Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-09-10 DOI:10.1007/s11483-024-09883-1

Pir Mohammad Junaid, Sadaf Zaidi

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Abstract

This purpose of the present study was to develop and characterizing edible films composed of a starch matrix incorporated with varying percentages of rice bran oil (RBO). The incorporation of oil into starch films led to changes in their physical, morphological, optical, barrier, and mechanical properties. Glycerol, serving as the plasticizer, was added in a ratio of 0.1g/g of starch, while RBO and Tween 80 as an emulsifying agent were incorporated in a 2:1 (V/V) ratio, respectively. The addition of RBO, along with Tween 80 to the starch suspension improved the films' mechanical properties. Specifically, there was a significant increase (P < 0.05) observed in elongation at break (EAB) values, tensile strength, water solubility, optical properties, and moisture content of the films. The inclusion of RBO at a concentration of 1ml, reduced water vapor permeability (WVP), with values decreasing from 3.95×10gm^-1s^-1Pa^-1 (WVP) to 3.47×10gm^-1s^-1Pa^-1. The findings demonstrate that the synthesized films exhibited uniformity, homogeneity, and consistency. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis revealed morphological and functional characteristics of the films. The shifting of the peak intensity at 1640 cm^-1 and 2844 cm^-1 indicated the bond formation of RBO and starch polymer. Compact cross-section of the films, indicating strong compatibility, minimized film desiccation, and oil loss.

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通过掺入米糠油增强淀粉基食用薄膜的性能：开发与表征的综合研究

本研究的目的是开发由掺入不同比例米糠油（RBO）的淀粉基质组成的可食用薄膜并确定其特性。在淀粉薄膜中加入油会导致薄膜的物理、形态、光学、阻隔性和机械性能发生变化。作为增塑剂的甘油以 0.1 克/克淀粉的比例加入，而 RBO 和作为乳化剂的吐温 80 则分别以 2:1 (V/V) 的比例加入。在淀粉悬浮液中加入 RBO 和吐温 80 可以改善薄膜的机械性能。具体来说，观察到薄膜的断裂伸长率（EAB）值、拉伸强度、水溶性、光学特性和含水量都有明显增加（P < 0.05）。加入 1 毫升浓度的 RBO 降低了水蒸气渗透性（WVP），其值从 3.95×10gm-1s-1Pa-1 （WVP）降至 3.47×10gm-1s-1Pa-1。研究结果表明，合成的薄膜具有均匀性、均质性和一致性。扫描电子显微镜（SEM）和傅立叶变换红外光谱（FTIR）分析揭示了薄膜的形态和功能特征。1640 cm-1 和 2844 cm-1 处峰值强度的移动表明 RBO 与淀粉聚合物形成了结合。薄膜横截面紧凑，表明其具有很强的兼容性，最大程度地减少了薄膜干燥和油分流失。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

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.