{"title":"天然材料防粘涂层在酸奶储藏中的应用","authors":"Danni Sun, Feijie Wang, Suyang Wang, Liqiang Wang","doi":"10.1007/s11483-024-09829-7","DOIUrl":null,"url":null,"abstract":"<div><p>Yogurt is popular among consumers because of its unique flavor and rich nutrition, but the residue of yogurt in the package causes a huge waste of resources and economic losses. To reduce yogurt residues in packaging, a green and safe anti-adhesion coating was assembled using beeswax and modified hydrophobic zinc oxide spray. The water contact angle of the coating reached up to 156.45° and up to 150.64° for yogurt, with a sliding angle of 4.50°, exhibiting good anti-adhesion ability. During actual storage, yogurt adhesion in the package was reduced by 93.73% and the coating had no negative effect on the quality of yogurt. The study showed that a secure anti-adhesion coating that is resistant to acidic environments and refrigeration temperatures and suitable for a variety of material surfaces can be prepared by a simple spraying process, providing a new approach to solving the yogurt adhesion problem.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"360 - 368"},"PeriodicalIF":2.8000,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anti-adhesive Coating with Natural Materials Application for Yogurt Storage\",\"authors\":\"Danni Sun, Feijie Wang, Suyang Wang, Liqiang Wang\",\"doi\":\"10.1007/s11483-024-09829-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Yogurt is popular among consumers because of its unique flavor and rich nutrition, but the residue of yogurt in the package causes a huge waste of resources and economic losses. To reduce yogurt residues in packaging, a green and safe anti-adhesion coating was assembled using beeswax and modified hydrophobic zinc oxide spray. The water contact angle of the coating reached up to 156.45° and up to 150.64° for yogurt, with a sliding angle of 4.50°, exhibiting good anti-adhesion ability. During actual storage, yogurt adhesion in the package was reduced by 93.73% and the coating had no negative effect on the quality of yogurt. The study showed that a secure anti-adhesion coating that is resistant to acidic environments and refrigeration temperatures and suitable for a variety of material surfaces can be prepared by a simple spraying process, providing a new approach to solving the yogurt adhesion problem.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 2\",\"pages\":\"360 - 368\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-02-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09829-7\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09829-7","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage
Yogurt is popular among consumers because of its unique flavor and rich nutrition, but the residue of yogurt in the package causes a huge waste of resources and economic losses. To reduce yogurt residues in packaging, a green and safe anti-adhesion coating was assembled using beeswax and modified hydrophobic zinc oxide spray. The water contact angle of the coating reached up to 156.45° and up to 150.64° for yogurt, with a sliding angle of 4.50°, exhibiting good anti-adhesion ability. During actual storage, yogurt adhesion in the package was reduced by 93.73% and the coating had no negative effect on the quality of yogurt. The study showed that a secure anti-adhesion coating that is resistant to acidic environments and refrigeration temperatures and suitable for a variety of material surfaces can be prepared by a simple spraying process, providing a new approach to solving the yogurt adhesion problem.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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