从椰枣叶中提取木质素作为制造羧甲基纤维素基活性食品包装薄膜的增强剂的新来源

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

Food Biophysics Pub Date : 2024-01-29 DOI:10.1007/s11483-024-09826-w

Asad Riaz, Hussein Mostafa, Kehinde Ganiyat Lawal, Nilushni Sivapragasam, Tholkappiyan Ramachandran, Fathalla Hamed, Ioannis Manikas, Balan Sundarakani, Constantinos Stathopoulos, Sajid Maqsood

引用次数: 0

摘要

摘要本研究旨在从枣椰树叶中提取木质素部分，并探索将其加入不同浓度的羧甲基纤维素（CMC）基复合膜中作为增强剂。结构研究表明，木质素和 CMC 之间的相互作用改善了薄膜的特性，并显示出这些聚合物之间良好的兼容性。X 射线衍射（XRD）结果表明，木质素的加入增强了 CMC 和木质素（CMC-木质素）薄膜的结晶结构。木质素的加入大大提高了 CMC-Lignin 薄膜的机械性能，其拉伸强度（TS）和断裂伸长率（EAB）分别从 18.29 兆帕和 32.5-45.3% 提高到 32.61 兆帕和 32.5-45.3%。厚度、溶解度、含水量和水蒸气渗透性（WVP）等物理性质分别从 0.09 mm 提高到 0.14 mm、84.75% 提高到 51.03%、31.34% 提高到 19.30%、4.98×10-10 g m-1s-1Pa-1 提高到 1.08×10-10 g m-1s-1Pa-1。木质素的加入改变了薄膜的光学特性，使其颜色更深、更不透明。CMC-木质素薄膜具有更好的抗氧化和抗菌性能，是塑料包装的可行替代品，可成功用作食品工业的可持续包装材料。图表摘要

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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A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film

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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.