Beeswax-poly(vinyl alcohol) composite films for bread packaging.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-30 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102053

Anca Peter, Lucica Pop, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Klara Magyari, Marieta Muresan-Pop, Milica Todea, Lucian Baia

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引用次数: 0

Abstract

The study aimed to improve the barrier characteristics of polyvinyl alcohol (PVA) film by adding beeswax (BW) and glycerin and by heat treatment in order to become a potential suitable material for bread packaging. XRD, FTIR and XPS showed new cross-links between PVA and beeswax demonstrating the composite nature of the film. TGA-DTA showed that glycerin reduced the dehydration and that the beeswax improved theirs thermal stability. The best PVA-beeswax film formula has water vapor permeability (WVP) only 7.5 times higher than that of polyethylene (PE), while PVA is 29 times more permeable. The correlation coefficients, linear (MLR) and stepwise (SR) regression modelling showed a direct correlation between WVP, solubility in food simulants, swelling capacity and biodegradability. Principal Component Analysis (PCA) demonstrated that the analyzed films have different behavior from PE, and among them the most similar is that of the PVA with 2 g of beeswax and no glycerin sample. This film type also showed efficiency in bread packaging.

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面包包装用蜂蜡-聚乙烯醇复合薄膜。

本研究旨在通过添加蜂蜡（BW）和甘油，并通过热处理来改善聚乙烯醇（PVA）薄膜的阻隔性能，使其成为一种潜在的面包包装材料。XRD、FTIR和XPS表征了PVA与蜂蜡之间的交联，证明了膜的复合性质。热重-差热分析结果表明，甘油能减少脱水，蜂蜡能提高其热稳定性。最佳PVA-蜂蜡膜配方的透气性（WVP）仅为聚乙烯（PE）的7.5倍，而PVA的透气性是聚乙烯（PE）的29倍。相关系数、线性回归（MLR）和逐步回归（SR）模型表明，WVP与食品模拟物中的溶解度、溶胀能力和生物降解性呈正相关。主成分分析（PCA）表明，所分析的膜与PE具有不同的行为，其中最相似的是含有2 g蜂蜡和不含甘油样品的PVA。这种薄膜类型在面包包装中也表现出效率。

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 Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.