鲜膜材料提供了科学依据及理论基础。
This study used the solution casting method to prepare multifunctional composite films.The films were made using polyvinyl alcohol (PVA), pectin (PEC), and whey protein (WP) as the main components, with tannic acid (TA) used as a crosslinking agent.Additionally, this study investigated the effects of heat treatment and ultrasound treatment on the color, transparency, water sensitivity, and mechanical properties of the composite films.It also evaluated their application in preserving cherry tomatoes.The experimental results demonstrated a notable increase in the water contact angle of the composite films with the addition of PEC, WP, and TA.However, the viscosity and brightness showed a decrease.Furthermore, both heat treatment and ultrasonic treatment significantly decreased the water vapor permeability of the composite films.The heat-treated composite film with a PVA to PEC ratio of 14∶6 (14∶6-H) exhibited the highest water contact angle and the lowest water solubility.However, the ultrasonic-treated composite film with the same ratio (14∶6-U) had the lowest water vapor permeability.In addition, the addition of PEC significantly improved the tensile strength of the composite films.The preservation experiment results showed that coating with the composite films significantly slowed down the weight loss of cherry tomatoes during storage and increased the titratable acid content, whereby the 14:6-U composite film had the best effect.This study offers scientific proof and a theoretical framework for developing novel preservation films for fruits and vegetables.
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