Edible Film Modification Based-on Mucuna Pruriens with Crosslink Method Incorporated with Gelatin, Sodium Alginate, and Green Tea Extract

N. Handayani, Laurensia Belinda Soewito, Alfan Fatir F, Ignatia Novita T, T. S
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引用次数: 0

Abstract

Health and environmental problems related to plastic food packaging are general problems. Edible film as food packaging from organic and edible materials can be a solution by increasing its structure and content. Modification of edible film from the protein of Velvet bean (Mucuna pruriens) with gelatin and alginate to modify the structure of the film and the addition of green tea leaf extract as an antioxidant. Edible films are made by combining constituent materials with the addition of a crosslink method. The addition of green tea leaf antioxidant concentration on nutritional properties, chemical properties, and shelf life of edible films through the DPPH method and antimicrobial tests showed good changes. The addition of gelatin, alginate, and green tea leaves to the mechanical and morphological properties of the film showed good indications. The effect before and after the addition of green tea leaves on the chemical structure of the edible film (OH‑ group) using FTIR analysis shows indications through changes in spectra. Modified velvet bean film with gelatin, alginate, and green tea leaves can potentially be applied in the food industry as food packaging.
明胶、海藻酸钠、绿茶提取物交联法改性茯苓多糖食用膜的研究
与塑料食品包装有关的健康和环境问题是普遍问题。可食用薄膜作为食品包装的有机和可食用材料可以通过增加其结构和含量来解决。用明胶和海藻酸盐对丝绒豆蛋白的食用膜进行改性,并添加绿茶叶提取物作为抗氧化剂。可食用薄膜是通过添加交联方法将组成材料组合而成的。通过DPPH法和抗菌试验,添加抗氧化剂浓度对绿茶叶的营养特性、化学特性和食用膜的保质期均显示出良好的变化。明胶、海藻酸盐和绿茶的加入对薄膜的力学和形态性能都有良好的影响。用FTIR分析绿茶加入前后对可食性薄膜(OH -基团)化学结构的影响,通过光谱变化显示出迹象。以明胶、海藻酸盐和绿茶叶为原料的丝绒豆改性膜,可作为食品包装应用于食品工业。
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