Preparation of organically modified montmorillonite reinforced gelatin/cassava starch film and its application in broccoli florets preservation

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-09 DOI:10.1016/j.fpsl.2025.101604

Lei Guo, Chen Li

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引用次数: 0

Abstract

In this study, sodium montmorillonite (Na-MMT) was modified via cation exchange with dioctadecyldimethylammonium chloride (DODAC) to obtain organically modified montmorillonite (OMMT). The OMMT was then added to a gelatin/cassava starch blend polymer to develop a food packaging film. The results demonstrated that the incorporation of OMMT significantly enhanced the barrier performance, hydrophobicity, and tensile strength of the films compared to pure gelatin/cassava starch films. Especially at the addition of 10 wt% OMMT, the water vapor permeability and oxygen transmission rate of the composite film decreased by 25 % and 34 %, respectively; the water contact angle increased to 102.29°, and the tensile strength reached 8.54 MPa, representing the optimal performance. The film was further applied to broccoli florets preservation. During storage, the loss of weight, total soluble solids, vitamin C, and chlorophyll in broccoli florets was reduced, and the increases in malondialdehyde content and peroxidase activity were significantly delayed, effectively extending broccoli florets shelf life by over 2 days. Therefore, the gelatin/cassava starch film containing OMMT exhibits strong potential for food quality preservation.

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有机改性蒙脱土增强明胶/木薯淀粉膜的制备及其在西兰花保鲜中的应用

本研究采用阳离子交换法对钠基蒙脱土（Na-MMT）进行改性，得到有机改性蒙脱土（OMMT）。然后将OMMT添加到明胶/木薯淀粉混合聚合物中，制成食品包装薄膜。结果表明，与纯明胶/木薯淀粉膜相比，OMMT的加入显著提高了膜的屏障性能、疏水性和拉伸强度。特别是添加量为10 wt%的OMMT时，复合膜的水蒸气透性和透氧率分别下降了25 %和34 %；水接触角增大到102.29°，抗拉强度达到8.54 MPa，性能最佳。并将该膜进一步应用于西兰花小花的保鲜。在贮藏过程中，西兰花的重量、可溶性固形物总量、维生素C和叶绿素的损失均有所降低，丙二醛含量和过氧化物酶活性的增加明显延迟，有效延长了西兰花2天以上的贮藏期。因此，含有OMMT的明胶/木薯淀粉薄膜具有很强的食品质量保存潜力。

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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.