Effect of the inclusion complex formation method on the functional properties of poly (butylene adipate co-terephthalate) active films

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

Food Packaging and Shelf Life Pub Date : 2024-11-15 DOI:10.1016/j.fpsl.2024.101392

Tanya Acosta-Ayala , Israel Sifuentes-Nieves , Eduardo Ramírez-Vargas , Jose F Hernández-Gámez , Ernesto Hernández-Hernández , Pamela C Flores-Silva

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引用次数: 0

Abstract

The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.

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包合物形成法对聚（己二酸丁二醇酯共对苯二甲酸酯）活性薄膜功能特性的影响

食品垃圾和一次性包装问题要求人们努力开发活性、可持续的包装，以延长易腐产品的保质期。因此，我们将通过超声法（IC-U）和捏合法（IC-K）获得的β-环糊精-丁香精油包合物（IC）加入到 PBAT 基质中。评估了 IC 对 PBAT 基质的结构、功能和生物降解特性的影响。结果表明，在挤压过程中，集成电路在 PBAT 基质中表现出较高的热稳定性和充分的分散性。作为包装袋原型的 PBAT-IC 薄膜改善了易腐食品（蓝莓）的保质期，在室温和冷藏条件下 28 天后，重量损失分别减少了 20% 和 8%，保持了蓝莓的直径并抑制了真菌生长，证实了功能特性的改善。此外，IC-U 和 IC-K 的加入不会影响薄膜的杨氏模量（85 牛米/平方毫米）、拉伸强度（19 牛米/平方毫米）、断裂伸长率（553%）和崩解度（90%），使其成为食品工业的替代食品保鲜包装。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.