Antioxidant release, morphology and packaging properties of gallic acid incorporated biodegradable PBAT blended PBS active packaging

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI:10.1016/j.fpsl.2024.101304

Pitchaya Pothinuch , Juthathip Promsorn , Shyam S. Sablani , Nathdanai Harnkarnsujarit

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引用次数: 0

Abstract

Enhancing biodegradable packaging with antioxidative functions effectively improved shelf-life extension capability to reduce food loss and waste. Gallic acid (GA) as antioxidant was compounded with biodegradable polymer blends namely poly(butylene adipate-co-terephthalate) and poly(butylene succinate) (PBAT/PBS) (70/30 and 30/70) at up to 15 % to enhance antioxidant activity. GA addition formed aggregated clumps giving an irregular rough surface, preventing recrystallization and affecting the degree of crystallinity (up to 2-fold) and changes in morphology of each crystalline polymorph, while also modifying mechanical relaxation of the amorphous matrices. Increasing GA content reduced mechanical strength (up to 85 %, and 68 % for 70PBAT/30PBS and 30PBAT/70PBS) and increased permeability (up to 2.4 and 11.8 folds for water vapor and oxygen permeation, respectively) because of a less homogeneous structure. Release of antioxidant capacity was monitored by DPPH radical scavenging activity in aqueous simulants (water, 10 % ethanol, 50 % ethanol and acetic acid) and was mainly dependent on simulant types and GA loading. Radical scavenging activity corresponded with the release of phenolic compounds from the sheets. The 30PBAT/70PBS blend containing GA at 15 % showed the highest antioxidant capacity. Results showed that active biodegradable packaging could be used to prolong the oxidative degradation of foods.

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含有没食子酸的生物可降解 PBAT 混合 PBS 活性包装的抗氧化剂释放、形态和包装特性

增强可生物降解包装的抗氧化功能可有效延长保质期，减少食品损耗和浪费。作为抗氧化剂的没食子酸（GA）与可生物降解聚合物混合物（即聚（己二酸丁二醇酯-对苯二甲酸丁二醇酯）和聚（丁二酸丁二醇酯）（PBAT/PBS）（70/30 和 30/70）的混合比例高达 15%，以增强抗氧化活性。GA 的添加会形成聚集的团块，使表面变得不规则粗糙，阻止再结晶，影响结晶度（最高达 2 倍）和每种结晶多晶体的形态变化，同时也会改变无定形基质的机械松弛性。GA 含量的增加会降低机械强度（70PBAT/30PBS 和 30PBAT/70PBS 的机械强度分别为 85% 和 68%），并由于结构不均匀而增加渗透性（水蒸气和氧气渗透分别增加 2.4 倍和 11.8 倍）。在水性模拟液（水、10%乙醇、50%乙醇和乙酸）中，通过 DPPH 自由基清除活性监测抗氧化能力的释放情况，这主要取决于模拟液类型和 GA 含量。自由基清除活性与薄片中酚类化合物的释放量相对应。含 15% GA 的 30PBAT/70PBS 混合物显示出最高的抗氧化能力。结果表明，活性生物降解包装可用于延长食品的氧化降解时间。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.