Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2010-02-01 DOI:10.1016/j.foodchem.2009.05.027

Pornpimon Mayachiew, Sakamon Devahastin

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引用次数: 114

Abstract

The present work was aimed at studying the effects of drying methods and conditions (i.e., ambient drying, hot air drying at 40 °C, vacuum drying and low-pressure superheated steam drying within the temperature range of 70–90 °C at an absolute pressure of 10 kPa), as well as the concentration of Indian gooseberry extract, (added to edible chitosan film-forming solution as a natural antioxidant, at concentrations of 1, 2 and 3/100 g), on the residual total phenolic content (TPC) of the films. The swelling and release behaviour of TPC from the films were also studied. Drying methods and conditions were found to have significant effects on the percentage of residual TPC. The release characteristics, swelling and functional group interaction of the antioxidant films, as assessed by Fourier-transform infrared (FTIR) spectroscopy, were found to be affected by the drying methods and conditions, as well as the concentration of the Indian gooseberry extract.

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干燥方法和条件对富含印度醋栗提取物的食用壳聚糖薄膜释放特性的影响

目前的工作旨在研究干燥方法和条件的影响(例如,环境干燥,热风干燥40°C,真空干燥和低压过热蒸汽干燥的温度范围内70 - 90°C的绝对压力10 kPa),以及印度醋栗提取物的浓度,(添加到食用壳聚糖成膜溶液作为一种天然抗氧化剂,在浓度为1,2又3/100 g),剩余的总酚含量(TPC)的电影。研究了TPC在薄膜中的溶胀和释放行为。发现干燥方法和条件对残余TPC的百分比有显着影响。利用傅里叶红外光谱(FTIR)对抗氧化膜的释放特性、溶胀和官能团相互作用进行了评价，发现干燥方法和条件以及印度醋栗提取物的浓度对抗氧化膜的释放特性、溶胀和官能团相互作用有影响。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.