vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2023-4-76-80vguit-3376Research ArticleПищевая биотехнологияFood biotechnologyАктивный упаковочный материал на основе биоразлагаемого полимераActive packaging material based on biodegradable polymerhttps://orcid.org/0000-0002-5736-6957ЗагидуллинаИ. А.ZagidullinaI. A.

к.т.н., доцент, кафедра технологии переработки полимеров и композиционных материалов, ул. К. Маркса, 68, Казань, 420015, Россия

Cand. Sci. (Engin.), associate professor, processing technology of polymers and composite materials department, Karl Marx street, 68, Kazan, 420015, Russia

zagidullina_inna@mail.ruhttps://orcid.org/0000-0003-4354-8984ГужоваА. А.GuzhovaA. A.

к.т.н., доцент, кафедра иностранных языков в профессиональной коммуникации, ул. К. Маркса, 68, Казань, 420015, Россия

Cand. Sci. (Engin.), associate professor, foreign languages for professional communication department, Karl Marx street, 68, Kazan, 420015, Russia,

alina_guzhova@mail.ruhttps://orcid.org/0000-0003-1403-364XПерушкинаЕ. В.PerushkinaE. V.

к.т.н., доцент, кафедра промышленной биотехнологии, ул. К. Маркса, 68, Казань, 420015, Россия

Cand. Sci. (Engin.), associate professor, industrial biotechnology department, Karl Marx street, 68, Kazan, 420015, Russia,

perushkina_elena@mail.ruКазанский национальный исследовательский технологический университетРоссияKazan National Research Technological UniversityRussian Federation2023150120248547680Copyright © Загидуллина И.А., Гужова А.А., Перушкина Е.В., 20242024Загидуллина И.А., Гужова А.А., Перушкина Е.В.Zagidullina I.A., Guzhova A.A., Perushkina E.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3376

Современные тренды переработки, хранения и упаковки пищевых продуктов направлены на сохранение нативных свойств сырья, обеспечить гигиеническую безопасность, современный дизайн и свойства упаковочного материала, предназначенного для потребителя. В технологическом процессе производства пастеризованного молока выделяют стадии нормализации, термической обработки, расфасовки и упаковки, на которых важно сохранить качество готового молочного продукта, поэтому для большинства молочных продуктов используют полимерную тару. Целью исследования является разработка полимерной упаковки для молока, отличающейся дополнительными функциями материала и способной к биологической деструкции после эксплуатации. В качестве перспективного упаковочного материала выбран полилактид с введением инертного наполнителя. Авторами были изготовлены электретные пленки на основе полилактида с введением 2, 4 и 6% талька. Электретирование образцов проводили при помощи коронного разряда на установке с квадратным игольчатым электродом площадью 49 см2. Увеличение дозировки талька в составе образцов способствовало снижению механических и прочностных характеристик материалов. Установлено, что введение талька в полилактид повышает электретные свойства материала, что основано на возникновении дополнительных ловушек инжектированных носителей зарядов. Объектом тестирования свойств разработанного полимерного материала выбрано коровье молоко, промышленно пастеризованное при 74-76°С. Проведены исследования по оценке влияния электретной полилактидной пленки на кислотность и состав микрофлоры пастеризованного молока в процессе хранения при температуре 37°С в течение 48 часов. В присутствии активного упаковочного материала отмечено образование плотного молочного сгустка и увеличение кислотности продукта при сквашивании молока.

Modern trends in processing, storage and packaging of food products are aimed at preserving the native properties of raw materials, ensuring hygienic safety, modern design and properties of the packaging material intended for the consumer. Pasteurized milk production includes following stages - normalization, heat treatment, packing and packaging, at which it is important to preserve the quality of the finished dairy product, that is why polymeric containers are used for most dairy products. The research was aimed to develop polymeric packaging for milk, characterized by additional material functions and capable of biological degradation after use. Polylactide with the introduction of an inert filler was chosen as a promising packaging material. The authors have produced electret films based on polylactide with the introduction of 2, 4 and 6% talc. Polarization of the samples was carried out by means of corona discharge on a unit with a square needle electrode with an area of 49 cm2. Increasing the talc content in the composition of samples contributed to the reduction of mechanical characteristics of materials. It was found that the introduction of talc into polylactide increases the electret properties of the material, which is based on the occurrence of additional traps of injected charge carriers. The developed polymeric material was tested using cow's milk industrially pasteurized at 74-76°C. Studies were conducted to evaluate the effect of electret polylactide film on acidity and microflora composition of pasteurized milk during storage at 37°C for 48 hours. In the presence of active packaging material, the formation of a dense milk clot and an increase in the acidity of the product were observed during the milk fermentation.

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The authors declare that there are no conflicts of interest present.