Production of starch edible films using chitin nanocrystals extracted from mushroom

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-23 DOI:10.1111/ijfs.17587

Nastaran Sadat Mirpourian, Milad Fathi, Farnaz Maleky

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Abstract

This study aimed to produce chitin nanocrystals (CHNC) from mushroom and investigate their potential application in improving physicochemical properties of starch edible films. Alpha-Chitin was extracted by demineralisation, deproteination, and discoloration treatments of mushroom powder, while CHNC were obtained by acid hydrolysis. Hydrolysis using hydrochloric acid for 120 min at concentration of 3 m was selected as the best conditions for CHNC. X-ray Diffraction Analysis and Transmission Electron Microscopy showed a crystallinity index of 77 ± 1.2% and needle-like morphology for CHNC with an average length of 81 nm and diameter of 19 nm. Chemical, morphological, and thermal properties of CHNC were characterised using FTIR, SEM, and DSC analysis and results indicated an increase of the purity of CHNC after hydrolysis. Different concentrations of CHNC (1, 3, 5, and 7% W/W) were used to produce a nanocomposite green film from corn starch. Quantification of the mechanical properties of the green films documented a direct relationship between CHNC concentration and the samples tensile strength and Young's modulus. However, increasing CHNC concentration resulted in a reduction in the samples' water vapour permeability, water solubility, and moisture absorption. The results of this study are promising, suggesting enhancements in the physicochemical properties of the edible film through CHNC incorporation.

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利用从蘑菇中提取的甲壳素纳米晶体生产淀粉食用薄膜

本研究旨在从蘑菇中生产甲壳素纳米晶体（CHNC），并研究其在改善淀粉食用薄膜理化特性方面的潜在应用。通过对蘑菇粉进行脱矿、脱蛋白和变色处理提取α-几丁质，并通过酸水解获得CHNC。使用浓度为 3 m 的盐酸水解 120 分钟是获得 CHNC 的最佳条件。X 射线衍射分析和透射电子显微镜显示 CHNC 的结晶度指数为 77 ± 1.2%，形态为针状，平均长度为 81 nm，直径为 19 nm。傅立叶变换红外光谱、扫描电子显微镜和 DSC 分析表明了 CHNC 的化学、形态和热特性，结果表明水解后 CHNC 的纯度有所提高。使用不同浓度的 CHNC（1%、3%、5% 和 7% W/W）制作了玉米淀粉纳米复合绿色薄膜。绿色薄膜机械性能的量化表明，CHNC 浓度与样品的拉伸强度和杨氏模量之间存在直接关系。然而，增加 CHNC 浓度会降低样品的水蒸气渗透性、水溶性和吸湿性。这项研究的结果很有希望，表明加入 CHNC 后可提高食用薄膜的理化特性。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.