Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties

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

Food Biophysics Pub Date : 2025-04-10 DOI:10.1007/s11483-025-09956-9

Joey Ng, Siang Yin Lee, Yin Yin Thoo

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引用次数: 0

Abstract

Biopolymer-based films are increasingly viewed as viable substitutes for petroleum-based materials. In this study, high acyl gellan gum (HAGG) films were developed by incorporating palm kernel oil nanoemulsions (PKON) to address the intrinsic limitations of gellan gum, such as its weak water barrier properties, which hinder broader applications. PKON at varying concentrations (0.075 w/v%, 0.1 w/v%, 0.125 w/v%, and 0.15 w/v%) were employed to assess their influence on the physical, structural, thermal, mechanical, and barrier properties of gellan gum films. A four-week storage study was conducted under room conditions (22.0 ± 2.0 °C, 63 ± 3% RH) to evaluate changes in the films’ physical, barrier, and mechanical performance over time. The results demonstrate that incorporating PKON enhanced the smoothness of the film surface and modified the microstructure, as confirmed by SEM and FTIR analyses. A higher PKON concentration (0.15 w/v%) improved film mechanical strength and barrier properties against water and oxygen. The films maintained consistent barrier properties against oxygen and water vapor throughout storage, particularly at higher PKON concentrations. This study highlighted the viability of HAGG-PKON films as environmentally friendly packaging materials with improved functional properties.

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结冷胶薄膜与棕榈仁油纳米乳液的结合，增强阻隔性能

生物聚合物基薄膜越来越被视为石油基材料的可行替代品。在本研究中，通过加入棕榈仁油纳米乳液（PKON）来制备高酰基结冷胶（HAGG）薄膜，以解决结冷胶的固有局限性，例如其弱的水阻隔性，从而阻碍了其更广泛的应用。采用不同浓度的PKON （0.075 w/v%、0.1 w/v%、0.125 w/v%和0.15 w/v%）来评估它们对结冷胶膜的物理、结构、热、机械和阻隔性能的影响。在室温条件下（22.0±2.0°C, 63±3% RH）进行了为期四周的储存研究，以评估膜的物理、屏障和机械性能随时间的变化。SEM和FTIR分析结果表明，PKON的加入提高了膜表面的光滑度，改变了膜的微观结构。较高的PKON浓度（0.15 w/v%）提高了薄膜的机械强度和对水和氧的阻隔性能。在整个储存过程中，特别是在PKON浓度较高的情况下，薄膜保持了对氧气和水蒸气的一致阻隔性能。本研究强调了hag - pkon薄膜作为具有改进功能特性的环保包装材料的可行性。

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 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.